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.
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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.