Chicken Pasta Bake

This chicken pasta bake is a great dinner casserole that is especially popular with kids. I use rotisserie chicken for a faster dinner!! We often add veggies like green peas and spinach to pasta bakes like this to increase veggie consumption.

Course Main Course

Cuisine American

Keyword chicken pasta bake

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 634kcal

Author Sonila

Equipment

1 9x13 baking dish
1 Deep skillet to make the tomato sauce
1 Large pot
1 Colander

Ingredients

16 ozs pasta I used rotini this time
2-3 cups shredded chicken
1 yellow onion small
3 garlic cloves
2 tbsp olive oil
14 ozs tomato sauce usually 1 can
1 tsp oregano
3 basil leaves
1.5 tbsp sea salt, divided 1 tbsp for pasta water, the rest adjust to taste
0.5 tsp black pepper
1 cup green peas
8 ozs mozzarella
4 ozs parmesan
2 tbsp fresh parsley garnish

Instructions

Boil pasta in water with 1 tablespoon of salt, until few minutes less than al dente, drain and reserve in a colander. Reserve some pasta water on the side.
Simultaneously, saute onion and garlic in olive oil until translucent. Add tomato sauce, basil leaves, oregano and salt/black pepper. Let cook in low heat for few minutes. Season the sauce to your personal taste (more seasonings, spice etc).
Shred chicken if it's not already shredded. Add pasta on a baking dish. Layer chicken and green peas on top.
Layer half of the mozzarella cheese on top. Pour cooked tomato sauce and mix all ingredients together. Layer the last half of mozzarella cheese on top.
Bake for 25 minutes at 350 degrees F. Add parmesan cheese on top and bake for 5 more minutes. Garnish with fresh parsley and serve with a salad and garlic bread!!

Notes

Leftovers hold well in the refrigerator, in an airtight container for few days. Warm up the leftovers in the microwave in a microwave safe container or in a skillet in the stovetop.

Nutrition