Red and White Baked Pasta With Chicken

This recipe is based on one I found in Laura Powell’s Real Mom Kitchen cookbook. The original recipe is easy to throw together, but me and my husband have since expanded on it to suit our tastes.

Red and White Baked Pasta With Chicken is large enough to serve a whole family, and when it’s just me and my husband, we have leftovers for days. The leftovers are heavenly, too, so we don’t mind having it for lunch.

Ingredients

  • 4 Cups Penne Pasta
  • 1 (15 oz.) Jar Alfredo Sauce
  • 1 (24 oz.) Jar Marinara Sauce
  • 2 Cups Shredded Mozerella Cheese
  • 2 Cup Shredded Parmesan Cheese
  • 1 Can Sliced Olives (optional)
  • 2 Large Cooked Cubed Chicken Breasts (optional, and you can use more if needed)

Step by Step Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook and drain penne pasta. Instructions vary depending on the type of pasta you choose. Typically, I cook penna pasta by bringing water to a boil, adding the pasta, cooking it uncovered for 5-10 minutes while stirring occasionally, and then draining the pasta when the noodles are done. For this recipe, it’s best not to overcook the noodles, as they cook a little while in the casserole dish.
  3. Combine drained pasta with Alfredo sauce, marinara sauce, mozzarella cheese, chicken, and olives. Stir well and then pour into 9″x13″ baking dish.
  4. Bake uncovered for 25 to 30 minutes until bubbly.
  5. Sprinkle with Parmesan and bake for another 5 minutes.

Yield: 15 servings

Nutritional Information

This nutrition information is for one serving (approximately one square). I calculated this using the MyFitnessPal App. This isn’t precise because it varies depending on which brands you use and how much chicken you add to the meal.

  • Total Calories: 265
  • Total Fat: 11.5 g
  • Saturated Fat: 4.7 g
  • Polyunsaturated Fat: .1 g
  • Monounsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Cholesterol: 40. mg
  • Sodium: 559.7 mg
  • Potassium: 9.9 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 2.1 g
  • Sugars: 4.9 g
  • Protein: 11.7 g
  • Vitamin A: 8.9%
  • Vitamin C: 0.7%
  • Calcium: 10.9%
  • Iron: 7.4%

Look at Us Cook!

First, Red and White Baked Pasta with Chicken takes a little extra preparation. We typically use frozen Tenderbird chicken breasts, so we have to cook those for about 45 minutes at 375 degrees Fahrenheit.

You don’t have to follow us though; it’s probably fine if you use pre-cooked chicken from your deli, just so long as it doesn’t go into your recipe completely raw. The chicken cooks a little while in the casserole, but it’s not enough to get the job done. That’s why we cook the chicken before cooking the rest of the dinner.

Here’s what the chicken looks like as it comes out of the oven! Mmmm, it looks good already.

cooked chicken

A little before the chicken comes out of the oven, I start cooking the pasta – that way everything gets done at about the same time.

cooking pasta

All drained and ready to mix!

drained pasta

Also, while the noodles and the chicken are cooking, I put the sauces, cheese, and olives in a large bowl. I think the toughest thing about this recipe is all the multi-tasking. If you had to wait for each part of the recipe to get done before moving onto the next bit, it would take forever. If you make use of the time when the noodles and the chicken are being cooked, then you can have everything done in a flash.

sauces

And here’s everything all mixed together – this bowl is awfully full! Usually my husband dumps it in the casserole dish for me since it’s heavy and I have limited upper arm strength.

everything in the bowl

Into the oven it goes!

in the casserole dish

Just needs a little Parmesan now.

Oooooh and here it is all finished and cooked and tasty.

finished pasta

This recipe may take a little longer than some of my other dinner recipes, but it’s definitely worth the wait. The chicken and the sauce are melt-in-your mouth perfect.

Written By JenniBee

 

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