Chicken Parmesan Pasta Bake Recipe

Stuff You’ll Need

• 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
• 2½ pounds rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups)
• 1¾ cups whole-milk mozzarella cheese, shredded

Stuff to Know Before Baking

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 three-quarters of the garlic. Cook until softened, about 4 minutes.

Simmer the Pasta

Stir in the penne, crushed tomatoes, water, 1½ teaspoons salt, and red pepper flakes.

Bring to a boil, then reduce to medium heat. Cover and simmer, stirring occasionally, until the pasta is tender, about 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 and preheat the broiler.

Stir the shredded chicken into the pasta, then sprinkle the mozzarella evenly over the top.

Broil until the cheese is melted and golden brown in spots, about 5 minutes.

Finish and Serve

Top with the toasted panko mixture. Serve immediately.

Chicken Parmesan Pasta Bake

This chicken parm pasta bake bursts with a rich, zesty tomato sauce and tender rotisserie chicken paired with melty mozzarella. A crispy panko topping adds a satisfying crunch to the comforting dish.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

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
• 2½ pounds rotisserie chicken skin and bones discarded, meat shredded (about 3 cups)
• 1¾ cups whole-milk mozzarella cheese shredded

Instructions

• Heat 2 tablespoons oil in a Dutch oven over medium heat.
• Add onion and three-quarters of the garlic. Cook until softened, about 4 minutes.
• Stir in penne, crushed tomatoes, water, 1½ teaspoons 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 tablespoon oil, remaining garlic, and a pinch of salt.
• Microwave in short bursts, stirring, until golden brown, 2 to 3 minutes.
• Adjust oven rack to the middle and preheat broiler.
• Stir chicken into the pasta. Sprinkle mozzarella over the top.
• Broil until cheese is melted and golden brown, about 5 minutes.
• Top with toasted panko and serve.