Easy One-Pan Chicken Parmesan Pasta Bake Step-by-step instructions

Before you start

Before beginning, ensure that the oven is fully preheated to the correct temperature. Prepare the chicken by cutting it into bite-size pieces on a clean cutting board, and remember to wash your hands and sanitize the area immediately after handling raw meat to prevent cross-contamination.

Ensure all ingredients, including the marinara sauce, broth, and cheeses, are measured and ready for assembly to make the process as smooth as possible. Having a clear workspace will make the assembly stage much faster.

Instructions

Assembly Phase

1. 1Assemble the base
   Preheat the oven to 375°F (190°C). In a large ceramic baking dish, spread the dry penne evenly across the bottom. Add the bite-size chicken breast pieces on top of the pasta, distributing them so they are mostly covered by the noodles and sauce later.
   Look for The chicken pieces should be uniform in size to ensure they cook at the same rate as the pasta.
   Tip Ensure the chicken pieces are cut into bite-sized chunks for even cooking throughout the dish.

The baking dish is filled with the dry pasta and raw chicken. Everything is arranged in an even layer to ensure consistent heat penetration throughout the dish once it enters the oven. The chicken is distributed evenly to avoid clumping, which ensures that every portion served contains a good balance of protein and pasta. This is the foundation for the entire meal.

Sauce and Cheese Application

2. 2Add sauce and cheese
   In a pitcher, whisk together the marinara sauce and chicken broth until combined, then pour the mixture over the chicken and pasta. Scatter the shredded mozzarella and grated parmesan cheese generously over the top of the entire dish to create a thick, cheesy layer.
   Look for The sauce should be thin enough to pour but thick enough to coat the pasta completely while baking.
   Tip Cover the dish with foil if the cheese begins to brown too quickly before the pasta is tender.

The marinara and broth mixture is poured over the base, ensuring that every piece of pasta is slightly moistened. The shredded mozzarella and grated parmesan are scattered over the top in an even, thick layer.

The dish is now ready for the oven, and the cheese should completely cover the contents to create a protective, flavorful barrier that will melt into a golden, gooey topping.

Baking and Serving

3. 3Bake and serve
   Place the baking dish into the preheated oven and bake until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let the dish rest for at least 5 minutes before serving to allow the sauce to thicken and the cheese to set slightly.
   Look for The cheese should be melted and bubbly with golden brown spots on the surface.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the chicken with a meat thermometer to ensure it reaches the safe internal temperature.

The dish emerges from the oven with a bubbling, golden-brown crust. The aroma of roasted tomatoes and melted cheese fills the kitchen. The pasta is perfectly tender, and the chicken is juicy and fully cooked. After a brief resting period, the dish is ready to be scooped onto plates, featuring a beautiful cheese stretch and a consistent, rich texture throughout the entire serving.

Common mistakes

A common mistake is cutting the chicken pieces too large, which can lead to uneven cooking compared to the pasta. Always maintain uniform, bite-size pieces for the best results.

Another error is failing to use enough liquid; ensure the marinara and broth cover the pasta adequately, or the pasta may remain crunchy. Finally, do not skip the resting time, as this is crucial for the sauce to thicken and the dish to become easier to serve without falling apart.

How to tell it’s done

To determine if the dish is done, use a food thermometer to check the internal temperature of the largest piece of chicken; it must reach 165°F (74°C). The pasta should be tender but still hold its shape, and the sauce should have thickened around the noodles.

The cheese on top should be melted, bubbling, and show golden brown spots. Let the dish rest for at least 5 minutes before serving so the sauce can settle and the flavors meld together perfectly.

• Poultry: 165°F (74°C) in the thickest part