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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Cook the pasta according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the chopped onion to the same skillet, adding a little more olive oil if needed. Cook until softened, about 3-4 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 1 minute until fragrant.

Pour in the San Marzano tomatoes, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until well combined.

Add the cooked chicken and drained pasta to the sauce in the skillet. Stir gently to ensure everything is evenly coated.

Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from oven and let stand for a few minutes before serving. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Cook the pasta according to package directions until al dente. Drain well and set aside.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the chopped onion to the same skillet, adding a little more olive oil if needed. Cook until softened, about 3-4 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 1 minute until fragrant.

Pour in the San Marzano tomatoes, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until well combined.

Add the cooked chicken and drained pasta to the sauce in the skillet. Stir gently to ensure everything is evenly coated.

Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from oven and let stand for a few minutes before serving. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.
