Italian Baked Chicken And Pasta Recipe

Name: Italian Baked Chicken And Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Italian pastina (or any small pasta, I used small shells); 2 tablespoons olive oil; 1/2 cup cubed chicken breast; 1/2 cup diced onion; 1 garlic clove, minced; 1 (14 1/2 ounce) can diced tomatoes with juice (I recommend using the ones with Italian seasoning); 1 cup shredded mozzarella cheese; 1/4 cup chopped fresh flat leaf parsley; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1/4 cup breadcrumbs; 1/4 cup grated parmesan cheese; 1 tablespoon butter, plus more; butter, for baking dish

Servings: persons

1 cup Italian pastina (or any small pasta, I used small shells)
2 tablespoons olive oil
1/2 cup cubed chicken breast
1/2 cup diced onion
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes with juice (I recommend using the ones with Italian seasoning)
1 cup shredded mozzarella cheese
1/4 cup chopped fresh flat leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon butter, plus more
butter, for baking dish

1
Preheat oven to 400 degrees F.
2
Bring medium pot of salted water to boil.
3
Add pasta and cook until just tender about 5 minutes. Drain into large bowl.
4
Meanwhile heat olive oil in medium sautee pan over med heat.
5
Add chicken and cook about 3 minutes.
6
Add onions and garlic combine and cook about 5 minutes more or until chicken is done and onions soft.
7
Add chicken to pasta in bowl, stir in canned tomatoes, mozzarella, parsley, salt, and pepper. Stir until combined.
8
Place in buttered 8x8x2 dish.
9
In small bowl combine bread crumbs and Parmesan.
10
Spread over pasta mixture.
11
Dot the top with butter.
12
Bake until golden brown, about 30 minutes.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Italian pastina (or any small pasta, I used small shells), 2 tablespoons olive oil, 1/2 cup cubed chicken breast, 1/2 cup diced onion, and more.

Yes, Italian Baked Chicken And Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Baked Chicken And Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions