Creamy Chicken Parmesan Pasta

5 from 1 vote

A weeknight meal and a great way to use up some leftover chicken cutlets. Creamy Chicken Parmesan Pasta is an easy pasta bake filled with ricotta and topped with some mozzarella

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: servings

Calories: 601kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 large saucepan
1 large pot

Ingredients

6-8 cooked chicken cutlets, chopped or sliced
1 28 oz can whole plum tomatoes
2 tablespoon olive oil
2 cloves garlic, minced
1 handful basil
1 lb Rotini
1 cup ricotta
½ cup mozzarella
¾ cup parmesan
1 teaspoon salt for taste

Instructions

In a large saucepan, heat olive oil over medium heat. Stir in the minced garlic and saute for 1-2 minutes. Add the whole plum tomatoes. Use a wooden spoon to break apart the tomatoes. Season with salt.
Preheat the oven to 350℉. Simmer the sauce for 20 minutes. Then stir in the handful of basil. In the meantime, bring a pot of water to a boil. Boil the pasta for 2 minutes less than the box says and strain. Pour the pasta into the sauce and combine.
Once the pasta is well combined, add the ricotta and chopped chicken cutlets and mix. Top the mixture with parmesan and mozzarella and bake in the oven for 15-20 minutes.
Remove from the oven and serve!

Notes

If you plan on making the cutlets the same day, follow our chicken cutlets recipe!
People aren't used to having a hot saucepan and often forget the handle is hot when they have it sitting out on the counter. I have burnt my hand multiple times like this, including with this dish. I always recommend sliding an oven mitt onto the handle so you don't burn your hand.

Nutrition