Description
A creamy, cheesy pasta bake featuring tender diced chicken in a rich tomato-cream sauce, perfect for a weeknight dinner or casual gatherings.
Ingredients
- 2 cups cooked pasta (penne, rigatoni, or ziti)
- 1 lb chicken breast, diced into 1/2-inch pieces
- 1 cup marinara sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with a thin coating of olive oil.
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to package directions. Drain and set aside.
- While the pasta cooks, heat 1–2 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the diced chicken, season with salt and pepper, and sauté until cooked through (about 6–8 minutes). Stir occasionally for even browning.
- Reduce heat to medium-low and stir in the marinara sauce, heavy cream, and Italian seasoning. Simmer gently for 2–3 minutes.
- Add the cooked pasta to the skillet and toss until coated in the sauce.
- Transfer the mixture to the prepared baking dish and sprinkle with mozzarella and Parmesan cheese.
- Bake in the oven for 25–30 minutes, until bubbly and golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with torn fresh basil leaves before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream. Fresh pasta will cook faster; reduce stovetop time. Add red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian