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Chicken Parmesan Pasta Bake

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By Betty Crocker Kitchens
Updated Jan 12, 2024
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Loaded with Italian flavors, this baked chicken and no-boil pasta casserole is so simple and so satisfying.

Chicken Parmesan Pasta Bake

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 cup water
  • 1/2 lb uncooked bow-tie (farfalle) pasta
  • 1 package (14 oz) chicken breast tenders, cut in 1-inch pieces
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 cup shredded mozzarella cheese (4 oz)
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1/2 cup Progresso™ Panko Italian style crispy bread crumbs
  • 1/4 cup thinly sliced fresh basil leaves
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
  • Step 
    2
    Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
  • Step 
    3
    Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

Nutrition

460 Calories
13g Total Fat
33g Protein
50g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
880mg
37%
Potassium
210mg
6%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
16%
Sugars
7g
Protein
33g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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