Chicken Parm Pasta Bake
Servings: 6 servings
Calories: 707kcal
Ingredients
For the Panko Topping
- ½ cup Italian panko bread crumbs
- ¼ cup grated Parmesan cheese
- 2 Tbsp unsalted butter melted
- ½ tsp minced garlic
- ¼ tsp kosher salt
For the Chicken Parm
- 2 Tbsp olive oil
- 1 cup diced yellow onions
- 1½ tsp minced garlic
- 12 oz. uncooked penne pasta note this is not a full box of pasta
- 1½ cups water
- 1 cup low-sodium chicken broth
- 1 28-oz. can crushed tomatoes (see note)
- 1 tsp kosher salt
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 3 cups cooked and shredded chicken see note
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 2 Tbsp fresh basil chopped
Instructions
For the Panko Topping
- Using a small bowl, combine all of the topping ingredients (panko bread crumbs, grated Parmesan, melted butter, garlic and salt); set mixture aside.
For the Chicken Parm
- Using a large Dutch oven, add oil and place over medium heat.
- Once hot, add the onions. Sauté, stirring often, for 3-4 minutes. Add garlic, stir and continue sauteing for 1 more minute.
- Add pasta, water, chicken broth, crushed tomatoes, salt, oregano and red pepper flakes; stir until well combined.
- Increase heat to medium-high and bring mixture to a boil.
- Reduce heat to medium and let simmer for 9-11 minutes, or until pasta is tender. (Note: At this point, most of the liquid should have evaporated or been absorbed. If it seems like there is still a lot of liquid left, just continue simmering for another 3-4 minutes.)
- Adjust oven rack to middle position and turn on broiler.
- Stir chicken, Parmesan cheese and 1 cup of mozzarella into the Dutch oven.
- Stir remaining cup of mozzarella with the Panko topping (see above). Sprinkle this mixture evenly on top of the Dutch oven.
- Broil for 3-5 minutes, or until mozzarella has melted and bread crumbs are beginning to brown.
- Sprinkle with fresh basil and serve hot.
Notes
I highly recommend looking for San Marzano canned tomatoes. This isn’t a brand, but rather a type of tomato grown in Italy. The cans are a bit more expensive, but the different is noticeable! If you can’t find San Marzano crushed tomatoes, you can use a can of San Marzano plum tomatoes and crush them yourself.
Using rotisserie chicken makes this recipe an easy weeknight meal!
Nutrition
Calories: 707kcal | Carbohydrates: 52g | Protein: 54g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 1406mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 340mg | Iron: 2mg
