Chicken Parmesan Baked Pasta

This one pot recipe takes on the flavors of chicken parmesan into a lovely baked pasta dish!

My family is pretty big into chicken parmesan and any recipe that is any variety of chicken parmesan. I knew this would be a quick winner in our household and I was right. I made a few adjustments to the original recipe - it called for whole tomatoes that you blend, but I just used diced tomatoes and skipped dirtying my blender altogether.
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What you need:

• 1 Tbsp. olive oil
• 6 cloves minced garlic
• 1/4 tsp. dried oregano
• 1/8 tsp. crushed red pepper flakes
• 1/4 tsp. salt
• 1 can (28 oz) diced tomatoes
• 2 cups water
• 1 1/2 cups chicken broth, divided
• 12 oz. pasta of choice
• 1 cup shredded Parmesan, divided
• 1/4 tsp. black pepper
• 1 cup shredded mozzarella cheese
• 1 lb. chicken breasts, cooked and cut into bite-size pieces
• 2 Tbsp. fresh basil, chopped

Directions:

1. In a large ovenproof skillet, heat oil with garlic, oregano, red pepper flakes, and salt over medium-high heat. Cook for about 1 minute.
2. Add tomatoes, water, 1 cup chicken broth, and pasta. Stir to combine.
3. Bring to a simmer. Then cover and let simmer until pasta is tender, about 16 to 18 minutes. Stir often to prevent pasta from sticking.
4. Once pasta reaches al dente, remove cover and stir in 3/4 cup Parmesan cheese, pepper, and chicken. Season with salt and pepper.
5. If needed, add up to 1/2 cup more chicken broth to loosen it up.
6. Top with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
7. Place in a preheated 400 degree oven and bake for 5 to 10 minutes or until cheese has melted. 
8. Garnish with fresh basil and serve.

Recipe from Fake Ginger

A recipe that I would love to try because it's so different is this Food Network Kitchen recipe for Crispy Chicken Parm Balls. Although no tomato components in sight, this Three Cheese Chicken Broccoli Alfredo dish is cheesy goodness ready in under 30 minutes!