Baked Creamy Chicken Mozzarella Pasta
This Baked Creamy Chicken Mozzarella Pasta combines tender chicken and penne pasta with a creamy marinara sauce, Parmesan, and melted mozzarella. It is finished in the oven for an easy, comforting pasta dinner.
Equipment
- 9x13-inch baking dish For baking the pasta.
- large skillet For preparing the creamy sauce and chicken.
- large pot For cooking the pasta.
- colander For draining the cooked pasta.
- mixing spoon For stirring the sauce and pasta mixture.
Ingredients
- 1 lb penne pasta (or pasta of your choice)
- 2 large chicken breasts, cooked and cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 clove garlic, minced
- 1 cup heavy cream
- 1 cup marinara sauce
- 1.5 cup shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper, to taste
- fresh basil or parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté onion until soft and translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and marinara sauce, stir well, and let simmer for 2–3 minutes. Season with dried basil, oregano, salt, and pepper.
- Stir in the cooked chicken cubes until well coated in sauce, then remove from heat.
- Toss the cooked pasta with the sauce mixture, then stir in 1 cup mozzarella and all of the Parmesan cheese until evenly mixed.
- Transfer the mixture to the prepared baking dish, sprinkle the remaining ½ cup mozzarella on top, and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Top with fresh basil or parsley before serving warm.
Notes
Use penne or your favorite pasta shape. The mozzarella is divided between the pasta mixture and the topping. Garnish with fresh basil or parsley before serving.