Baked Chicken Parmesan Pasta

• 12 oz fettuccine pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 boneless, skinless chicken breasts
• 1 egg
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 Season chicken breasts with salt and pepper.
4. 4 In a bowl, beat the egg. Dip chicken into egg, then coat with breadcrumbs.
5. 5 Heat olive oil in a skillet over medium heat and cook chicken until golden on both sides, about 5 minutes per side.
6. 6 Place cooked chicken on a baking sheet and bake for 15 minutes.
7. 7 In a bowl, mix ricotta, half of mozzarella, Parmesan, garlic, and basil.
8. 8 Spread marinara sauce over the pasta in a baking dish.
9. 9 Layer pasta with the ricotta mixture and baked chicken.
10. 10 Top with remaining mozzarella.
11. 11 Bake for 15 minutes until bubbly.
12. 12 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a richer flavor, use homemade marinara sauce.
• Add spinach or mushrooms to the pasta for extra veggies.
• Leftovers reheat beautifully in the oven to maintain their crispy edges.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for an indulgent twist.

FAQ