It seems like quite a bit of the country is suffering from a “polar vortex” with temperatures way below zero, cancelled schools, and lots of snow. I grew up in Chicago and went to college in New York, so I am no stranger to the cold, but I’m very thankful that I live in a much more temperate Washington state. Still, a lot of you could probably use a cozy, comforting pasta dish to dig into and this chicken parmesan pasta does not disappoint.
Kevin and I met at Fort Leonard Wood, Missouri, which is basically the middle of nowhere. We were there for some military police officer training during our time in the Army. Since our date options were limited and our schedule was busy, I would frequently cook for him in the tiny kitchenette I had while living there. The first two dishes that I made for him were chicken fajitas and chicken parmesan, and to this day they are two of his favorite meals that I make.
This chicken parmesan pasta combines all the tasty flavors of chicken parmesan into one dish. It’s super easy to make ahead and pop in the oven when you’re ready to serve it. Make this on Sunday evenings to have for dinner on Monday to start your week on the right foot, or enjoy a cozy bowl of it this weekend while catching up on your favorite TV show. No matter what the weather is like where you are, this pasta is pure comfort.
- 1 lb. penne pasta
- 2 tbsp. olive oil
- 4-5 cloves garlic, minced
- 1 medium yellow onion, chopped
- 28 oz. canned tomato sauce
- 28 oz. canned diced tomatoes
- ½ tbsp. dried oregano
- 2 tsp. dried basil
- Pinch of red pepper flakes
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 3 cups cooked shredded chicken
- ½ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- Preheat oven to 350 degrees Fahrenheit.
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- In the same pot, heat olive oil. Add garlic and onions and cook until translucent.
- Add tomato sauce, diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 15-20 minutes. Taste and adjust the seasonings if desired.
- Return pasta to the pot and stir to combine. Add chicken and stir.
- Place pasta in a large baking dish, 8x12 or 9x13. Top with both types of shredded cheese.
- Bake for 20-30 minutes until cheese is melted and pasta is heated through.
- Enjoy!
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I LOVE chicken parm, and I LOVE casseroles, so this is an absolute winner!! Plus, these pictures are fantastic and make the whole dish look so appetizing!