• Rotini Pasta: We’ve opted for rotini in this recipe because its spiral shape is excellent for catching and holding onto the creamy sauce and bits of chicken and cheese, ensuring every bite is flavorful. However, feel free to use other sturdy, sauce-loving pasta shapes like ziti, rigatoni, penne, or even cavatappi. The most important tip here is to undercook your pasta slightly – boil it for about 2 minutes less than the package directions suggest – as it will continue to cook and absorb flavors during the baking process, preventing it from becoming mushy.
• Chicken Cutlets: This recipe truly shines as a way to use leftover chicken cutlets, making meal prep a breeze. If you don’t have leftovers, you can easily prepare fresh Italian chicken cutlets on the same day following our detailed recipe. For best results, use thinly sliced chicken breasts, breaded and pan-fried until golden and crispy. You can chop or slice them according to your preference for mixing into the pasta or layering on top.
• Tomato Sauce: The quality of your tomato sauce significantly impacts the final taste. If you have some on hand, our rich and flavorful Authentic Italian Sunday Sauce or even a vibrant Spicy Vodka Sauce would be phenomenal choices, adding depth and complexity. Otherwise, a high-quality store-bought marinara sauce can also work wonders in a pinch, saving you even more time. Ensure it’s a brand you love for optimal flavor.
• Ricotta Cheese: This is the secret to the dish’s incredible creaminess and rich texture. Ricotta melts beautifully into the pasta, infusing it with a mild, milky sweetness that balances the savory chicken and tangy tomato. Use whole milk ricotta for the creamiest results.
• Parmesan Cheese: For that signature salty, umami kick. While pre-grated parmesan is convenient, freshly grated Parmigiano-Reggiano offers superior flavor and melts more smoothly.
• Mozzarella Cheese: The ultimate topping for any parmesan-style dish! It creates that irresistible, golden-brown, stretchy cheese layer. Low-moisture, part-skim mozzarella is ideal for melting without making the dish watery.
• Olive Oil, Garlic, and Fresh Basil: These aromatic staples form the flavor base of your sauce. Use good quality extra virgin olive oil for sautéing, and don’t skimp on fresh garlic and basil. Fresh herbs bring a bright, fragrant lift that dried herbs simply can’t replicate.
• Salt: Season to taste. Remember to season your pasta water, your sauce, and then adjust the seasoning of the final dish before baking.

*Please refer to the detailed recipe card below for precise measurements and a comprehensive list of ingredients.

Step 1: Prepare Your Chicken and Oven. Begin by preheating your oven to 350℉ (175°C). While the oven heats, take your cooked chicken cutlets and chop them into bite-sized pieces. I often like to set aside a few larger slices to arrange on top of the pasta bake before it goes into the oven, creating a visually appealing presentation. This also allows for different textures within the dish.

Step 2: Craft the Delicious Tomato Sauce. In a large, oven-safe saucepan (if you plan to bake in it, otherwise use a regular large saucepan), heat two tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it. Pour in the entire can of whole plum tomatoes. Use a sturdy wooden spoon or a potato masher to break apart the tomatoes into smaller, chunky pieces. Season generously with salt to taste. Bring the sauce to a gentle simmer and let it cook for at least 20 minutes. This simmering time is crucial for the flavors to meld and deepen, creating a rich and robust base for your pasta.

Step 3: Cook the Pasta and Combine with Sauce. While your sauce is simmering, bring a large pot of salted water to a rolling boil. Add your chosen pasta (rotini, ziti, rigatoni, etc.) and boil it for exactly 2 minutes less than the package instructions for al dente. This ensures the pasta is slightly undercooked, allowing it to finish cooking in the oven without becoming mushy. Once cooked, strain the pasta thoroughly. After the sauce has simmered for 20 minutes, stir in a handful of fresh basil, allowing its aroma to infuse the sauce. Then, pour the strained pasta directly into the saucepan with the sauce and toss everything together until the pasta is evenly coated.

Step 4: Add Cheeses, Chicken, and Bake to Perfection. Once the pasta and sauce are beautifully combined, gently fold in the creamy ricotta cheese and the chopped chicken cutlets. Mix until they are well distributed throughout the pasta. Now, it’s time for the cheesy topping! Evenly sprinkle the entire mixture with generous amounts of parmesan and mozzarella cheese. If your saucepan is oven-safe, place it directly into the preheated oven. If not, carefully transfer the pasta mixture into a Pyrex baking dish or any other oven-safe casserole dish, then top with the cheeses. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The aroma filling your kitchen will be incredible!

Absolutely, in many cases! To be sure, check the bottom or handle of your saucepan or skillet for an “oven-safe” symbol or designation. Most metal saucepans, especially those without plastic handles or parts, are indeed oven-safe. Using an oven-safe pan makes this dish even more convenient as it reduces the number of dishes you’ll have to wash!

While often used interchangeably, these terms technically refer to different cheeses. Parmigiano-Reggiano is a specific type of hard, granular cheese with a Protected Designation of Origin (PDO) status in Italy. This means it can only be produced in certain provinces (like Parma, Modena, Bologna, etc.) using traditional methods. Parmesan, on the other hand, is a broader term often used for similar hard cheeses made outside of these strict Italian regions. While both are delicious, authentic Parmigiano-Reggiano typically offers a more complex, nuttier flavor profile due to its specific aging and production requirements.

Store any leftover Creamy Chicken Parmesan Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the pasta to an oven-safe dish, cover it with foil (to prevent it from drying out), and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until thoroughly heated through and bubbling. You can also microwave individual portions, though the oven reheating method will help maintain the pasta’s texture and prevent the cheese from becoming rubbery.

Yes, absolutely! To make this dish vegetarian, simply omit the chicken cutlets. You can add more vegetables such as sautéed mushrooms, bell peppers, zucchini, or even eggplant slices to bulk it up. Roasted vegetables would be a fantastic addition, offering extra flavor and texture.

Thinly sliced, breaded, and pan-fried chicken cutlets are ideal for this recipe. The breading adds a lovely texture and helps the chicken absorb the sauce flavors. If you don’t have cutlets, you could also use shredded rotisserie chicken for an even quicker preparation, though you’ll miss the breaded texture.

• ▢ 6-8 cooked chicken cutlets, chopped or sliced
• ▢ 1 28 oz can whole plum tomatoes
• ▢ 2 tablespoon olive oil
• ▢ 2 cloves garlic, minced
• ▢ 1 handful basil
• ▢ 1 lb Rotini
• ▢ 1 cup ricotta
• ▢ ½ cup mozzarella
• ▢ ¾ cup parmesan
• ▢ 1 teaspoon salt for taste

• In a large saucepan, heat olive oil over medium heat. Stir in the minced garlic and saute for 1-2 minutes until fragrant. Add the whole plum tomatoes, breaking them apart with a wooden spoon. Season with salt.
• Preheat the oven to 350℉ (175°C). Simmer the sauce for 20 minutes to allow flavors to deepen. Then, stir in the handful of fresh basil. In the meantime, bring a large pot of salted water to a boil. Boil the pasta for 2 minutes less than the box suggests (al dente) and strain. Pour the cooked pasta into the simmering sauce and combine thoroughly.
• Once the pasta is well combined with the sauce, add the ricotta cheese and chopped chicken cutlets, mixing gently until evenly distributed. Top the entire mixture generously with parmesan and mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
• Remove from the oven, let it rest for a few minutes, and then serve hot!

1. If you plan on making the cutlets the same day, follow our crispy Italian chicken cutlets recipe for the best results!
2. Important Safety Tip: People aren’t used to having a hot saucepan handle when it’s out of the oven. I’ve burnt my hand multiple times like this! I always recommend sliding an oven mitt onto the handle as soon as you remove it from the oven to prevent accidental burns.