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Apr 8, 2014
Categories: Dinner, Dairy, Pasta, Poultry

Chicken Parmesan Pasta Bake

Tracey's Culinary Adventures

Chicken Parmesan Pasta Bake!

  • 1 T. olive oil
  • 2 lbs. chicken, cut into 1-inch pieces
  • 5 cloves garlic, minced
  • 3 (14.5 oz.) cans diced tomatoes, undrained
  • 1 T. Italian seasoning
  • 1 tsp. dried basil
  • Salt and pepper to taste
  • 1 (16 oz.) box rigatoni pasta
  • 2 c. shredded mozzarella cheese
  • 1/2 c. Italian panko bread crumbs
  • 1/4 c. grated Parmesan cheese
  1. Preheat oven to 350 F. Lightly grease a casserole dish
  2. In a large skillet, heat olive oil over medium-low heat.
  3. Add chicken to skillet, and cook until chicken is browned.
  4. Add garlic, and cook, stirring occasionally, for 1 minute
  5. Stir in tomatoes with juice, Italian seasoning, dried basil, salt, and pepper.
  6. Meanwhile, cook pasta according to al dente directions.
  7. Drain pasta, and pour half of drained pasta into casserole dish.
  8. Pour about1/3 of the tomato sauce over pasta.
  9. Sprinkle 1 cup of mozzarella cheese over sauce.
  10. Repeat layers (using remaining sauce).
  11. Sprinkle bread crumbs evenly over cheese.
  12. Top bread crumbs with Parmesan cheese. (optional)
  13. Bake for about 15 minutes, or until hot, bubbly, and heated through.

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