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Cheesy chicken pasta bake
An excellent one-dish meal. Chicken breasts are breaded and fried, then combined with pasta, mozzarella, Parmesan and a tomato-based sauce, before being baked to perfection.
Ingredients
Serves: 10
- 450g dry fusilli pasta
- 450g skinless, boneless chicken breasts, cut into bite-size pieces
- 500ml vegetable oil for frying
- 250g plain flour
- 4 eggs, beaten
- 250g Italian seasoned breadcrumbs
- 2 tablespoons garlic granules
- 450g mozzarella cheese, grated and divided
- 40g Parmesan cheese, grated
- 1.35kg tomato pasta sauce
- 125ml dry red wine
- 40g Parmesan cheese, grated
Method
Prep:20min ›
Cook:1hr30min ›
Ready in:1hr50min
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli and return to the boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat oil in a deep fat fryer or large saucepan to 190 degrees C and preheat an oven to 180 C / Gas 4.
- Place the flour, egg and breadcrumbs in 3 separate bowls. Mix the garlic granules into the breadcrumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg and finally coat with the breadcrumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the centre, 3 to 4 minutes. Drain the fried chicken over kitchen towels.
- Combine cooked pasta, fried chicken, 1/2 grated mozzarella cheese and 40g Parmesan cheese in a large bowl. Stir in the pasta sauce. Stir to combine. Spread pasta mixture in a large baking dish and cover with foil.
- Bake in the preheated oven for 30 minutes. Remove the foil and sprinkle with the remaining mozzarella and Parmesan cheese. Return to the oven and continue baking until the cheese has melted, about 30 minutes. Remove from the oven and allow to rest for 5 minutes before serving. Serve hot.
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Reviews & ratings
Average global rating:
(61)
Reviews in English (48)
with a few little tweeks you can lighten this dish up, such as bake your tenders not deep fry saving lots of calories, but as is this was very tasty. - 31 May 2010 (Review from Allrecipes US | Canada)
I didn't want to deep fry the chicken so I browned the chicken in a skillet (no Flour). This turned out great! - 11 Jun 2010 (Review from Allrecipes US | Canada)
ok first things first I made AS IS. I was nervous about the wine but it made for an incredible sauce. All of our kids came back for seconds. Why 4 stars. I think I would have liked it better if I had just put the cheese on top and ONLY baked for thirty mins. It was a little mushy for my taste. I love a recipe that the kids love though will make again, IT MAKES alot!!!! Do not be afraid of the wine lol it was good Update made as written just cooked in oven 30 mins ABSOLUTELY AWESOME! It is now on a weekly rotation. In a time crunch bought frozen tenders cooked and cut up then added to cooked pasta and sauce SO GOOD!!!!!! - 28 Mar 2011 (Review from Allrecipes US | Canada)
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