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Chicken Parmesan Pasta Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried rigatoni
  • 1 lb boneless skinless chicken breasts cut into 3/4-inch pieces
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 32 oz marinara sauce
  • 1/2 cup water
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmesan

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish with 1 teaspoon oil. Boil rigatoni 2 minutes less than package directions and drain.
  2. Heat remaining tablespoon oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook 6–8 minutes, turning, until largest pieces reach 165°F.
  3. Toss chicken and pasta with marinara and water. Spread in dish and top with mozzarella and Parmesan. Cover and bake 20 minutes, then uncover for 10 minutes, until cheese melts and center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.