Baked Chicken With Pasta Sauce Recipe: One-Dish Italian Comfort

This one-dish wonder brings Italian comfort to your table with minimal effort. Tender chicken bakes alongside rich pasta sauce, creating a meal that feels special yet simple.

No complicated techniques here—just layer the ingredients and let the oven do the work. The result is juicy chicken and a flavorful sauce that soaks into every bite.

Ingredients for Baked Chicken with Pasta Sauce

Pantry staples plus fresh chicken create Italian comfort in one dish with minimal prep.

The chicken quality matters here. Boneless, skinless breasts from a trusted butcher or Whole Foods ensure tenderness. Pounding them to even thickness prevents dry spots. For the pasta sauce, Rao’s or Victoria brands deliver depth without added sugars. The penne should be high-quality durum wheat—look for bronze-cut for better sauce adherence.

Swapping chicken thighs for breasts? Increase baking time by 10 minutes and use skin-on for extra moisture. No pasta sauce? Crushed San Marzano tomatoes with garlic and herbs work beautifully. The mozzarella can be swapped for provolone (shred it yourself for better melt). Fresh herbs? Oregano or thyme can replace basil in a pinch.

Leftovers keep 4-5 days refrigerated in airtight containers. The dish freezes well for 3 months—thaw overnight before reheating. Pro tip: add a splash of broth when reheating to revive the sauce’s richness.

Step-by-Step Instructions for Baked Chicken With Pasta Sauce

This one-dish method delivers tender chicken and perfectly cooked pasta with minimal effort.

Step 1: Prepare the Chicken and Sauce Base

Preheat your oven to 375°F. While it heats, pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures uniform cooking and prevents dry spots.

Season both sides of the chicken with 1 tsp kosher salt and ½ tsp black pepper. In a large skillet, heat 2 tbsp olive oil over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown. Remove and set aside.

In the same skillet, sauté 1 whole onion (finely diced) and 3 cloves garlic cloves (minced) for 2-3 minutes until softened. Stir in 1 tbsp dried Italian seasoning and ½ tsp red pepper flakes, then add 3 cups pasta sauce and ½ cup chicken broth. Simmer for 5 minutes.

Step 2: Combine Pasta and Chicken

Spread the 8 oz penne pasta evenly in a greased 9×13-inch baking dish. Pour the prepared sauce over the pasta, stirring to coat every piece. The sauce should be thick enough to cling to the pasta without pooling at the bottom.

Arrange the seared chicken breasts on top of the pasta and sauce. Press them lightly into the mixture to ensure they’re partially submerged. This step guarantees the chicken stays moist as it finishes cooking in the oven.

Step 3: Add Cheeses and Bake

Sprinkle 1.5 cups mozzarella cheese evenly over the chicken and pasta, then top with ½ cup Parmesan cheese. The combination of these cheeses creates a bubbly, golden crust that’s rich in flavor.

Cover the dish tightly with foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and lightly browned and the chicken reaches an internal temperature of 165°F.

Step 4: Rest and Garnish

Remove the dish from the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly and the flavors to meld together. The pasta will absorb any remaining liquid, ensuring a perfect texture.

Garnish with ¼ cup fresh basil leaves (chopped) before serving. The fresh basil adds a bright, aromatic finish that complements the rich, savory flavors of the dish. Serve warm, directly from the baking dish for a comforting, family-style meal.

Dietary Considerations for This Dish

Gluten-Free Option

Swap regular penne for gluten-free pasta like Barilla or Jovial brands. Cook it separately for 2 minutes less than package instructions before adding to the dish. This prevents mushiness during baking.

Dairy-Free Adaptation

Use dairy-free mozzarella from Miyoko’s or Violife and replace Parmesan with nutritional yeast. The cheese melt won’t be identical, but the flavors still shine. 💛

Lower-Carb Version

Replace penne with zucchini noodles or spaghetti squash. Layer them raw in the baking dish—they’ll soften perfectly during baking. Reduce broth to ¼ cup to avoid a watery result.

Lower-Sodium Choice

Opt for low-sodium pasta sauce like Rao’s Sensitive Formula and use low-sodium chicken broth. Skip added salt and boost flavor with extra herbs and garlic instead.

Protein Variations

For variety, use chicken thighs instead of breasts—they stay juicier. Or try turkey cutlets for a leaner option. Both work with the same cooking time and temperature.

Vegetarian Twist

Skip the chicken and add 1 lb sliced portobello mushrooms or chickpeas. Sauté them first to remove excess moisture. The dish remains hearty and satisfying. ✨

Frequently Asked Questions