Italian Baked Chicken and Pastina

  • prep time15 min
  • total time 55 min
  • serves 4
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

This cheesy pasta and chicken bake is a warm and comforting meal that's easy to throw together for a weeknight dinner.

672 Ratings
Directions for: Italian Baked Chicken and Pastina


1 cup pastina pasta (or any small pasta)

2 Tbsp olive oil

½ cup cubed chicken breast (1-inch cubes)

½ cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

1 (14.5-oz) can diced tomatoes with juice

1 cup shredded mozzarella

¼ cup chopped fresh flat-leaf parsley

¼ tsp kosher salt

¼ tsp freshly ground black pepper

¼ cup breadcrumbs

¼ cup grated Parmesan

1 Tbsp butter, plus more for buttering the baking dish


1. Preheat the oven to 400ºF.

2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

See more: Bake, Casserole, Cheese, Chicken, Herbs, Italian, Main, Pasta, Tomatoes

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