Description
A comforting and easy weeknight dinner featuring tender rotisserie chicken and creamy pasta.
Ingredients
Scale
- 1 rotisserie chicken (shredded)
- 12 oz. pasta (penne or fusilli)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Mix the cheese: In a medium bowl, combine the ricotta cheese, half of the mozzarella, Italian seasoning, garlic powder, salt, and pepper. Mix until well blended.
- Combine ingredients: In a large bowl, combine the shredded rotisserie chicken with the cooked pasta. Pour in the marinara sauce and gently toss until everything is coated.
- Layer it up: Spread half of the chicken and pasta mixture into a 9×13 baking dish. Dollop half of the ricotta cheese mixture on top, spreading it evenly.
- Repeat the layers: Add the remaining pasta and chicken and top with the remaining ricotta mixture. Finish by sprinkling the rest of the mozzarella and all of the Parmesan cheese atop the last layer.
- Bake to perfection: Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish and serve: Remove from the oven and let it cool for a few minutes. Top with fresh basil for a vibrant finish. Serve warm.
Notes
Make-ahead option: You can assemble it a day in advance and refrigerate it. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg