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Italian Baked Chicken and Pastina


  • 1 cup pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1/2 cup cubed chicken breast (1-inch cubes)
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish


  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.

Categories: Pasta  Poultry 

Author Credit: Giada De Laurentiis

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