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–+ servings
A white baking dish filled with a chicken and pasta bake, featuring baked rotini covered in melted cheese and garnished with chopped parsley, sits on a light-colored table next to plates and utensils.

Chicken and Pasta Bake

Whip up this Easy Cheesy Chicken Pasta Bake whenever you crave Sunday-style comfort without the all-day wait. Tender short pasta is tossed with rich marinara, juicy shredded chicken, and a cozy blend of Italian herbs, then blanketed in melty mozzarella and Parmesan. Pop it under the broiler for a golden crust and dinner’s on the table in about 40 minutes.
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Estimate Recipe Cost $10.57
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 548
Ingredients Directions Nutrition Notes

Ingredients
  

  • 1 pound dried short pasta
  • 4 cups marinara sauce
  • 2 cups cooked shredded chicken
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 cups shredded mozzarella
  • 1/2 cup shredded parmesan cheese
  • ¼ cup chopped fresh parsley for serving (optional)

Step by Step Directions
 

  1. Preheat the oven to 350°F. Cook the pasta according to the packet directions. Drain. Do not rinse and set aside.
  2. While the pasta is cooking, combine the marinara sauce, shredded cooked chicken, Italian seasoning, onion powder, garlic powder and red pepper flakes in a large mixing bowl. Season to taste with salt and pepper.
  3. Once the pasta has been cooked and drained, add to the marinara sauce mixture. Stir gently until well combined.
  4. Transfer the pasta mixture to a 9 x 13 inch baking dish. Top with the shredded mozzarella and parmesan cheeses. Bake for 30 minutes, or until the cheese is bubbly and golden.
  5. Garnish the casserole with the chopped fresh parsley, if using, before serving.

Nutrition

Serving: 1plateCalories: 548kcalCarbohydrates: 68gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 1186mgPotassium: 831mgFiber: 5gSugar: 8gVitamin A: 1315IUVitamin C: 15mgCalcium: 348mgIron: 4mg

The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs

Notes

  • Cover the casserole with a sheet of foil if the casserole is coloring too quickly before it has heated through.
  • For best results cook the pasta until just al-dente, as it will continue cooking in the oven.
  • Chopped or grated vegetables could be added to the sauce of this casserole. Simply increase the baking time as needed to ensure the vegetables have cooked through.
  • This is a great recipe for making use of leftover cooked shredded chicken.
  • Makes a great meal on its own, however it could also be served with a fresh side salad and/or crusty bread.

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