Easy Chicken Parmesan Pasta Bake

A spoon with the word serve on it is in the baking dish.

5 from 44 votes

Easy Chicken Parmesan Pasta Bake

Chicken Parmesan Pasta Bake is an easy dinner recipe to make on busy weeknights! Combine tender chicken, creamy ricotta, penne pasta, and zesty tomato sauce for a quick and satisfying dish. Top it off with bread crumbs and cheese for an easy dinner recipe everyone will love!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 481kcal

Author: Lynn Polito

Equipment

Ingredients

1 lb Boneless Skinless Chicken Breast 2 Pieces
4 tablespoon Olive Oil Divided
1 tablespoon Italian Seasoning
3 Garlic Cloves Chopped
1 lb Penne Pasta or your favorite shape
1 Jar Tomato Sauce 24 Ounces
15 oz Ricotta
¾ cup Bread Crumbs
½ cup Parmesan Cheese
2 cups Mozzarella
Salt and Black Pepper

Instructions

Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray. Set that aside.
Bring a large pot of water to a boil. Salt the water with 2 tablespoons of salt and add the pasta to the boiling water. Cook according to package instructions.
In a small bowl, add the bread crumbs, parmesan cheese, and 2 tablespoons of olive oil. Mix to combine. Set that aside.
While the pasta cooks, add 2 tablespoons of oil to a large nonstick skillet. Dice the chicken into small pieces. Add the chicken to the skillet along with the Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 5-6 minutes or until the chicken is golden brown and cooked through.
Drain the pasta and add it to the pan with the chicken. Add the tomato sauce, ricotta, and mozzarella. Pour the pasta mixture into the baking dish. Top with the bread crumb mixture. Bake for 30-35 minutes or until the top is golden brown.

Notes

Change the pasta! Feel free to use a gluten-free pasta, a chick pea pasta, or a whole wheat pasta. All will be great in this easy recipe!
Change the chicken! Boneless, skinless chicken thighs or prebreaded chicken can be used. If you are using a precooked chicken, there is no need to sauté it before adding it to the pasta and the sauce.
Change the baking dish! You can bake this in a cast iron skillet or even a Dutch oven. Two 8x8 inch baking dishes will work too if you want to make smaller portions and freeze one.
Add more veggies! Feel free to sauté mushrooms, zucchini, eggplant, red onion, or red peppers.
To make this dinner ahead of time, put it together completely and cover it with aluminum foil. Place it in the refrigerator for up to 48 hours. When you are ready to bake it, remove the aluminum foil and bake for 30-35 minutes.
This is also a great recipe to freeze! Pour the pasta mixture into a freezer safe baking dish and cover it with aluminum foil or plastic wrap. Defrost the baking dish in the refrigerator and then bake it when you are ready to serve it.

Nutrition