Chicken Parmesan Pasta Bake

This is a simple, tasty take on the classically loved chicken parmesan. There are no overbearing flavors so it is a very kid friendly meal as well. If you need to cut out all the red pepper flakes as well, that would be okay, as well as if you needed to increase them a little bit.


Chicken Parmesan Baked Pasta


1 Tbsp olive oil

6 garlic cloves, minced

1/8 tsp crushed red pepper flakes

Kosher salt

1 (28-oz) can crushed tomatoes

2 cups water

1 – 1 1/2 cups low-sodium chicken broth

12 oz. pasta shapes (ziti, penne, etc)

½ cup grated Parmesan cheese

Freshly ground black pepper

1 tsp minced fresh oregano (or 1/4 tsp dried)

1 lb. cooked chicken tenders, chopped into bite-sized pieces

1 cup shredded mozzarella cheese

1/4 cup chopped fresh basil.


Preheat your oven to 475 degrees.

Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute.  Stir in the tomatoes, water, 1 cup of the broth, and the pasta.  Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.

Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, oregano, and the chopped chicken.  Taste and adjust the seasonings if needed.  If the pasta seems dry, stir in the remaining 1/2 cup of broth.  Transfer to a baking dish and sprinkle with mozzarella and remaining Parmesan.  Bake 5 to 10 minutes, or until the cheese is melted and bubbly.  Sprinkle with basil and serve.

Adapted from Pink Parsley

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