Chicken Parmesan Pasta Bake
By Alli BerkeyPublished on June 11, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil, divided1 small onion, chopped fine4 garlic cloves, minced, divided12 ounces (3¾ cups) penne 1 (28-ounce) can crushed tomatoes 3 cups water 2 teaspoons table salt, divided½ teaspoon red pepper flakes ½ cup panko bread crumbs 1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)8 ounces whole-milk mozzarella cheese, shredded (2 cups)
Before You Begin
Sprinkle with chopped fresh basil before serving.
Instructions
- Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and three-quarters of garlic and cook until softened, about 4 minutes. Add pasta, tomatoes, water, 1¾ teaspoons salt, and pepper flakes and bring to boil. Reduce heat to medium; cover; and simmer until pasta is tender, about 10 minutes, stirring occasionally.
- Meanwhile, combine panko, remaining 1 tablespoon oil, remaining garlic, and remaining ¼ teaspoon salt in bowl. Microwave until golden brown, 2 to 3 minutes, stirring occasionally; set aside.
- Adjust oven rack to middle position and heat broiler. Stir chicken into pasta and sprinkle mozzarella over top. Broil until mozzarella is melted and spotty brown, about 5 minutes. Sprinkle with reserved panko mixture. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil, divided
1 small onion, chopped fine
4 garlic cloves, minced, divided
12 ounces (3¾ cups) penne
1 (28-ounce) can crushed tomatoes
3 cups water
2 teaspoons table salt, divided
½ teaspoon red pepper flakes
½ cup panko bread crumbs
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 small onion, chopped fine
4 garlic cloves, minced, divided
12 ounces (3¾ cups) penne
1 (28-ounce) can crushed tomatoes
3 cups water
2 teaspoons table salt, divided
½ teaspoon red pepper flakes
½ cup panko bread crumbs
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 small onion, chopped fine
4 garlic cloves, minced, divided
12 ounces (3¾ cups) penne
1 (28-ounce) can crushed tomatoes
3 cups water
2 teaspoons table salt, divided
½ teaspoon red pepper flakes
½ cup panko bread crumbs
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
Why This Recipe Works
Toasting the panko bread crumbs in the microwave added crunch without the risk of burning them under the broiler.
Before You Begin
Sprinkle with chopped fresh basil before serving.
Instructions
- Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and three-quarters of garlic and cook until softened, about 4 minutes. Add pasta, tomatoes, water, 1¾ teaspoons salt, and pepper flakes and bring to boil. Reduce heat to medium; cover; and simmer until pasta is tender, about 10 minutes, stirring occasionally.
- Meanwhile, combine panko, remaining 1 tablespoon oil, remaining garlic, and remaining ¼ teaspoon salt in bowl. Microwave until golden brown, 2 to 3 minutes, stirring occasionally; set aside.
- Adjust oven rack to middle position and heat broiler. Stir chicken into pasta and sprinkle mozzarella over top. Broil until mozzarella is melted and spotty brown, about 5 minutes. Sprinkle with reserved panko mixture. Serve.
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