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Cheesy Chicken Parmesan Pasta Bake

Cheesy Chicken Parmesan Pasta Bake - Treat Indulgently

I remember the first time I made a cheesy chicken parmesan pasta bake. The enticing aroma filled my kitchen, a symphony (sorry, not using that word) of garlic and basil wafting through the air. My family hovered near the oven, drawn in by the promise of melted cheese and tender chicken. 
It was a moment of culinary magic—comfort food at its best. This dish has become a staple in my kitchen and for good reason. Easy to prepare, packed with flavor, and satisfying, it’s perfect for hectic weeknights or cozy weekends. Today, I want to share with you not just the recipe but the joy of making and sharing this dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken thighs boneless, skinless
  • 3 tablespoons vegetable oil or canola oil
  • 1 1/4 cups all-purpose flour divided
  • 1 teaspoon sea salt fine
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 3 large eggs lightly whisked
  • 2 cups panko breadcrumbs seasoned
  • 1/2 cup breadcrumbs finely seasoned
  • 1 teaspoon smoked paprika optional, adds depth of flavor
For the Pasta
  • 1 lb rotini pasta whole wheat
  • 1 jar marinara sauce 24 oz, tomato basil, divided
  • 2 garlic cloves finely minced
  • 1/2 teaspoon dried sweet basil
  • 12 oz Fontina cheese freshly shredded, divided
  • 1/4 cup Pecorino Romano cheese finely grated
  • 1/2 teaspoon crushed red pepper flakes optional, adds a subtle kick

Method
 

Step 1: Prepare the Chicken
  1. Start by preheating your oven to 375°F (190°C).
    Coat the Chicken: In a bowl, mix 1 cup of the flour with salt, pepper, and garlic powder. In another bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs and any extra spices you love, like smoked paprika.
    Dredge: Start with a piece of chicken. Dip it into the flour mixture, shaking off excess. Then, dip it into the egg, allowing any excess to drip off, and finally, coat it with the breadcrumb mixture. Repeat with all chicken pieces.
Step 2: Cook the Chicken
  1. Fry the Chicken: Add the oil to a large skillet over medium heat. Cook the chicken pieces for about 4-5 minutes on each side until they are golden brown and cooked through. Set them aside on a paper towel to absorb any excess oil.
Step 3: Cook the Pasta
  1. Boil Water: In a large pot, bring water to a boil. Add a pinch of salt.
    Cook Pasta: Add the rotini and cook according to the package instructions until al dente. Drain and set aside.
Step 4: Assemble the Dish
  1. Make the Sauce Mixture: In a large bowl, combine half the marinara sauce, minced garlic, and dried basil. Add the cooked pasta and mix until well coated.
    Layer: In a greased baking dish, spread half of the pasta mixture. Top with half of the chicken, sprinkling over half of the Fontina cheese. Pour a layer of marinara sauce. Repeat this process, finishing with remaining Fontina and a sprinkle of Pecorino Romano.
Step 5: Bake
  1. Bake: Cover the dish with foil and bake it for 25 minutes. Remove the foil and bake an additional 15 minutes, or until bubbly and golden on top.
Step 6: Serve and Enjoy
  1. Serve: Allow the bake to sit for about 5-10 minutes before serving. This lets the cheese set a little, making it easier to serve.

Notes

  • Use Chicken Thighs: They are juicier than breasts and provide better flavor.
  • Make Ahead: Assemble the dish in advance and keep it in the fridge. Just bake when you’re ready to serve!
  • Experiment with Pasta: Try different pasta shapes, like penne or fusilli. They all work great!
  • Cheese Choices: Swap Fontina for mozzarella or provolone if desired. Each brings a different flavor.
  • Don’t Skip the Resting Time: Letting the dish sit after baking allows flavors to marry together and makes serving easier.