Italian Chicken Pasta Bake

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

1. Boil pasta following instructions on the package, drain and rinse well. Set pasta aside in the colander.
2. 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.
3. Add the chicken to the pot and saute until cooked through about 10 minutes.
4. Add garlic to pan and toss for an additional 3 minutes.
5. Return pasta to the pot with the chicken and vegetables.
6. Add the jar of sauce, half the mozzarella cheese and ½ cup of the shredded Parmesan cheese. Mix well.
7. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta.
8. 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.
9. Serve immediately with Italian bread and a salad (optional).
10. Makes 6 servings.

Italian Chicken Pasta Bake

Arlene Mobley - Flour On My Face

Easy one pot pasta recipes are perfect for families who need to stretch their meal planning dollars.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine Italian

Servings 8 servings

Calories 462 kcal

Ingredients  

1x2x3x

• ▢ 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)

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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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