Bruschetta Chicken Bake With Pasta

bruschetta chicken casserole in a white braiser dish with balsamic reduction drizzled on top and chopped basil.

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Bruschetta Chicken Bake With Pasta

My comforting bruschetta chicken bake is an elevated casserole you can throw together quickly, and even better, it makes fantastic leftovers. With tender chicken breast, perfectly cooked rotini, lots of cheese, and a flavorful, homemade creamy tomato sauce, this one-pot chicken bruschetta casserole will be a crowd-pleaser.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken and bacon casserole, chicken bacon casserole, chicken bacon ranch bake, chicken bacon ranch pasta

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 cups dry rotini noodles
1 lb boneless skinless chicken breasts {cubed, cut into ~1-inch pieces}
3/4 tsp kosher salt
1/2 tsp ground black pepper
3/4 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
2 tbsp olive oil
1/4 cup salted butter
4 cloves garlic, finely minced
14 oz crushed tomatoes {1 can}
1 tsp sea salt
1 cup chicken stock
1/2 cup heavy cream
1 1/2 cup fresh mozzarella {sliced or shredded}
1 1/3 cup shredded parmesan, divided
balsamic glaze {optional}

Instructions

Preheat oven to 350˚F.
In a large saucepan bring 3 quarts of salted water to a boil.
Add rotini and cook until al dente, ~7 minutes. Drain pasta, reserving about 1/4 cup of pasta water in the pot. Set aside. Make the rest while the pasta cooks.
2 cups dry rotini noodles
Sprinkle salt, pepper, oregano, basil, and parsley over the cubed chicken.
1 lb boneless skinless chicken breasts, 3/4 tsp kosher salt, 1/2 tsp ground black pepper, 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.5 tsp dried parsley
In a deep oven-safe skillet, heat olive oil over medium heat.
2 tbsp olive oil
Add the chicken and cook it until it is just cooked through (~5-6 minutes). Do not overcook.
Transfer the chicken to a plate. Drain any juices from the pan, but do not scrape the browned bits from the pan.
Over medium-low heat, melt the butter in the skillet and stir in the minced garlic, stewed tomatoes, oregano, basil, parsley, and salt. Cook until the garlic is cooked through, ~2-3 minutes.
0.25 tsp dried oregano, 0.5 tsp dried basil, 0.5 tsp dried parsley, 1/4 cup salted butter, 4 cloves garlic, finely minced, 14 oz crushed tomatoes, 1 tsp sea salt

Scrape the bottom of the skillet to release any of the browned bits and stir them into the mixture. They're packed with flavor and are called "fond". Fun fact, nerds!

Slowly whisk in chicken stock and heavy cream, then increase the temp to medium-high and bring to a low boil for 2-3 minutes, whisking constantly.
1 cup chicken stock, 1/2 cup heavy cream
Remove from the heat and add in 1 cup of the shredded parmesan, and stir until it has been incorporated into the sauce
1 cup shredded Parmesan, divided
Add in the cooked pasta and chicken and stir to combine.
Top with the remaining 1/3 cup of shredded parmesan and the slices of fresh mozzarella.
1 1/2 cup fresh mozzarella, 0.33 cup shredded Parmesan, divided
Bake, uncovered, at 350˚F for 15-20 minutes or until the cheese is melty and lightly browned.
{optional} drizzle the top with a bit of balsamic glaze prior to serving.
balsamic glaze

Nutrition