Cheesy Chicken Pasta Bake
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Cheesy Chicken Pasta Bake – a comforting dinner that’s super delicious and very easy to prepare.
It’s been such a stressful week for us as we’ve been searching for houses and coming up empty. It seems to be a seller’s market and if anything good comes on it’s gone in a couple days. So how do I deal with stress, well probably like a lot of people, with food, and what’s more comforting than a delicious plate of pasta.
But wait! Not just any plate of pasta, but a cheesy chicken pasta. And you know what’s so great about these dishes, you don’t really need a recipe. Like any good chef will tell you, a good recipe is cooking without a recipe. So that’s what I did here. I looked in my fridge and grabbed what I had and made this awesome dinner. For you my friends, I will give you my recipe, so you yourselves can duplicate this.
I’m not greedy, I’m not going to keep all this to myself. 🙂 But promise me that if you do give it a try, you come back here and let me know how much you enjoyed it, or did not.
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Cheesy Chicken Pasta Bake
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Serves: 6
Cheesy Chicken Pasta Bake – a comforting dinner that’s super delicious and very easy to prepare.
Ingredients
- 1 lb bow tie pasta or any kind of pasta you have in your pantry
- 3 chicken breasts boneless, skinless, chopped in small 1 inch pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion chopped
- 5 cloves garlic minced
- 2 cups white mushrooms chopped, about 6 or 7 big ones
- 1/2 cup red wine
- 28 oz diced tomatoes canned
- 1/2 cup chicken broth low sodium
- salt and pepper to taste
- 1 tsp oregano
- 1 tsp basil
- 2 cups Mozzarella cheese shredded
Instructions
- Boil pasta to package instructions. Preheat oven to 375 F degrees.
- In a large skillet, heat olive oil and add chicken pieces. Season chicken with salt and pepper, and 1/2 of the oregano and basil. Fry the chicken until no longer pink, and slightly golden. Remove from skillet and set aside.
- Add butter to skillet and add mushrooms and onions. Saute until onion is translucent and beginning to brown. Add garlic and saute for another minute.
- Pour wine and chicken broth to skillet and stir, scraping all the brown bits. Season with salt, pepper, oregano and basil. Add crushed tomatoes and now you can add the chicken back to the skillet. Simmer for 5 minutes.
- Place the pasta in a large baking dish and pour chicken tomato sauce over the pasta and toss. Add a cup of the Mozzarella cheese and toss it around. Top with remaining Mozzarella cheese.
- Place baking dish in the oven and bake for about 10 to 15 minutes, just until the cheese melts and begins to get a bit golden.
- Serve warm.
Nutrition Information:
Calories: 593kcal (30%)Carbohydrates: 67g (22%)Protein: 33g (66%)Fat: 20g (31%)Saturated Fat: 9g (56%)Cholesterol: 76mg (25%)Sodium: 503mg (22%)Potassium: 836mg (24%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 560IU (11%)Vitamin C: 16mg (19%)Calcium: 260mg (26%)Iron: 3mg (17%)
Marilyn Streeting says
This is absolutely delicious. My hubby isn’t fond of one pan meals but he adored this one and wants to have it again
Bec says
One more question! If I’ve prepared the dish in the morning and when I take it out to heat it it’s cold from the refrigerator, how long would you suggest I reheat it for?
Joanna Cismaru says
If you’re just reheating in the microwave it shouldn’t take more than 2 or 3 minutes, but if you put it in the oven, I’d reheat it at 350 for about 20 minutes.
Bec says
Thanks so much! Can’t wait to try it!
Bec says
Hi! Could I make it in the morning and refrigerate it (to be baked and served in the evening?)..
Fenne Kieken says
Sure
Jessica says
Hi, I’m sorry I never made it on here to review but I have made this at least a half dozen times. Very delicious! I replace the red wine for white if I have it. If not, I use all chicken broth. I also omit the mushrooms b/c of my kiddos but all & all – awesome weeknight dinner that everyone loves! Thank you so much!
jo says
Thank you Jessica so much. Hope you try some of my other recipes!
Jenna says
This looks amazing and I started to make it for dinner tonight. Except by the time I altered it to fit with the ingredients I had on hand, it may not have been the same….Poor planning on my part, lol. But it was damn fine just the same. Thanks for a great recipe! Let’s hope the next time, I can make it the way you did 😉
Jenna says
So I meant to give that 5 stars but my mouse slipped and I can’t edit my comment…doh!
jo says
Thanks Jenna lol.
Brittany @ Egg Free Bakery says
Could this be made ahead and put in the freezer? What size of pan do you use to bake this in?
jo says
Yes you can freeze it. I used a 12 inch pan.
Marium Nasir says
can you suggest a red wine substitute??
jo says
Hi Marium,
I would just skip the wine, and add a full cup of the chicken broth. You won’t lose much in the flavor. I just usually add wine to my cooking, because nobody drinks wine at my house, so I have to use it up somehow. 🙂