Cozy and comforting Chicken and Pasta. Simple and easy with fresh ingredients. We made this pasta and chicken in a casserole style to make it family friendly. A perfect Sunday night dinner but easy enough for a weeknight casserole.
Nothing says comfort like a pasta casserole. We love to bake this up on Friday so we have dinner all weekend long. Fresh easy ingredients that come together in an easy casserole the whole family will love!
Ingredients for Chicken and Pasta –
- Boneless chicken breasts or chicken thighs – leftover cooked chicken can be used as well.
- Pasta – most any shape will do. We used penne but rigatoni, shells or bow tie would work well.
- Crushed tomatoes – or substitue a jar of good quality marinara sauce.
- Garlic
- Italian seasoning
- Fresh Spinach – or kale. You can easily omit if you prefer.
- Shredded mozzarella
- Grated parmesan
Simple ingredients make the best recipes!
Start by bringing a large pot of water to a low boil. Cook your pasta according to the package directions being careful not to overcook as it will continue cooking in the oven.
While your pasta is cooking start on the chicken and the sauce. The entire casserole will come together in minutes.
Cut the chicken into bite sized pieces. Heat a large skillet and add olive oil. Saute until just browned. It’s okay to be a bit undercooked as it will continue to bake up in the oven. Add the garlic and cook for a few more minutes.
Add the crushed tomatoes and Italian Seasoning.
Toss in the fresh spinach. Kale will work as well. If you don’t care for either it can easily be omitted.
Reserve 1/2 cup of the pasta water. Drain the pasta and add back to the large pot you cooked it in.
Add the chicken and tomato sauce to the pasta along with pasta water.
Pour into a 9 x 13 casserole dish.
Top with cheeses and bake for about 30 minutes or until hot and bubbly.
Serve with a fresh Focaccia Bread and a Fresh Crisp Salad.
Storing and Make Ahead Tips for Chicken Pasta –
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Freeze in freezer container or freezer zip bags for up to 3 months.
- To make ahead simply assemble the casserole without baking up to 24 hours in advance. Bake as directed.
More Easy Casserole Recipes –
LET’s EAT!
Kathi and Rachel
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Chicken and Pasta
Ingredients
- 10 ounces penne pasta or pasta of your choice
- 2 tablespoons olive oil
- 2 boneless chicken breasts - cubed about 1 pound
- 3 large garlic cloves chopped
- 2 15 ounce cans crushed tomatoes or 32 ounce store bought Marinara
- 2 teaspoons Italian Seasoning reduce to 1 teaspoon if using store bought marinara
- 2 cups fresh spinach
- 1 cup grated mozzarella
- 1/2 cup grated parmesan
- 1 teaspoon salt omit if using store bought marinara
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Remove 1/2 cup of the pasta water before draining. Drain and return pasta to the large pot you cooked it in.
- In a large skillet add 2 tablespoons olive oil. Saute cubed chcken breasts for about 5 minutes until just cooked through. Add the garlic and continue to saute for another 2-3 minutes.
- Add crushed tomatoes (or Marinara ) to chicken along with Italian Seasoning, salt and pepper. Simmer for about 5 minutes unheated through.
- Add spinach and stir. Continue to simmer until spinach is tender, about 2 -3 minutes.
- Add sauce to pasta gently combining. Pour into a 9 x 13 baking dish. Top with mozzarella and parmesan cheese. Bake for about 30 minutes until bubbly on the edges and heated through.
Nutrition
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