The Easiest CHICKEN PARMESAN PASTA CASSEROLE

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground turkey

Ground turkey is a cost-effective alternative with good flavor.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from rice

Whole wheat pasta adds fiber, while rice pasta is often less expensive.

Preheat the oven to 400°F.

Cook 12 oz of breaded chicken strips according to package instructions for about 24 minutes until crispy.

While the chicken is cooking, bring a large pot of water to a boil and add 1/2 tablespoon of salt.

Add 16 oz of corkscrew pasta to the boiling water and cook according to package instructions for al dente, about 10 minutes.

Drain the pasta and set aside.

In a large skillet, heat 1 tablespoon of cooking oil over medium heat.

Dice 1 yellow onion and add it to the skillet; cook for about 3 minutes until softened.

Add 1 teaspoon of minced garlic to the skillet and cook for 1 minute, stirring.

Pour in 32 oz of your favorite pasta sauce and heat through; season with salt and pepper to taste.

Add the drained pasta to the sauce and mix until well coated.

Stir in 1/2 cup of shredded parmesan cheese until combined.

Spray a 9x13 baking dish with non-stick cooking spray and pour the pasta mixture into it, spreading it evenly.

Top with another 1/2 cup of parmesan cheese and 8 oz of shredded mozzarella cheese.

Once the chicken is done, cut it into bite-sized pieces and place it on top of the cheese layer in the baking dish.

Bake in the oven for 10 to 12 minutes until the cheese is melted.

Remove from the oven and garnish with chiffonaded fresh basil and extra parmesan cheese, along with cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens