thepioneerwoman
Cheesy Chicken Parmesan Pasta Bake
This is one of those meals I could make once a week, and my husband would be thrilled.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jessica Merchant📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 375ºF. Spray a 9x13-inch baking dish with nonstick spray.
2
Prep the water for the pasta and bring it to a boil. Cook the pasta according to the directions, shaving off a minute or two of cook time since it’s going into the oven.
3
While pasta is cooking, make the chicken. Heat a large skillet over medium-high heat and add the oil. In one bowl, stir together 1 cup flour, salt, pepper and garlic powder. In a second bowl, add the eggs. In a third bowl, stir together the bread crumbs and remaining 1/4 cup flour.
Garlic, Minced2 cloves. Garlic Powder1 tspEggs, Lightly Beaten3
4
Season the chicken with some salt and pepper. Dip each piece in the flour to coat, then dip it in the egg and coat. Dip it in the breadcrumbs, pressing to adhere, then place it in the skillet. Cook on both sides until deeply golden, about 3 to ⏱️ 4 minutes per side.
5
Add ¾ of the marinara to the baking dish. Stir in the garlic and basil. When the pasta is finished cooking, stir it into the marinara in the dish. Stir in half of the fontina cheese.
Garlic, Minced2 cloves. Garlic Powder1 tsp
6
Place the chicken on top of the pasta. Add the remaining sauce on top of the chicken and then add the remaining fontina. Sprinkle the Parmesan on top. Bake for ⏱️ 30 minutes, until cheese is golden and bubbly. Let cool slightly and serve.
Nutrition Facts
calories
1457 Calories
fat Content
54 g
fiber Content
10 g
sugar Content
15 g
sodium Content
1837 mg
protein Content
78 g
trans Fat Content
0 g
cholesterol Content
335 mg
carbohydrate Content
152 g
saturated Fat Content
22 g
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