Description
A multi-layered baked pasta dish with roasted chicken, creamy alfredo sauce, and melted mozzarella. Uses herb-roasted chicken in place of meatballs for a lighter Italian-American classic with golden-baked edges and creamy centers.
Ingredients
1.5 lbs boneless, skinless chicken breast
4 cloves garlic, minced
2 cups heavy cream (or 1 3/4 cups half-and-half + 1/4 cup butter)
12 oz rotelle pasta (oven-ready preferred)
2 cups mozzarella (fresh or shredded)
1 1/2 cups parmesan cheese, grated
2 cups marinara sauce (layering base)
1/4 cup butter (optional alternative cream)
1 tsp lemon zest
Salt to taste
Instructions
Preheat oven to 375°F. Line 9×13″ baking dish with parchment paper
Cube chicken, sear in olive oil, then finish baking for 15 minutes until tender
Cool slightly then chop into bite-sized pieces
In saucepan, heat garlic in butter, whisk in cream or half-and-half mixture
Stir in parmesan until thickened and emulsified; season with salt and lemon zest
Chill alfredo sauce for 30 minutes
Begin layering: spread marinara, add pasta sheets, then chicken mixture, mozzarella, and alfredo in 4 layers
Finish with thick alfredo top layer
Bake uncovered for 20 minutes or until golden
Rest for 15 minutes before slicing
Notes
Use stovetop pasta sheets for even cooking
Preheat oven rack to middle position
Cover with foil if browning too quickly
Overloading sauce causes sogginess – use thin layers
Skimping on parchment leads to sticking
- Prep Time: 30
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg