Italian Baked Chicken and Pastina
Savor the comforting flavors of Italy with this Italian Baked Chicken and Pastina recipe, a family-friendly dish that combines tender cubed chicken, perfectly cooked pastina, and a rich tomato-based sauce infused with garlic and Italian seasoning. Topped with a luscious layer of melty mozzarella and salty Parmesan, this baked casserole delivers hearty, cheesy goodness in every bite. Quick to prep and baked to bubbly perfection, it’s a one-dish wonder ideal for weeknight dinners or casual gatherings. Garnished with fresh parsley for a bright, herbaceous finish, this recipe is as visually appealing as it is delicious. Pair with a crisp green salad and garlic bread for a complete Italian-inspired meal everyone will love!
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Recipe Information
Ingredients
- 1 cup pastina (small pasta, such as acini di pepe or ditalini)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cubed)
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 14 ounces canned diced tomatoes (with juices)
- 1 cup low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup Parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the pastina (or small pasta) for 2 minutes less than the package instructions indicate. Drain and set aside.
In a large sauté pan, heat the olive oil over medium heat. Add the cubed chicken and cook for 5-7 minutes, or until browned and fully cooked. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Add the canned diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper to the pan. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
Return the cooked chicken to the pan, then add the cooked pastina. Stir to combine all the ingredients.
Lightly grease a 9x13-inch baking dish. Pour the chicken and pasta mixture into the dish and spread it evenly.
Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 22.7 g | ||
| Protein | 244.9 g | 490% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2083 mg | 160% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2573 mg | 55% | |
*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.
