Description
A one-pan meal combining tender chicken breasts, gluten-free pasta (if desired), tangy no-alcohol marinara, and melted mozzarella and Parmesan. Crispy baked layering ensures a golden crust, gooey cheese, and perfectly cooked pasta—all done in 65 minutes with minimal effort.
Ingredients
1 lb (450g) boneless, skinless chicken breasts
8 oz (225g) pasta (gluten-free if needed)
2 cups (480ml) marinara sauce (no alcohol additive)
1 1/2 cups (180g) shredded fresh mozzarella
1 cup (100g) grated Parmesan cheese (not pre-grated)
1 tbsp Italian seasoning
2 large beaten eggs
1 1/4 cups breadcrumbs
Instructions
Preheat oven to 400°F (200°C)
Place chicken breasts between parchment paper and flatten to 1/2-inch thickness
Season chicken with salt and pepper
Dredge each chicken breast in flour (optional), then dip in beaten eggs
Coat chicken evenly with breadcrumbs and Italian seasoning
Layer cooked pasta at the bottom of a 9×13-inch oven-safe skillet
Spread half the marinara over pasta, then place breaded chicken on top
Pour remaining marinara over chicken breasts
Sprinkle mozzarella evenly over the chicken, then top with parmesan and remaining Italian seasoning
Bake for 45 minutes or until internal temperature reaches 165°F
Let rest 5-10 minutes before slicing and serving
Notes
Use gluten-free pasta if avoiding gluten
Letting the dish rest ensures cleaner slices
Top with extra Parmesan and fresh basil before serving
Marinara can be substituted with marinara-style tomato paste mixed with water
Nutrition
- Serving Size: 1 portion
- Calories: 500
- Sugar: 8g
- Sodium: 1250mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg