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Chicken Pasta Bake

Ready for a quick weeknight pasta extravaganza?

This is it! You probably have everything in the pantry, except the chicken, to make this tonight! I used a half of a store-bought rotisserie chicken to make the prep even easier. The second half I turned into chicken salad for lunches the next day!


Serves 4 - 6

1/2 rotisserie chicken, skin removed and shredded (or left over chicken, or you could poach a chicken breast)

1, 28 ounce can diced tomatoes

1 cup marinara sauce (You can substitute 1, 8 ounce can tomato sauce if you desire)

3 TB tomato paste

1 TSP dried oregano

Salt and pepper to taste

Handful fresh basil, chopped, a few extra leaves for garnish

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1, 16 ounce box of rigatoni or your favorite shelled pasta (Use chickpea pasta for a gluten-free dinner)

Preheat the oven to 375˚F.

Bring a large pot of salted water to boil. Add the pasta and cook according to box instructions. Drain and set aside.

While the pasta is boiling, in a large mixing bowl, combine: shredded chicken, diced tomatoes, marinara sauce, tomato paste, oregano, salt and pepper**, basil, 1 cup mozzarella, and 1/2 cup Parmesan cheese.

Once mixed well, add the drained pasta and stir to coat.

Lightly grease a 9" x 13" pan with cooking spray. Spread the pasta mixture evenly. Top with the remainder of the cheeses, 1 cup mozzarella and 1/2 cup Parmesan.

Bake uncovered 20 - 25 minutes. Remove from the oven and garnish with additional basil leaves.

(Salt and pepper - this is to your taste - each sauce and can of tomatoes has a different salt content!)

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