Chicken Parmesan Pasta Bake
Ingredients
The pasta
-
1
pound
whole grain tubular pasta
The chicken and vegetables
-
3
tablespoons
olive oil
-
1
pound
chicken breast, cubed
-
1
teaspoon
Italian seasoning (optional)
-
1 ½
teaspoons
kosher salt, divided
-
½
teaspoon
ground black pepper, divided
-
4
cups
fresh baby spinach or chopped kale
-
4-5
cloves
garlic, peeled and minced
The sauce
-
4
tablespoons
all-purpose flour
-
3
cups
unsalted chicken or vegetable stock
-
12
ounces
evaporated milk
-
2
cups
shredded Italian cheeses (mozzarella, provolone), divided
-
½
cup
freshly shaved or grated parmesan cheese, divided
The garnish
-
¼
cup
flat-leaf Italian parsley, chopped
Instructions
- Preheat the oven to 375°F.
- Boil salted water and cook the pasta according to package directions, then drain and set aside.
- Heat olive oil in a Dutch oven or large oven-safe pot, add chicken and season with Italian seasoning, salt, and pepper. Cook until the chicken is opaque.
- Add spinach or kale and sauté until wilted, then add garlic and sauté until fragrant.
- Stir in flour, then pour in stock and evaporated milk, bringing to a simmer until thickened.
- Season with remaining salt and pepper, then mix in 1 ½ cups of shredded Italian cheese and ¼ cup of Parmesan until melted.
- Fold in the cooked pasta until combined.
- Top with remaining cheeses and bake for 10-15 minutes until melted and bubbly. Optionally broil for 2-3 minutes until lightly browned.
- Let cool slightly, then serve topped with chopped parsley.
Nutrition Facts (estimated)
Servings
8
Calories
470
Total fat
18g
Total carbohydrates
47g
Total protein
34g
Sodium
499mg
Cholesterol
67mg
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