No Boil Chicken Parmesan Pasta
The ultimate comfort food, No Boil Chicken Parmesan Pasta is creamy, cheesy, and incredibly easy to make. This quick weeknight dinner features tender chicken, rich marinara, and gooey cheese, all baked together for a dish that's sure to satisfy your cravings. Try it tonight!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Skillet
- Chef's Knife
- Baking Sheet
- Cutting Board
- Large Pot
- Oven
Ingredients
- 1 pound small dried pasta (fusilli or rotini)
- 1 pound boneless chicken breast cut into bite-size pieces
- 4 tablespoons butter divided
- 1 cup diced onion
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 48 ounces marinara sauce
- 1/2 cup chopped fresh basil (optional)
- 3 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
Instructions
- Begin by placing the dried pasta in a large bowl. It’s essential to use hot tap water to soak it, so grab some water and fill the bowl until the pasta is completely covered. Add a generous spoonful of salt to the water. Stir it well and let it soak for about 20 minutes. This helps the pasta cook evenly later on.
- While your pasta is soaking, preheat your oven to 350 degrees F. Get a large 9X13 inch baking dish ready. You can also use an XL oven-proof skillet for a one-pot version, which makes serving even easier.
- In a large skillet over medium heat, add 2 tablespoons of butter. Once melted, toss in the diced onions and minced garlic. Sauté these for about 2 minutes until they become fragrant and translucent.
- Next, add the bite-sized pieces of chicken to the skillet along with the Italian seasoning. Don’t forget to sprinkle generously with salt and pepper. Stir it all together, allowing the chicken to cook for 3 to 5 minutes until it’s no longer pink.
- Once the chicken is cooked through, stir in the marinara sauce and the optional chopped fresh basil. This will bring all the flavors together. Turn off the heat, and set aside.
- By now, your pasta should be ready. Drain it and transfer it to the prepared baking dish. Then, pour the marinara and chicken mixture over the pasta. Mix it all well until the pasta is evenly coated with the sauce.
- Sprinkle 2 cups of shredded mozzarella cheese over the pasta mixture. It’s important to spread it out evenly so every bite gets that cheesy goodness. I love how it melts into the pasta.
- Now, sprinkle the remaining mozzarella and all of the parmesan cheese on top. This will create a delicious crust as it bakes.
- Melt the remaining 2 tablespoons of butter and toss it with the panko breadcrumbs. Sprinkle this mixture over the top of the dish. This adds a crunchy texture that contrasts beautifully with the melting cheese.
- Finally, bake the No Boil Chicken Parmesan Pasta in the preheated oven for about 30 minutes. You’ll know it’s ready when the edges are bubbly and the top is golden brown.
Notes
- Tip 1: Leftover No Boil Chicken Parmesan Pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Tip 2: You can freeze the assembled dish before baking. Just cover it well and store it for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.
- Tip 3: This dish pairs wonderfully with a simple green salad or garlic bread. The crunch of a salad adds a nice contrast to the creamy pasta.
- Tip 4: Feel free to add vegetables like spinach or bell peppers to the chicken mixture for some extra nutrients and flavor.
- Tip 5: You can experiment with different cheeses, such as cheddar or gouda, for unique flavors.