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    You are in: Home / Recipes / Italian Baked Chicken and Pasta Recipe
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    Italian Baked Chicken and Pasta

    Italian Baked Chicken and Pasta. Photo by diner524

    1/2 Photos of Italian Baked Chicken and Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Peyton&KaylansMama's Note:

    Courtesy of Giada DeLaurentiis! I made this today after sitting on the recipe for quite some time. I am sorry I held on to it. It will be in my regular rotation from now on, it was easy, quick and very tasty. I will change a few things though...I will use tomatoes with Italian seasoning and maybe a little more cheese next time! I even think it would be good if you added some ricotta to the mix. There are a lot of possibilities, but it was good as it is written. I doubled the recipe and it was fine. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 10, 2009

      45

      This recipe was quite good. I added a lot more pasta then one cup and added Italian seasoning. The second time I made it I also added artichoke hearts and it tasted great. I also added much more mozzarella the second time around since I love cheese. I really enjoyed the taste of the fresh parsley. Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2009

      55

      This was great. I think you have to really make the sauce your own, then "flavorless and runny" won't be an option. I don't think just dumping canned tomatoes and other ingredients on the dish is the best way (Step 7). Also it's important to really season your chicken, as chicken breasts have almost no taste on their own. I season with with kosher salt and then pepper, and then added some classic dried Italian herbs. DELICIOUS! I will keep this one on hand whenever I'm at a loss as to what to do with chicken breasts. And since I put up lots of jars of my own special sauce, it's a quick go-to. Another added note.....since mozzarella tends not to have much flavor, using an herbed or garlic one will help with flavor. Even try switching out for an equally delicious melty cheese (I'd stay away from cheddar personally.) There's nothing I've ever made of Giada's that hasn't come out perfect. She's the best. Thanks for posting. ADDED NOTE: I'm not sure if this recipe was word-for-word Giada (ie, the way she would do it), but I cooked my chicken til browned and almost cooked through, and my pasta to slightly before al dente, because they're both going to continue to cook in a 400 degree oven for 30 additional minutes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2008

      55

      I have made this a few times now after borrowing Giada's cookbook from the library. It is indeed excellent. I have made it using Giada's Marinara Sauce in place of the diced tomatoes and it was great. I also have made it without the chicken because I forgot to put it in once and that was still good. So, you can change this up pretty easily and still have a great dinner. Thx for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for Italian Baked Chicken and Pasta

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 251.0
     
    Calories from Fat 163
    65%
    Total Fat 18.2 g
    28%
    Saturated Fat 7.6 g
    38%
    Cholesterol 35.2 mg
    11%
    Sodium 605.0 mg
    25%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.1 g
    16%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    Italian pastina

    chicken breasts

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