Baked Pasta Romana with Chicken
Baked Pasta Romana with Chicken is a hearty meal with pan-seared chicken and pasta cooked right into a homemade cheese sauce that is great for family dinners or for taking along to holiday pot-lucks.
Servings: 8
Calories: 720kcal
Ingredients
- 1 pound Barilla Pronto Pasta
- 1 pound thinly sliced cooked chicken breast
- 1 large red bell pepper, seeded and chopped
- 1 cup chopped yellow onion
- 2 ¼ ounces baby spinach
- 2 large cloves garlic, minced
- 2 ½ cups low sodium chicken broth
- 2 cups light cream
- 1 ½ cups shredded fontina cheese
- 1 cup shredded aged Asiago cheese
- ½ cup shredded Parmigiano-Reggiano cheese
- ¼ teaspoon salt and pepper
- ¼ teaspoon pepper
- 1 cup Italian cheese blend, for topping (I used additional fontina, asiago, and Parmigiano)
Instructions
- Preheat the oven to 375 degrees F. In a large pot combine the chicken broth and light cream, heat over medium-low heat until just beginning to steam. Leave the heat on and slowly add handfuls of the shredded cheeses, whisking to combine and waiting until the cheese is melted before adding more. Once all the cheese is melted, stir in the chopped peppers, onions, garlic, salt and pepper. Bring to a simmer.
- Once the sauce is simmering, stir in the spaghetti. Let simmer, stirring, for 5 minutes or until the pasta is just bendable without breaking.
- Transfer the pasta/sauce mixture to an oven-safe casserole dish, top with chicken and spinach, then with additional shredded cheeses. Place in the oven and bake for 15 minutes, or until bubbly.
Notes
Prep time only includes assembling the casserole, if the vegetables are chopped at the time of preparation, add 10 minutes.
Nutrition
Calories: 720kcal | Carbohydrates: 49g | Protein: 44g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 158mg | Sodium: 693mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2205IU | Vitamin C: 23.3mg | Calcium: 465mg | Iron: 2mg