Who doesn't love a good Chicken Parmesan Casserole, especially when it's made with fussili pasta? This recipe, courtesy of The Recipe Critic, is sure to delight your taste buds with its cheesy, tomatoey goodness.
Ingredients:
- 1 lb. fusilli pasta
- 2 cups cooked, shredded chicken
- 1 jar (24 oz.) marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 tsp. garlic powder
- Salt and pepper to taste
Begin by preheating your oven to 375°F. Then, cook the pasta according to package instructions until it's al dente. Drain the pasta and add it to a large mixing bowl, along with the cooked, shredded chicken.
Next, pour the jar of marinara sauce over the pasta and chicken, and add in the chopped basil, garlic powder, salt, and pepper. Give everything a good stir to combine.
Transfer the pasta and chicken mixture to a 9x13 inch baking dish, and top it with the shredded mozzarella and grated Parmesan cheese.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the pasta is heated through. Let the casserole cool for a few minutes before serving so that the cheese has a chance to set up a bit.
If you're looking for something a little different, try this Cheesy Grilled Chicken Parmesan Soup with Fusilli Pasta, courtesy of Pinterest.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup fusilli pasta
- 2 cups chicken broth
- 1 can (14.5 oz.) diced tomatoes
- 1 can (10.75 oz.) condensed tomato soup
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 tsp. garlic powder
- Salt and pepper to taste
Begin by grilling the chicken breasts until they're cooked through, then let them cool and shred them into bite-sized pieces. Cook the pasta until it's al dente and set it aside for later.
In a large pot, heat up the chicken broth over medium heat. Stir in the diced tomatoes and condensed tomato soup, and let the soup simmer for about 5 minutes.
Add the shredded chicken, cooked pasta, grated Parmesan cheese, chopped basil, garlic powder, salt, and pepper to the pot, and give everything a good stir to combine. Simmer the soup for another 10-15 minutes, or until it's heated through and the flavors have melded together.
Serve the soup hot with some extra grated Parmesan cheese and a few sprigs of fresh basil on top.
For a classic Italian dish that's sure to satisfy, try this Easy Oven Baked Chicken Parmesan with Fusilli Pasta, also courtesy of HaveRecipes.com
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 lb. fusilli pasta
Begin by preheating your oven to 400°F. Use a meat mallet to pound the chicken breasts so that they're an even thickness throughout. Set aside.
In a shallow bowl, mix together the panko breadcrumbs, flour, grated Parmesan, chopped parsley, garlic powder, salt, and pepper, stirring everything together until it's well combined.
In another shallow bowl, whisk the eggs until they're well beaten.
Dip each chicken breast first into the egg mixture, coating it well, then into the breadcrumb mixture, pressing the crumbs into the chicken with your fingers so that they adhere well.
Place the chicken breasts onto a baking sheet sprayed with cooking spray, and bake them in the preheated oven for 20-25 minutes, or until they're cooked through and golden brown on the outside.
While the chicken is baking, cook the fusilli pasta until it's al dente, then drain it and set it aside.
When the chicken is done, remove the baking sheet from the oven and pour the marinara sauce over the chicken. Sprinkle the shredded mozzarella cheese over the top of the sauce, then return the baking sheet to the oven and bake the chicken for another 5-10 minutes, or until the cheese is melted and bubbly.
Remove the chicken from the oven and let it cool for a few minutes before slicing it into pieces.
To serve, place a scoop of cooked fusilli pasta onto each plate, then top it with a few slices of the chicken. Spoon some of the tomato sauce over the top of the chicken and pasta, then sprinkle some extra chopped parsley and grated Parmesan cheese on top.
Looking for a lighter, healthier version of chicken parmesan? Try this Skinny Chicken Fusilli Alla Vodka with Basil, Spinach, and Parmesan, also courtesy of Pinterest.
Ingredients:
- 1 lb. fusilli pasta
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 2 Tbsp. olive oil
- 1/2 cup vodka
- 5 garlic cloves, minced
- 1 can (28 oz.) crushed tomatoes
- 2 cups baby spinach leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 tsp. red pepper flakes
- Salt and pepper to taste
Begin by cooking the fusilli pasta according to package instructions until it's al dente, then drain it and set it aside for later.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook it until it's no longer pink in the middle, stirring occasionally.
Lower the heat to medium and add the minced garlic to the skillet, cooking it until it's fragrant but not browned.
Stir the vodka into the skillet and let it cook for a few minutes until it's reduced by half. Then, add the crushed tomatoes, chopped basil, and red pepper flakes to the skillet, stirring everything together until it's well combined.
Let the sauce simmer for 10-15 minutes, or until it's thickened slightly and the chicken is cooked through. Stir in the baby spinach and cook it for another few minutes until it's wilted.
Finally, add the cooked fusilli pasta to the skillet, along with the grated Parmesan cheese. Toss everything together until the pasta is coated in the sauce and the cheese has melted.
Serve the pasta hot, garnished with some extra chopped basil and grated Parmesan cheese on top.
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