Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 12 ounces (about 3¾ cups) penne
- 1 can (28 ounces) crushed tomatoes
- 2¾ cups water
- 1¾ teaspoons table salt, divided
- ½ teaspoon red pepper flakes
- ½ cup panko bread crumbs
- 2 pounds rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups)
- 1½ cups whole-milk mozzarella cheese, shredded
Pre-Baking Tips
For a fresh finish, sprinkle with chopped basil before serving.
Start the Base
Heat 2 tablespoons of oil in a Dutch oven over medium heat until shimmering.
Add the onion and two-thirds of the garlic. Cook until softened, about 4 minutes.
Simmer the Pasta
Stir in the penne, crushed tomatoes, water, 1½ teaspoons of salt, and red pepper flakes.
Bring to a boil, then reduce to medium heat. Cover and simmer, stirring occasionally, until the pasta is tender, around 10 minutes.
Make the Crunchy Topping
In a small bowl, combine the panko, remaining tablespoon of oil, remaining garlic, and a pinch of salt.
Microwave in short bursts, stirring occasionally, until golden brown, about 2 to 3 minutes.
Add Chicken and Broil
Adjust the oven rack to the middle position and preheat the broiler.
Stir the shredded chicken into the pasta, then sprinkle the mozzarella evenly on top.
Broil until the cheese is melted and golden brown in spots, approximately 5 minutes.
Finish and Serve
Top with the toasted panko mixture. Serve immediately.
Chicken Parmesan Pasta Bake
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 small onion finely chopped
- 3 garlic cloves minced
- 12 ounces about 3¾ cups penne
- 1 can 28 ounces crushed tomatoes
- 2¾ cups water
- 1¾ teaspoons table salt divided
- ½ teaspoon red pepper flakes
- ½ cup panko bread crumbs
- 2 pounds rotisserie chicken skin and bones discarded, meat shredded (about 3 cups)
- 1½ cups whole-milk mozzarella cheese shredded
Instructions
- Heat 2 tbsp oil in Dutch oven over medium heat until shimmering.
- Cook onion and ¾ of the garlic until softened, about 4 minutes.
- Stir in penne, crushed tomatoes, water, 1½ tsp salt, and red pepper flakes.
- Bring to a boil, reduce heat, cover and simmer until pasta is tender, about 10 minutes.
- In a small bowl, combine panko, remaining oil, remaining garlic, and a pinch of salt.
- Microwave, stirring occasionally, until golden brown, about 2-3 minutes.
- Preheat the broiler and adjust the oven rack to the middle.
- Stir chicken into pasta, sprinkle with mozzarella.
- Broil until cheese is melted and golden brown, about 5 minutes.
- Top with toasted panko mixture and serve immediately.