• Rotini: We’ve opted for rotini in this recipe, as its corkscrew shape is excellent for catching and holding onto the rich, creamy sauce. However, pasta bakes are very versatile! Feel free to substitute with other short, hearty pasta shapes like ziti, rigatoni, penne, or even medium shells. The key is to boil your chosen pasta for about 2 minutes less than the package directions indicate. Since it will continue cooking in the oven, this ensures it remains perfectly al dente and doesn’t become mushy during the baking process.
• Chicken Cutlets: This recipe truly shines as a brilliant way to use up leftover cooked chicken cutlets from the previous night. The pre-cooked nature saves significant time. If you don’t have leftovers on hand, you can easily prepare Italian chicken cutlets fresh on the same day following our detailed recipe. Alternatively, for an even quicker option, shredded rotisserie chicken or any other cooked, seasoned chicken breast can be used. Simply ensure the chicken is cooked through and cut into bite-sized pieces before adding it to the pasta.
• Sauce: The foundation of any great pasta dish is its sauce. For this recipe, you can choose convenience without sacrificing flavor! Utilize any leftover Authentic Italian Sunday Sauce or Spicy Vodka Sauce you might have in your fridge or freezer. If starting from scratch, a high-quality marinara sauce or even crushed tomatoes with added Italian herbs would work beautifully. The goal is a robust, flavorful tomato base that complements the chicken and cheese.
• Ricotta Cheese: Fresh ricotta cheese is essential for achieving that signature creamy texture and subtle tang in this pasta bake. It mixes seamlessly into the pasta, providing a luxurious mouthfeel. Opt for whole milk ricotta for the richest flavor and creamiest consistency.
• Parmesan and Mozzarella Cheese: A generous blend of freshly grated Parmesan and shredded mozzarella creates the perfect golden-brown, bubbly topping. Parmesan adds a sharp, salty depth, while mozzarella provides that irresistible stretchy, melty quality. For best results, grate your own Parmesan from a block; it tastes significantly better than pre-shredded varieties.
• Aromatics (Garlic, Olive Oil, Basil): These simple ingredients are crucial for building the flavor profile of your sauce. Good quality extra virgin olive oil for sautéing, fresh garlic for its aromatic punch, and a handful of fresh basil leaves stirred in at the end elevate the sauce to authentic Italian standards.

*Please see the recipe card below for more detailed information on all ingredients and exact measurements.

Step 1: Prepare the Chicken and Oven. Begin by preheating your oven to 350℉ (175°C). If you’re using pre-made chicken cutlets, take them out and chop them into bite-sized pieces. I often like to slice a few pieces slightly larger to place decoratively on top of the pasta bake for a more appealing presentation. Ensure all your chicken is uniformly cut to allow for even distribution throughout the pasta.

Step 2: Craft the Flavorful Tomato Sauce. In a large, oven-safe saucepan (if you plan to bake in it directly), heat a couple of tablespoons of olive oil over medium heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant but not browned. Pour in the whole plum tomatoes. Using a wooden spoon or a potato masher, break apart the tomatoes into smaller, chunky pieces. Season generously with salt and a pinch of black pepper. Allow the sauce to simmer for at least 20 minutes, stirring occasionally, to let the flavors meld and deepen. This slow simmer is key to a rich, homemade taste.

Step 3: Cook the Pasta and Combine with Sauce. While your sauce is simmering, bring a large pot of salted water to a rolling boil. Add your chosen pasta (rotini, ziti, etc.) and cook it for precisely 2 minutes less than the recommended cooking time on the package. This crucial step ensures the pasta finishes cooking in the oven without becoming overcooked. Once the pasta is al dente (firm to the bite), drain it thoroughly. When the sauce has finished simmering, stir in the fresh basil leaves. Then, pour the partially cooked pasta directly into the sauce and toss everything together until every strand is beautifully coated.

Step 4: Add Ricotta, Chicken, and Bake to Perfection. Once the pasta and sauce are thoroughly combined, gently fold in the creamy ricotta cheese and the chopped chicken cutlets. Mix well to ensure everything is evenly distributed. Transfer the mixture to your prepared oven-safe saucepan or a Pyrex baking dish. Evenly top the entire dish with a generous layer of shredded mozzarella and freshly grated Parmesan cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown on top.

Many modern saucepans and skillets are indeed oven-safe, making this dish incredibly convenient as you can go directly from stovetop to oven without transferring. To be sure, check the bottom or handle of your saucepan or skillet for a small oven-safe symbol, or look for text indicating it can withstand oven temperatures. Most metal saucepans (cast iron, stainless steel, etc.) are fine, but avoid those with plastic or wooden handles unless explicitly stated as oven-safe up to the required temperature.

While often used interchangeably in casual cooking, there is a technical and geographical distinction between Parmesan and Parmigiana. “Parmigiano-Reggiano” is a protected designation of origin (DOP) cheese that can only be produced in specific provinces in Italy, such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. It adheres to strict production methods and aging requirements, resulting in its distinctive granular texture and complex, nutty flavor. “Parmesan” is a broader term, often used for cheeses outside of Italy that are made in a similar style but do not meet the strict Italian DOP standards. These “Parmesan” cheeses can vary widely in flavor, texture, and quality. For the best flavor in your pasta, always opt for authentic Parmigiano-Reggiano if possible.

This creamy chicken parmesan pasta makes fantastic leftovers! Store any uneaten portions in an airtight container in the refrigerator for 3-4 days. To reheat, you have a few options: For best results, transfer the pasta to an oven-safe dish, cover it loosely with foil, and bake in a preheated oven at 350℉ (175°C) for 20-30 minutes, or until heated through and bubbly. You can also microwave individual servings, covering them with a microwave-safe lid or damp paper towel, heating in 1-2 minute increments until hot. If the pasta seems a bit dry, add a splash of chicken broth or water before reheating.

While this recipe is optimized for cooked chicken cutlets to save time, you can certainly use raw chicken. If starting with raw chicken, we recommend thinly slicing chicken breasts into cutlets, breading, and frying them first according to our crispy Italian chicken cutlets recipe. Ensure they are fully cooked through before chopping and adding them to the pasta mixture. Alternatively, you could cube raw chicken and sauté it in the saucepan before adding the garlic and tomatoes, ensuring it’s cooked before proceeding with the sauce. Keep in mind that breaded cutlets add a fantastic texture and flavor that simple sautéed chicken won’t replicate.

• ▢ 6-8 cooked chicken cutlets, chopped or sliced
• ▢ 1 28 oz can whole plum tomatoes
• ▢ 2 tablespoon olive oil
• ▢ 2 cloves garlic, minced
• ▢ 1 handful basil
• ▢ 1 lb Rotini
• ▢ 1 cup ricotta
• ▢ ½ cup mozzarella
• ▢ ¾ cup parmesan
• ▢ 1 teaspoon salt for taste

• In a large saucepan (preferably oven-safe), heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté gently for 1-2 minutes until it becomes fragrant. Pour in the entire can of whole plum tomatoes, using a wooden spoon or potato masher to break them into smaller, rustic pieces. Season the sauce with 1 teaspoon of salt (or to taste). Allow the sauce to simmer for 20 minutes to develop deep flavors.
• While the sauce simmers, preheat your oven to 350℉ (175°C). Bring a separate large pot of salted water to a boil. Cook the rotini pasta (or your chosen pasta) for 2 minutes less than the package instructions indicate to ensure it’s perfectly al dente for baking. Drain the pasta thoroughly. Once the sauce has simmered, stir in the handful of fresh basil. Then, add the drained pasta directly into the sauce and toss everything together until the pasta is completely coated.
• Once the pasta, sauce, and basil are well combined, gently fold in the 1 cup of ricotta cheese and the chopped chicken cutlets. Mix until all ingredients are evenly distributed throughout the pasta. If your saucepan is not oven-safe, transfer the mixture to a 9×13 inch baking dish now. Evenly top the pasta mixture with the ½ cup of mozzarella and ¾ cup of Parmesan cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
• Carefully remove the creamy chicken parmesan pasta from the oven. Allow it to rest for a few minutes before serving. Garnish with additional fresh basil or parsley if desired. Enjoy!

1. If you plan on making the cutlets the same day, follow our crispy Italian chicken cutlets recipe for the best results!
2. Always be mindful of hot handles. When using an oven-safe saucepan, make it a habit to slide an oven mitt onto the handle as soon as it comes out of the oven to avoid accidental burns.
3. For an extra touch of richness, a splash of heavy cream or a dollop of cream cheese can be added to the sauce along with the ricotta.