Chicken Parmesan Pasta Bake
Chicken Parmesan Pasta Bake with tangy crushed tomatoes, tender penne, and juicy shredded chicken, topped with melted mozzarella and crunchy panko breadcrumbs. Aromas of garlic and basil enhance every bite.
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.