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Chicken Parmesan Pasta Bake Recipe

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4.4 from 13 reviews

This Chicken Parmesan Pasta Bake combines tender, seasoned chicken breasts with whole grain pasta, fresh spinach or kale, and a creamy garlic sauce made from chicken stock and evaporated milk. Topped with a blend of Italian cheeses and baked until bubbly and golden, this dish offers a comforting and flavorful dinner that’s perfect for family meals or entertaining guests.

Ingredients

Pasta & Protein

  • 1 pound whole grain tubular pasta
  • 1 pound chicken breast, cubed

Seasonings & Herbs

  • 1 teaspoon Italian seasoning (optional)
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • ¼ cup flat-leaf Italian parsley, chopped

Vegetables

  • 4 cups fresh baby spinach or chopped kale
  • 4–5 cloves garlic, peeled and minced

Dairy & Cheese

  • 12 ounces evaporated milk
  • 2 cups shredded Italian cheeses (mozzarella, provolone), divided
  • ½ cup freshly shaved or grated parmesan cheese, divided

Pantry Staples

  • 3 tablespoons olive oil
  • 4 tablespoons all-purpose flour
  • 3 cups unsalted chicken or vegetable stock

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pasta dish later.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the whole grain tubular pasta and cook according to the package directions until al dente. Drain the pasta and set aside to cool slightly.
  3. Cook Chicken and Vegetables: Heat olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the cubed chicken breast, seasoning with Italian seasoning if using, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook the chicken, stirring occasionally, until it turns opaque and is cooked through. Add the fresh baby spinach or chopped kale and sauté for 2-3 minutes until mostly wilted. Then add the minced garlic and sauté for an additional 30 to 60 seconds until fragrant.
  4. Make Sauce: Stir in the all-purpose flour to the chicken and vegetables, cooking briefly to remove the raw flour taste. Slowly pour in the 3 cups of unsalted chicken or vegetable stock and the evaporated milk, stirring constantly. Bring the mixture to a simmer and continue to stir for 5-6 minutes until the sauce thickens. Season with the remaining 1 teaspoon salt and ¼ teaspoon black pepper.
  5. Add Cheese and Combine: Stir in 1 ½ cups of the shredded Italian cheeses and ¼ cup of the parmesan cheese into the sauce until melted and smooth. Taste the sauce and adjust seasoning as needed. Fold the cooked pasta gently into the cheesy sauce ensuring even coating.
  6. Top and Bake: Sprinkle the remaining ½ cup shredded Italian cheeses and ¼ cup parmesan cheese evenly over the top of the pasta. Place the Dutch oven or oven-safe pot in the preheated oven and bake for 10-15 minutes, or until the cheese on top is melted and bubbly. Optionally, broil for an additional 2-3 minutes to achieve a lightly browned cheese crust.
  7. Serve: Remove the dish from the oven and let it cool slightly. Garnish with chopped flat-leaf Italian parsley before serving for a fresh herbal finish.

Notes

  • If you prefer a quicker option, you can skip the baking step entirely. Simply add all the cheeses to the sauce and pasta on the stove and serve immediately for a creamy stove-top pasta dish.
  • For best flavor and texture, use freshly grated Parmesan cheese rather than pre-grated for topping.
  • Substitute the whole grain tubular pasta with penne or rigatoni if preferred; just adjust cooking times accordingly.
  • Using fresh spinach will yield a milder flavor, while kale adds a more robust, earthy taste.
  • This dish can be made ahead and refrigerated. Reheat gently on the stovetop or in the oven with a splash of milk or stock to loosen the sauce.

Find it online: https://lauracooks.com/chicken-parmesan-pasta-bake-recipe/