1 box penne pasta
2 cups shredded chicken (about 3 cutlets)
1 cup ricotta
3 cups shredded mozzarella
3 cups tomato sauce
Heat oven to 350. Cook pasta according to box instructions. Cook chicken cutlets on medium in a small amount of olive oil until cooked to 165 (about 4 minutes on each side). Shred into 2 cups’ worth of chicken and set aside.
In a large, oven-safe dish, add half of pasta, half of chicken, half of ricotta, half of sauce, then half of mozzarella, and repeat with remaining half to create two layers. Bake for 30 minutes.
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