This post and its photos may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.
This Easy Chicken Pasta Bake recipe is a super easy and delicious dinner for all the family. Kids, too, love this Rosemary and Thyme Chicken Pasta Bake.
This easy chicken and tomato pasta bake is a great midweek family meal when you want something quick and easy but still tasty and satisfying.
It’s also great when you’re short on time to make dinner as you can prepare it ahead. If you are making it in advance, leave the cheese off until you’re ready to cook it. So why not give this recipe a try and add it to your dinner rotation?
- Marinara sauce
- Dried pasta
- Chicken breast
- Season salt
- Mozzarella cheese
How to Make This Chicken Pasta Bake
Preheat your oven to 375°F (190°C).
Cut chicken breast into strips and sprinkle with season salt. Heat a skillet over medium-high heat and cook chicken until thoroughly cooked. Set aside.
Cook pasta according to package directions, then drain.
In a large bowl, mix together the pasta and marinara sauce. Pour into a large rectangular glass baking dish.
Prep rosemary and thyme by mincing them and mixing them together in a small bowl.
Place the cooked chicken on top of the pasta mixture, evenly covering it.
Sprinkle the minced herbs over the chicken and pasta. Top with shredded mozzarella cheese.
Bake for 35 minutes, until the cheese is golden brown. Remove from oven and let cool for a few minutes before serving.
Garnish with additional fresh herbs, if desired, and serve hot.
Enjoy this delicious Rosemary and Thyme Chicken Pasta Bake as a comforting and satisfying meal for any occasion!
Substitutions and Variations
- To make this dish vegetarian, you can substitute the chicken with tofu or a meat alternative.
- For a gluten-free option, use gluten-free pasta and seasonings that are labeled as such.
- Top the dish with some fresh basil leaves for an extra hit of flavor and freshness.
- If you prefer a spicier dish, add some red pepper flakes to the marinara sauce.
- Add in some diced vegetables like bell peppers, mushrooms, or zucchini.
How to Serve
This Rosemary and Thyme Chicken Pasta Bake is delicious served on its own, but we usually pair it with a side salad or some garlic bread, and desserts like S’mores Brownie Bars or some homemade Rocky Road Ice Cream.
How to Store This Pasta Bake
Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back into the oven until heated through or microwave for a minute or two.
Freeze: You can freeze this dish before or after baking. Just wrap it tightly in foil and place in an airtight container before freezing.
Thaw: Thaw overnight in the refrigerator before reheating in the oven or microwave.
Frequently Asked Questions
Yes, you can substitute fresh rosemary and thyme for the dried herbs. Just make sure to finely chop them before adding them to the dish.
Absolutely! This dish is versatile, so feel free to experiment with different types of cheese like cheddar, parmesan, or even a blend of different cheeses.
Yes, you can assemble the dish and keep it in the refrigerator for up to 24 hours before baking. Just make sure to add the cheese right before putting it in the oven. You may need to increase the baking time if starting with a cold dish.
This Rosemary and Thyme Chicken Pasta Bake is a delicious and easy dinner option that the whole family will love. With simple ingredients and customizable options, it’s a great choice for busy weeknights or meal prep. So why not give this recipe a try and see for yourself how tasty and satisfying it can be?
More Delicious Chicken Dinner Ideas
- Sheet Pan BBQ Chicken with Pineapple
- Cast Iron Skillet Tuscan Chicken Pasta
- Crockpot Honey Garlic Boneless Chicken Thighs
- Chicken and Broccoli Alfredo Bake
Easy Chicken Pasta Bake Recipe
I hope you enjoy your Rosemary and Thyme Chicken Pasta Bake. If so, please leave a star ★★★★★ rating and a comment below!
Rosemary and Thyme Chicken Pasta Bake
- 1 jar marinara sauce
- 1 bag dried pasta
- 2 large chicken breast
- Season salt
- 2 cups of mozzarella cheese
- 1 stem of rosemary
- 1 stem of thyme
- Preheat oven to 375°F.
- Cut chicken breast into strips and sprinkle season salt on both sides.
- Heat a large skillet over medium-high heat and add chicken strips. Cook until they are thoroughly cooked, then set aside.
- While the chicken is cooking, cook pasta according to package directions.
- Drain the pasta and add it to a large bowl. Mix in the marinara sauce and transfer it to a rectangular glass baking dish.
- Mince rosemary and thyme, then mix together.
- Place cooked chicken strips on top of the pasta, covering it completely.
- Sprinkle the minced herbs over the chicken and pasta.
- Top with mozzarella cheese and bake for 35 minutes.
- Once the cheese is golden brown, remove from oven and let it cool for a few minutes.
- Garnish with additional herbs and serve hot.
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
Did you make this recipe? Click stars to rate now! Or leave a comment below.