Italian Baked Chicken Pastina
Cozy up with a bite of comfort food perfection with this Italian Baked Chicken Pastina, a flavorful casserole that combines tender pastina pasta, shredded chicken, and a velvety Parmesan cheese sauce. Baked to golden-brown glory under a crispy panko breadcrumb topping, this dish is packed with rich, creamy textures and classic Italian seasonings. Perfect for a family dinner or meal prep, this recipe comes together with minimal effort, boasting a quick 20-minute prep time and a satisfying 30-minute bake. Garnished with fresh parsley for a burst of color and flavor, it’s an irresistible crowd-pleaser that’s sure to become a weeknight favorite. Try this cheesy, hearty dish today for an ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 cups Pastina pasta
- 2 cups Cooked chicken breast, shredded
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cloves Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of chicken broth to a boil. Add the pastina pasta, and cook according to package instructions until tender. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the heavy cream, whisking constantly to avoid lumps.
Add the grated Parmesan cheese to the sauce, stirring until it melts and the sauce thickens. Season with salt, black pepper, and Italian seasoning. Remove from heat.
In a large mixing bowl, combine the cooked pastina, shredded chicken, mozzarella cheese, and the prepared cheese sauce. Mix until well combined.
Transfer the mixture to the greased baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until coated. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for 5 minutes. Sprinkle with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 431 mg | 9% | |
*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.
