Three Cheese Pasta Chicken Bake with a Killer Ingredient
Easy, three cheese chicken pasta dish with gluten free option. Ricotta, mozzarella, pecorino romano make for a cheesy, Italian comfort dish.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 2 tablespoons olive oil more as needed
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 2 boneless chicken breasts about 1 pound
- 1 can San Marzano tomatoes chopped,
- 1 pound pasta
- 2 cups mozzarella
- 1 cup pecorino romano
- 1 cup ricotta cheese
- 1 handful spinach leaves or more if you prefer
Cut chicken breasts into cubes. You may wish to pound them thinner if they are very thick.
Heat oil in frying pan. Saute, onions until softened. Add garlic for one minute. Do not burn.
Saute chicken, on both sides. You may need to do this in two sessions, so as not to crowd.
Remove chicken and set aside.
Add can of tomatoes to the pan, reserving some of the juice for a different use.
Reduce tomatoes down to an almost thick tomato puree. This will take about twenty minutes.
In the meantime, cook pasta according to directions, minus a few minutes, as pasta will continue to bake in oven.
Once pasta is complete, drain and toss with grated pecorino romano.
Put into a large baking dish, toss with tomatoes, spinach and half of the mozzarella, keeping enough to top the dish.
Spoon ricotta cheese just here and there.
Top with mozzarella.
Bake at 375 degrees F for 20 minutes or until all the cheese is melted on top.