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Andre Lewis

Chicken Parmesan Pasta Bake

Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry ziti
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast cut into 1-inch pieces
  • 1/2 tsp fine salt for chicken and sauce, divided
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 3/4 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan
  • 3 tbsp olive oil divided
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 1 tsp dried basil
  • 4 oz mozzarella cheese grated

Method
 

  1. Heat oven to 400°F. Cook ziti with tablespoon salt to 2 minutes short of package time; drain.
  2. Season chicken with 1/4 teaspoon salt and pepper. Lightly flour, dip in egg, and press into panko mixed with Parmesan. Discard coating ingredients touching raw chicken.
  3. Heat 2 tablespoons oil in large skillet over medium. Cook chicken in two batches 3 to 4 minutes per side until golden and at least 165°F, adding remaining oil for second batch. Transfer to clean plate.
  4. Lower heat; stir garlic 30 seconds. Add tomatoes, basil, and remaining salt; simmer 5 minutes. Fold in ziti; transfer to 9-by-13-inch dish.
  5. Top pasta with breaded chicken and mozzarella. Bake uncovered 12 to 15 minutes until cheese melted and center 165°F.
  6. Rest 5 minutes; spoon from underneath to serve sauced pasta with crisp-topped chicken.