Rosa Chicken Pasta Bake

4.67 from 15 votes

Rosa Chicken Pasta Bake - a creamy rosa sauce made with marinara and alfredo, mixed with chicken, and topped with melted mozzarella cheese.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Cook your pasta in salted water while you work on the other steps.
1 pound rigatoni pasta
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.
1 Tablespoon olive oil, 1.5 pound boneless, skinless chicken breasts, salt & pepper
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.
1 small yellow onion, 2 cloves fresh garlic, 3-4 sprigs fresh thyme, 1/4 cup chicken stock
Pour in the marinara sauce and alfredo sauce and stir to full combine.
24 ounces marinara sauce, 15 ounces alfredo sauce
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.
8 ounces fresh mozzarella cheese
Put under the broiler on low for about 5 minutes until the cheese is melted and starts to brown.
Enjoy!