Cooking with Jazz! Chicken Pasta Bake with Vodka Sauce

Cooking with Jazz! Chicken Pasta Bake with Vodka Sauce

One-pan meals are probably my favorite recipes because it means easy cleanup, which is great news for anyone without a dishwasher (aka all my roommates and myself). This chicken pasta bake is a simple recipe with a ton of flavor. It also has my all-time favorite pasta sauce. You read the title right when I said vodka sauce. Don’t knock it till you try it!

2 jars of Bertolli Vodka Sauce
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 package of ziti pasta (or any desired noodle shape)
1 orange or yellow bell pepper, sliced thinly
1 ½ cups of mozzarella shredded cheese
Olive oil
Salt and Pepper to taste

Preheat oven to 375 degrees F. Cook pasta al dente in a large stockpot of well-salted boiling water according to package directions. While the pasta is cooking, heat up oil and cook chicken breasts in a skillet with personal desired seasonings for roughly 10 minutes on medium heat. Once chicken is done cooking, remove from skillet and let it rest on a cutting board (around the same time, the pasta should be done cooking, drain). Add sliced bell pepper to skillet, add more oil and seasoning if desired. While the peppers are cooking down reduce to medium low heat, then shred chicken on cutting board. Add shredded chicken and cooked noodles to the skillet. Add one jar of sauce to the mixture and 1 cup of shredded mozzarella cheese to the pan. Stir all ingredients together in the skillet. Once the pasta and chicken are fully coated with sauce, add about half of the second jar of Vodka sauce to the skillet. Top with the remaining ½ cup of shredded mozzarella. Remove from heat, cover with tin foil and bake in oven for 5-7 minutes, or until cheese is melted enough. Let cool for 2-3 minutes and enjoy!

*Can interchange flavor of sauce and noodle shape*

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