Prep 5 mins
Cook 40 mins
Came up with this easy recipe when looking for something just a little bit different. Smells divine while cooking, tasty and comes together quickly. Although I used macaroni noodles, any kind of pasta you like can be used. Enjoy! *Tip - To easily cut up boneless chicken, partially freeze it first and use a sharp smooth (non-serrated) knife.*
- 1 (16 ounce) package macaroni noodles
- 1 cup dry breadcrumbs
- 2 teaspoons italian seasoning
- 1⁄3 cup dry parmesan cheese
- 1 lb boneless skinless chicken breast, cut into bite size pieces
- 1 teaspoon olive oil
- 1 teaspoon butter
- 3 cups marinara sauce, divided
- 1 cup pre-shredded mozzarella cheese, divided
- Cook pasta, drain.
- Preheat oven to 350 degrees.
- Heat butter and olive oil together gently over medium heat.
- While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
- Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
- Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
- Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
- Bake 30 minutes or until heated through and cheese is melted.
This was pretty easy and flavorful. I rolled the chicken cubes in butter before I crumbed them, it helped the coating stick better. I used less pasta (just a preference). I think I would have liked a little extra Parmesan mixed in with the mozzarella to bump up the flavor. Thanks for helping me create a nice dinner.
This turned out very very dry. I ended up adding another whole jar of sauce to serve with it. Also, when cooking the chicken, the coating burned a bit. I guess I should have cooked it at a lower temperature. The recipe didn't specify. The recipe also didn't specify what size pan to use. You definitely need a large lasagna-type pan. I love the idea and would make it again, this time using a whole jar and maybe another half of spaghetti sauce.
I used a lot more sauce (I had some frozen marinara) and thighs instead of breasts and panko instead of breadcrumbs. I also added ricotta mixed with cheese, egg and spinach and assembled it much like a lasagna. I ate it again for lunch today and it's even better! Thanks for the inspiration to make the most of what I had on hand!