Rosa Chicken Pasta Bake
Rosa Chicken Pasta Bake - a creamy rosa sauce made with marinara and alfredo, mixed with chicken, and topped with melted mozzarella cheese.
Servings 6 servings
Calories 534kcal
Ingredients
- 1.5 lb boneless, skinless chicken breasts chopped to 1" cubes
- 1 small yellow onion diced
- 3-4 sprigs fresh thyme or 1 tsp dried
- 2 cloves fresh garlic minced
- 1/4 cup chicken stock
- 1 lb rigatoni pasta cooked (or your favorite shape)
- 8 oz fresh mozzarella cheese sliced
- 1 24 oz Bertolli Traditional Marinara Sauce
- 1 15 oz Bertolli Alfredo with Aged Parmesan Sauce
Instructions
- Cook your pasta in salted water while you work on the other steps.
- To a large pot, over medium heat, add olive oil & the chopped chicken. Season with salt and pepper. Cook until no longer pink then remove to a plate.
- To the same pot, add the chopped onion, garlic, and thyme and cook until the onion is soft and translucent. Add in the chicken stock and stir to remove any browned bits from the bottom of the pan.
- Pour in the marinara sauce and alfredo sauce and stir to full combine.
- Add back in the chicken, reduce heat to low, and simmer for 10 minutes.
- Pour the cooked and drained pasta into the sauce and stir to fully coat all the noodles.
- Pour the pasta into a baking dish and top with sliced mozzarella.
- Put under the broiler on low for about 5 minutes until the cheese is melted and starts to brown.
- Enjoy!
Notes
Broiler intensities vary so watch carefully to not burn your cheese.
Pasta will keep in the fridge for 3-4 days, covered.
Nutrition
Serving: 1g | Calories: 534kcal | Carbohydrates: 59g | Protein: 43g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 390mg | Potassium: 644mg | Fiber: 3g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 219mg | Iron: 2mg