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Chicken Parmesan Pasta Bake

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
115 min
SERVINGS
10 servings
Dinner Italian
Chicken Parmesan Pasta Bake
Ingredients
  • 1 (16 ounce) package uncooked rotini pasta
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 2 cups vegetable oil for frying
  • 2 cups flour
  • 4 eggs, beaten
  • 2 cups Italian seasoned bread crumbs
  • 2 tablespoons garlic powder
  • 1 (16 ounce) package shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 (32 ounce) jars marinara sauce
  • 1/2 cup dry red wine (such as Sangiovese)
Instructions
1
Start by filling a large pot with salted water and placing it on high heat to reach a rolling boil. Once the water has reached boiling point, gently add pasta and return it to a boil. Continue cooking uncovered, stirring occasionally, until the pasta is cooked through but still retains some firmness to the bite, approximately 8 minutes.
2
Transfer the pasta to a colander placed in the sink and drain it thoroughly.
3
Heat oil in a deep-fryer or a large saucepan to 375 degrees F (190 degrees C), and preheat the oven to 350 degrees F (175 degrees C) for optimal results.
4
Create a breading station by arranging three separate bowls in a row. Fill the first bowl with flour, the second with egg, and the third with bread crumbs. Add garlic powder to the bread crumbs for added flavor.
5
Working in batches, coat chicken pieces in flour, then dip them in egg, and finally coat with bread crumbs.
6
Carefully submerge the coated chicken pieces into hot oil in small batches until they turn golden brown and lose their pink color in the center, taking approximately 3 to 4 minutes. Use an instant-read thermometer inserted into the center of the chicken to ensure it reaches a minimum internal temperature of 165 degrees F (74 degrees C).
7
Drain the fried chicken over paper towels to remove excess oil.
8
Combine cooked pasta, fried chicken, half of the mozzarella cheese, and half cup of grated Parmesan cheese in a large bowl. Stir in marinara sauce.
9
Pour red wine into the empty marinara sauce jar, cover it, and shake the jar before discarding its contents into the bowl of pasta. Stir to combine.
10
Transfer the pasta mixture to a large casserole dish and cover it with aluminum foil.
11
Bake in the preheated oven for 30 minutes, then remove the aluminum foil and sprinkle with remaining mozzarella cheese and half cup of Parmesan. Return to the oven and continue baking until the cheese has melted, approximately 30 minutes.
12
Remove from the oven and allow it to rest for 5 minutes before serving. Serve hot.