Chicken Parm Pasta Bake (Serves 4)
A rich and comforting pasta dish featuring crispy chicken tenders in a fresh tomato sauce, tossed with perfectly cooked pasta and topped with melty cheese for a hearty, family-friendly dinner.
Ingredients
- 2 cups marinara sauce
- 6 Janes chicken tenders, cooked and diced
- 3 cups cooked bow tie pasta (about 1½ cups dry)
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional)
- 1 tbsp olive oil or butter (to grease the skillet)
Directions
- Preheat oven to 400°F (200°C).
- Cook chicken tenders in the air fryer or oven until golden and crispy. Let cool slightly, then dice.
- Warm marinara sauce in a small saucepan over low heat.
- Cook pasta according to package instructions. Drain and set aside.
- Remove from oven, top evenly with diced chicken and goat cheese. Return to oven for an additional 5–7 minutes, or until the edges are crisp and the cheese is melty.
- Meanwhile, whisk together the mayo, sriracha, and water until smooth to create a Garlic Sriracha Mayo.
- Remove flatbreads from the oven, top with fresh arugula and a generous drizzle of olive oil, Garlic Sriracha Mayo, and a pinch of red pepper flakes. Slice and serve warm.
