Cheesy Baked Rotini with Chicken
Stop serving dry, mushy pasta casseroles. Master the ultimate cheesy baked rotini with chicken using a foolproof starch-and-moisture balancing technique.
Servings: 4 servings
Calories: 550kcal
Cost: $$
Ingredients
- 1 pound uncooked rotini pasta
- 4 boneless skinless chicken breasts
- 16 ounces marinara sauce
- ½ cup Romano cheese grated
- 2 cups shredded mozzarella cheese
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Season and Roast Chicken
- Preheat your oven to 400°F. In a large bowl, toss the 4 whole chicken breasts with 2 tbsp. of extra virgin olive oil, 1/2 tsp. salt, 1/4 tsp. black pepper, 1/2 tsp. garlic powder, and 1/2 tsp. onion powder until evenly coated.
- Lay the chicken on a baking sheet and roast for 20 minutes until the internal temperature reaches 165°F.
Boil Pasta and Rest Meat
- While the chicken is baking, boil the 1 lb. of rotini in heavily salted water according to the package instructions for al dente.
- Drain thoroughly. When the chicken finishes roasting, let it rest on a cutting board for 5 minutes to allow the juices to redistribute before slicing it into clean strips.
Sauce, Layer, and Bake
- In a large bowl, combine the drained rotini, sliced chicken, and 16 oz. of marinara sauce, mixing well so the pasta spirals are fully saturated. Transfer the mixture into a large baking dish. Top evenly with 1/2 cup of grated Romano and 2 cups of shredded mozzarella.
- Bake at 400°F for 10 minutes, or until the cheese shield completely melts and shows golden-brown spots.
Nutrition
Calories: 550kcal
