Description
A creamy, cozy weeknight dish combining tender chicken, saucy pasta, and melted cheese. Perfect for family dinners or meal prep with minimal effort and maximum comfort.
Ingredients
12 ounces penne pasta, rigatoni, or fusilli
2 cups cooked chicken breast or thighs, diced or shredded
1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 cups marinara or tomato pasta sauce
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt (plus more for pasta water)
1/4 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese (divided)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat oven to 375°F and grease a 9×13-inch baking dish
Boil pasta in salted water for 2 minutes less than package instructions
Sauté diced onion in a skillet with olive oil until translucent (3-4 minutes)
Add garlic, Italian seasoning, smoked paprika, salt, and pepper, cooking 1 minute
Stir in marinara sauce, chicken broth, and heavy cream until combined
Add cooked chicken and half the mozzarella and Parmesan; mix well
Pour pasta into the mixture and combine in the pan (add remaining cheeses on top)
Bake for 20-25 minutes until bubbly and golden
Sprinkle with parsley after baking and let rest 5-10 minutes before serving
Notes
Use halal-cooked chicken and substitute with milk if heavy cream is unavailable
Leftovers can be stored in an airtight container for up to 3-4 days
Add cooked vegetables like spinach or mushrooms for extra flavor and nutrition
Use ziti or farfalle as alternative pasta shapes
Fresh basil works well if parsley isn’t preferred
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of the dish)
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg