Italian Baked Chicken and Pasta
Indulge in the comforting flavors of Italy with this Italian Baked Chicken and Pasta recipe—a one-skillet wonder brimming with rich marinara sauce, tender chicken, al dente penne pasta, and gooey layers of melted mozzarella and Parmesan cheese. Perfectly seasoned with aromatic Italian seasoning, garlic powder, and fresh basil, this hearty dish is baked to golden, bubbly perfection in just under an hour. Serve it straight from the oven for a crowd-pleasing family dinner or cozy weeknight treat. With its balance of simplicity and sophistication, this recipe combines rustic Italian-inspired charm with the ease of an all-in-one meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 300 grams Penne pasta
- 3 cups Marinara sauce
- 6 pieces Fresh basil leaves
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 4 cups Water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 1 tablespoon of olive oil, Italian seasoning, salt, black pepper, and garlic powder. Make sure the seasoning is evenly distributed.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, add the marinara sauce and stir in the fresh basil leaves. Let it simmer for 2-3 minutes to allow the flavors to meld.
Meanwhile, bring 4 cups of water to a boil in a large pot. Add the penne pasta and cook for about 8 minutes, or until slightly undercooked (al dente). Drain and add the pasta to the marinara sauce in the skillet. Stir to coat the pasta evenly.
Nestle the seared chicken breasts into the pasta and sauce mixture in the skillet.
Sprinkle the shredded mozzarella cheese evenly on top, followed by the grated Parmesan cheese.
Cover the skillet with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Garnish with extra fresh basil leaves and serve hot.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
