Chicken Pasta Bake
A hearty and cheesy baked pasta dish featuring tender chicken, marinara sauce, and creamy cheeses, perfect for a comforting family dinner.
Ingredients
Protein
- 1.5 pounds boneless, skinless chicken breasts (patted dry)
- Salt and black pepper Salt and black pepper (to taste)
- 2 teaspoons dried oregano
Pasta
- 1 pound short pasta, such as fusilli or wagon wheels
Fats & Oils
- 3 tablespoons unsalted butter or olive oil
Sauces & Condiments
- 2 24-ounce jars marinara sauce (such as Rao’s)
Dairy
- 2 cups whole-milk ricotta
- 8 ounces burrata or fresh mozzarella
- 2 ounces Parmesan, grated (about ½ cup)
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta until al dente; drain and set aside.
- Cook chicken in butter/oil until browned; add marinara and simmer. Mix with pasta.
- Layer half of pasta in baking dish, dollop ricotta, sprinkle Parmesan, add remaining pasta, top with burrata and remaining Parmesan.
- Bake uncovered for 20-25 minutes until bubbling and cheese melts. Serve hot.
Notes
For a quicker prep, assemble the dish ahead and refrigerate up to 2 days before baking.