You guys know I love a good pasta recipe. The Italian in me just can’t resist it! Growing up, my mom made a version of this recipe. It was our go-to easy pasta recipe for busy weeknights. All of us were busy with sports and after school extracurricular activities so we thrived off of meals just like this. To make this meal even easier I like to have the chicken and pasta cooked in advance so all of you have to do is pour all ingredients in the baking pan and bake!
Chicken: Boneless, skinless chicken breasts is what I typically use. Cube the chicken into bite sized pieces to make it easy to eat! Ziti pasta: A 1lb. box is what I typically use! If you can’t find ziti pasta, another pasta shape such as Rigatoni or Penne works as well. I always recommend to cook until al dente. Olive oil: Just a little bit will be used to cook the chicken in. Seasonings: Salt, pepper and Italian Seasoning to season the chicken. Red pepper flakes can also be added too if you like some spice! Marinara sauce: I use a 32 oz. jar. I typically open up a second jar for leftovers the next because the noodles soak up all of the sauce, so I recommend buying 2 jars if you like saucy noodles! Cheese: I use a blend of Ricotta Cheese, Mozzarella Cheese and Parmesan Cheese in this recipe. SO good! Basil: Chiffonade the basil by stacking leaves, rolling them tightly, then slice the leaves perpendicular to the roll.
