Amazing Chicken Parmesan Pasta Bake with Mozzarella

You know those nights? The ones where you’re totally wiped, the fridge looks a bit sad, and the idea of cooking feels like climbing Everest? Yeah, I’ve been there a million times. That’s precisely when this Chicken Parmesan Pasta Bake with Mozzarella swoops in like a cheesy, saucy superhero. It’s the ultimate comfort food that feels totally decadent but is surprisingly easy to whip up. Seriously, the smell wafting from the oven is pure bliss. My kids go absolutely bonkers for it, and honestly, so do I. It’s a guaranteed win for any busy weeknight when you want something hearty and delicious without all the fuss. Trust me, this will become a staple!

Why You’ll Love This Chicken Parmesan Pasta Bake with Mozzarella

Honestly, putting this bake together is such a breeze, which is a lifesaver on those crazy evenings. It’s a total crowd-pleaser, too – even the pickiest eaters in my house gobble it up! You’ve got that perfect combo of savory chicken, tangy marinara, tender pasta, and heaps of gooey cheese. It just hits all the right spots, making it super satisfying without feeling heavy. Plus, it makes your kitchen smell absolutely amazing while it’s baking!

• Super easy to throw together – perfect for busy weeknights.
• Guaranteed to be a family favorite that everyone loves.
• All those comforting, familiar flavors you crave.
• Utterly satisfying and hearty without being overwhelming.
• Makes your home smell incredible while it bakes (hello, happy tummy!).

Gather Your Ingredients for Chicken Parmesan Pasta Bake with Mozzarella

Alright, let’s get down to business! To make this amazing Chicken Parmesan Pasta Bake with Mozzarella, you’ll want to have all your goodies ready. It’s all about simplicity here, so no weird fancy stuff needed!

• 2 boneless, skinless chicken breast halves: About 1 pound total, just cut them in half horizontally so they’re thinner and cook faster.
• 3/4 cup all-purpose flour: Just for dredging the chicken before it goes into its crispy coating.
• 1/2 teaspoon salt and 1/2 teaspoon ground black pepper: My go-tos for basic seasoning.
• 1/2 teaspoon Italian seasoning: Adds that essential herby flavor.
• 2 large eggs: These make sure our breadcrumbs stick like glue! Just give them a quick whisk.
• 1 1/2 cups panko bread crumbs: Panko gives the best crunch, trust me!
• 1/3 cup grated Parmesan cheese: Half for the breadcrumbs, half for mixing into the pasta.
• 4 tablespoons oil: For frying up that golden chicken. A neutral oil like canola or vegetable works great.
• 8 ounces penne pasta: Or any short pasta you love – rigatoni or ziti are yummy too!
• 1 (23-ounce) jar marinara sauce: Pick your favorite jarred sauce – that’s your shortcut to flavor town!
• 2 cups shredded low-moisture mozzarella cheese: Yes, you need 2 cups! Half for mixing, half for the glorious topping.
• Fresh basil (optional): For a pop of color and freshness when serving.
• 1/2 teaspoon crushed red pepper flakes (optional): If you like a little kick!

Step-by-Step Guide to Making Your Chicken Parmesan Pasta Bake with Mozzarella

Okay, ready to build this masterpiece? It’s way simpler than it looks, and honestly, it’s kinda fun! We’re going to get that chicken perfectly golden, cook our pasta just right, and then layer it all up for cheesy-baked goodness. Don’t worry about being perfect, just have fun with it! If you’re looking for more quick dinner ideas, check out this quick 30-minute healthy dinner salmon recipe for another easy win.

Preparing the Chicken for Your Pasta Bake

First things first, let’s get that chicken ready for its crispy debut. Grab three shallow dishes. In the first, mix your flour with salt, pepper, and that Italian seasoning. In the second, give those eggs a good whisking. And in the third, combine the panko bread crumbs with half of your grated Parmesan. Pat your chicken dry, then dredge each piece in the flour, dip it in the egg, and finally press it into the panko mixture. Heat your oil in a skillet over medium-high heat – you want it hot enough to sizzle but not smoke. Fry that chicken for about 4 to 5 minutes per side, until it’s beautifully golden brown. Once it’s done, take it out and cut it into bite-sized cubes. Easy peasy!

Cooking the Pasta and Assembling the Bake

While the chicken is doing its thing, get a big pot of salted water boiling for your pasta. Cook the penne until it’s perfectly al dente – you know, tender but still with a little bite. Nobody likes mushy pasta in a bake! Drain it well and transfer it to a big bowl. Now, pour in your favorite marinara sauce, add 1 cup of the shredded mozzarella, and the rest of that grated Parmesan cheese. Give it all a good stir until everything is nicely coated. Preheat your oven to 375°F (190°C) and give your 9×13-inch baking dish a quick grease. Now for the fun part: layer half of your pasta mixture on the bottom, then scatter half of your cooked chicken over that. Top that with half a cup of mozzarella. Repeat those layers one more time – pasta, chicken, and the last bit of mozzarella. Look at those gorgeous layers!

Baking and Finishing the Dish

Time to let the oven do its magic! Cover that beautiful bake tightly with foil. This traps the steam and helps everything melt together perfectly. Pop it into your preheated oven for about 25 to 30 minutes. You’ll know it’s ready when the cheese is all bubbly and melted, and the chicken is heated through. Carefully remove the foil for the last few minutes if you want the cheese on top to get a little golden and even more gooey. Let it sit for just a few minutes before serving – it’ll be scorching hot!

Tips for the Perfect Chicken Parmesan Pasta Bake

Now, let’s talk about making this Chicken Parmesan Pasta Bake with Mozzarella absolutely *perfect* every single time. A few little tricks can really make a difference! For that extra crispy chicken, make sure your oil is properly heated before frying – not too hot it burns, but not too cool it gets greasy. And about that mozzarella? Using low-moisture is key; it melts beautifully without making the bake watery. If you’re short on time, don’t be afraid to use rotisserie chicken! Just shred it and add it in with the pasta and sauce. Trust me, it’s a delicious shortcut!

Ingredient Notes and Substitutions

Let’s chat about these ingredients for our Chicken Parmesan Pasta Bake with Mozzarella! The beauty of this dish is its flexibility. If you don’t have penne, no sweat! Rigatoni, ziti, or even fusilli work wonderfully. For the chicken, boneless thighs are a totally fine substitute if that’s what you have on hand – just adjust cooking time as needed. And if you’re looking to cut down on carbs, you could totally swap the pasta for spiralized zucchini noodles or even spaghetti squash for a lighter version, though that’ll change the texture a bit!

Serving and Storing Your Chicken Parmesan Pasta Bake

This hearty Chicken Parmesan Pasta Bake with Mozzarella is fantastic on its own, but it’s even better with a simple side salad to cut through all that cheesy goodness. Some crusty garlic bread is also a winner for mopping up any extra sauce! Leftovers? Oh yeah, they’re the best! Store any remaining bake in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. Easy peasy!

Frequently Asked Questions About This Dish

Got questions about whipping up this amazing Chicken Parmesan Pasta Bake with Mozzarella? I’ve got answers!

Can I make this Chicken Parmesan Pasta Bake ahead of time?

Absolutely! You can totally assemble the entire bake, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time when you’re ready to cook it. It’s perfect for meal prep!

What if I don’t have penne pasta?

No worries at all! This recipe is super flexible. You can easily swap out the penne for other short pasta shapes like rigatoni, ziti, rotini, or even fusilli. The key is a shape that holds onto sauce well!

Can I use chicken thighs instead of breasts?

Yep, chicken thighs are a fantastic substitute! They’re naturally more flavorful and stay super moist. You’d follow the same steps but might need to cook them just a tad longer to ensure they’re cooked through after cubing.

How can I make this dish healthier?

To lighten it up a bit, you could use whole wheat pasta or even spiralized zucchini noodles. Using part-skim mozzarella and a lower-sodium marinara sauce can also help. And remember, pairing it with a big green salad always adds a boost of healthy greens!

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates for this yummy Chicken Parmesan Pasta Bake with Mozzarella! They can totally change based on the exact ingredients and how big you slice your servings. We’re looking at around 650 calories, 40g protein, 55g carbs, and 30g fat per serving. Happy eating!

Share Your Culinary Creations!

Tried this Chicken Parmesan Pasta Bake with Mozzarella? I’d absolutely LOVE to hear all about it! Did you tweak it? Add something special? Snap a pic? Please share your experience right here or tag me on social media – spreading the clean-eating love is the best!

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