Chicken Parmesan Pasta Bake

Name: Chicken Parmesan Pasta Bake
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil, divided); 1 piece Yellow Onion (1 small onion, chopped fine); 4 pieces Garlic (4 garlic cloves, minced, divided); 12 oz Penne (12 ounces (3¾ cups) penne); 1 can Tomato (1 (28-ounce) can crushed tomatoes); 3 cup Water (3 cups water); 2 tsp Table Salt (2 teaspoons table salt, divided); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); ½ cup Panko (1/2 cup panko bread crumbs); 1 cup Rotisserie Chicken (1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)); 8 oz Mozzarella Cheese (8 ounces whole-milk mozzarella cheese, shredded (2 cups))

Chicken Parmesan Pasta Bake - Main Courses (Japanese)

30 minJapanese

Servings4

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Egg Free

Steps

1Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and three-quarters of garlic and cook until softened, about 4 minutes. Add pasta, tomatoes, water, 1¾ teaspoons salt, and pepper flakes and bring to boil. Reduce heat to medium; cover; and simmer until pasta is tender, about 10 minutes, stirring occasionally.
2Meanwhile, combine panko, remaining 1 tablespoon oil, remaining garlic, and remaining ¼ teaspoon salt in bowl. Microwave until golden brown, 2 to 3 minutes, stirring occasionally; set aside.
3Adjust oven rack to middle position and heat broiler. Stir chicken into pasta and sprinkle mozzarella over top. Broil until mozzarella is melted and spotty brown, about 5 minutes. Sprinkle with reserved panko mixture. Serve.