Vegetarian Chicken Pasta Bake
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz penne pasta
- 1 tsp salt
For the chicken and sauce
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp dried italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- ½ cup heavy cream
- ½ cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
For the topping
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of water to a boil, add 1 tsp salt, and cook the penne for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center. Reserve 1/2 cup of the pasta water, then drain and set aside.
- 2
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until the undersides are golden, then stir and cook for another 2 minutes until the pieces are opaque throughout with no pink at the center and reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
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