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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 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: Italian
Servings: 6
Author: Angela Roberts


  • 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
  • salt
  • pepper


  • 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.
  • Serve immediately.