Italian Chicken Pasta Bake
Italian Chicken Pasta Bake is one of those wonderful recipes where you can cook and serve from one pot. These one-pot meals make dinner easy to get on the table and clean up even easier.
Besides the fact that this Italian Chicken Pasta Bake is an easy one pot meal - pasta recipes are some of the most economical meals you can make to stretch a dollar in your food budget. Pasta recipes are cheap to make and can feed a large family for very little money.
I know when I was growing up my mother depended on spaghetti recipes to feed our large one income family. The leftovers, if there were any would be served as lunch the next day.
I loved heating up her baked ziti recipe and eating it the next day for lunch.
How to Make One Pot Italian Chicken Pasta Bake
Ingredients
- 1 tablespoon olive oil
- 1 red pepper, sliced
- ½ cup onion, sliced
- 1 pound boneless chicken breast, sliced thinly
- salt and pepper
- 1 clove garlic, minced
- 1 pound box pasta, cooked el dente
- 2 ½ cups mozzarella cheese, shredded and divided
- 24-ounce jar favorite pasta sauce
- ¾ cup fresh Parmesan cheese, finely shredded
Directions
- Boil pasta following instructions on the package, drain and rinse well. Set pasta aside in the colander.
- Heat the olive oil in the pot you boiled the pasta in. Add the red pepper and onions. Saute until the onions are almost translucent.
- Add the chicken to the pot and saute until cooked through about 10 minutes.
- Add garlic to pan and toss for an additional 3 minutes.
- Return pasta to the pot with the chicken and vegetables.
- Add the jar of sauce, half the mozzarella cheese and ½ cup of the shredded Parmesan cheese. Mix well.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta.
- Place the oven safe pot in a 350 F. degree oven with the lid on and heat until the cheese on the top has melted.
- Serve immediately with Italian bread and a salad (optional).
- Makes 6 servings.
Italian Chicken Pasta Bake
Easy one pot pasta recipes are perfect for families who need to stretch their meal planning dollars.
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Ingredients
- 1 tablespoon olive oil
- 1 red pepper sliced
- ½ cup onion sliced
- 1 pound boneless chicken breast sliced thinly
- salt and pepper
- 1 clove garlic minced
- 1 pound pasta cooked el dente
- 2 ½ cups mozzarella cheese shredded and divided
- 24 ounces pasta sauce
- ¾ cup fresh Parmesan cheese finely shredded
Instructions
- Boil pasta following instructions on the package, drain and rinse well. Set pasta aside in the colander.
- Heat the olive oil in the pot you boiled the pasta in. Add the red pepper and onions. Saute until the onions are almost translucent.
- Add the chicken to the pot and saute until cooked through about 10 minutes.
- Add garlic to pan and toss for an additional 3 minutes.
- Return pasta to the pot with the chicken and vegetables.
- Add the jar of sauce, half the mozzarella cheese and ½ cup of the shredded Parmesan cheese. Mix well.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta.
- Place the oven safe pot in a 350 F. degree oven with the lid on and heat until the cheese on the top has melted.
- Serve immediately with Italian bread and a salad (optional).
Nutrition
Calories: 462kcal | Carbohydrates: 50g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 886mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1161IU | Vitamin C: 26mg | Calcium: 318mg | Iron: 2mg
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