Red rich sauce, soft fluffy pillows of pasta, cheese and chicken, what could be a more perfect combination? You are going to love how fast and easy this Italian Chicken Pasta Recipe comes together, it is almost a dump and go!
Italian Chicken Pasta Recipe
Don’t you love a recipe that you dump in the dish and shove in the oven and without any issue whatsoever, a delicious dinner results?
Me too! oh man, ME TOO!
This recipe uses easy to find ingredients and has about a zillion substitutions so you can make it entirely yours. I like to think of it as a quick chicken parm, but you can call it whatever you please!
Here’s What You’ll Need
- Chicken – either breasts or thighs, boneless and skinless (I recommend the thighs, they have more flavor and dry out less often.
- Pasta Sauce – I like to use the Classico brand, but whatever brand you like is fine.
- Cheese – Shredded Mozzarella and some Parmesan work just fine.
- Fresh Pasta – I used Ravioli but you could use any that you prefer. If you don’t have the fresh pasta in your grocery, it’s fine to use dried pasta, you just have to cook it yourself first.
Here’s How You Do It
- Brown the chicken
- Layer it all in a baking dish
- Bake for 30 mins.
Its really that easy!!!
Special Equipment
You do not need any special equipment for this Italian Chicken Pasta Recipe but if you want a baking dish like mine, this is what I am using. Any 4 (ish) quart baking dish or oven proof pan will work.
Substitutions
- Chicken – Use any cut of chicken you prefer and if you are vegetarian, try the Quorn brand chicken replacement. It’s very good.
- Pasta Sauce – I use a tomato sauce here and you can certainly make your own. I promise that a Fettuccini Al Fredo Sauce would be good too!
- Cheese – Other cheeses will work, but the Mozzarella and Parm give a classic flavor.
- Seasoning – I like to use the salt, pepper, Italian seasoning and the garlic powder, but you could change this up for your tastes.
Frequently Asked Questions (FAQ’s)
Kept covered, this will last for about 5 days in the fridge.
Yes, it will freeze well for about 3 months
Tips and Tricks for Perfect Italian Chicken Pasta Recipe
- Be sure to brown the chicken so that it is nearly cooked through. It will finish cooking in the oven, but we don’t want to take chances.
- Cut the chicken into bite sized pieces. That way there are no surprises and no one has to cut anything at the table.
- You can use nearly any pasta your prefer but I think the ravioli gives it a lovely flavor!
- The point of putting it in the oven is to heat it through. Once it is bubbly and the cheese is browned, it is ready.
- Serve with some garlic bread and a salad and that is a whole meal!
Watch Me Make This Dish
Can You Give Me a Hand
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- 1 tbs oil
- 2 lbs chicken breast thighs work too, chopped into bite sized pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 jar pasta sauce
- 3 cups fresh pasta Or same amount of cooked pasta
- 8 oz mozzarella
- 1/2 cup parmesan
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Preheat oven to 350
-
In a skillet over medium heat, heat the oil to shimmering. Add the chicken pieces all at once. Cook until nearly cooked through. While cooking, add the salt, pepper, garlic powder and italian seasoning to the chicken. Coat well and stir often. When nearly cooked through, remove from the heat.
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In a 5 quart baking dish, add 1/3 cup of the pasta sauce to the bottom of the pan. Then layer, the chicken, pasta, mozzarella and parmesan in layers (should make about 2 layers). Make sure Mozzarella and Parm are the final layer and are on top.
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Place baking dish into the oven in the center. Heat until bubbling and cheese is browned (about 25 minutes but check frequently). Allow to cool for 5 minutes after removing from the oven then serve hot.
- Be sure to brown the chicken so that it is nearly cooked through. It will finish cooking in the oven, but we don’t want to take chances.
- Cut the chicken into bite sized pieces. That way there are no surprises and no one has to cut anything at the table.
- You can use nearly any pasta your prefer but I think the ravioli gives it a lovely flavor!
- The point of putting it in the oven is to heat it through. Once it is bubbly and the cheese is browned, it is ready.
- Serve with some garlic bread and a salad and that is a whole meal!
SUBSTITUTIONS
- Chicken – Use any cut of chicken you prefer and if you are vegetarian, try the Quorn brand chicken replacement. It’s very good.
- Pasta Sauce – I use a tomato sauce here and you can certainly make your own. I promise that a Fettuccini Al Fredo Sauce would be good too!
- Cheese – Other cheeses will work, but the Mozzarella and Parm give a classic flavor.
- Seasoning – I like to use the salt, pepper, Italian seasoning and the garlic powder, but you could change this up for your tastes.
Nutrition Facts
Italian Chicken Pasta Recipe
Amount Per Serving
Calories 528
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g30%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 157mg52%
Sodium 1026mg43%
Potassium 846mg24%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 3g3%
Protein 44g88%
Vitamin A 501IU10%
Vitamin C 7mg8%
Calcium 130mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
I’m always saying we shouldn’t judge, however, we should be discerning. right?
Proverbs 12:22
The LORD detests lying lips, but he delights in people who are trustworthy.