chicken parmesan pasta bake
Think chicken parm + meal prep casserole, and you’ve got this recipe. Great for meal prepped dinners, or feeding a group! Super customizable too – you can use reduced fat cheeses (or less cheese all together) to make this recipe lower in fat or substitute spaghetti squash instead of noodles for a low carb option!
Macros Per Serving: 9g f / 29g c / 37g p, serves 8
Ingredients:
2 tbsp Panko Breadcrumbs
1 lb Chicken Breast
8 oz @Banza penne
1 cup Fat Free Cottage Cheese
1 Egg
1 Jar No Added Sugar Prego
⅓ cup Reduced Fat Parmesan
1 cup Low-Moisture Part-Skim Mozzarella,Thick Cut
¾ cup, Fat Free Shredded Mozzarella
Directions:
Preheat oven to 375*. Spray a 9x13in pan with nonstick cooking spray; set aside.
Cook your pasta (or low carb alternative) by the directions, drain, and also set aside.
Prep your cheese mixture and chicken. You’ll need a couple of large bowls. In one bowl, mix cottage cheese, parmesan cheese, your fat free mozzarella (save the thick cut for topping), egg, & italian seasoning.
In the other bowl, add your panko breadcrumbs. Cube your chicken and dip into the breadcrumbs for a light breading. Cook chicken however you’d like – we sprayed with a little avocado oil and air fried them for 15 minutes at 375*.
Once chicken is cooked, start to layer your pasta in your baking dish. I start by adding the pasta, and then ⅓ of the sauce. Then I add in half of the chicken, more sauce, and the cheese mixture. Finally I top with the remaining chicken, a little more sauce, and then top with the thick cut mozzarella cheese.
Cover your baking dish with foil, and bake for 20 minutes. Remove the foil and bake for another 5 – 10 minutes, or until the cheese on top looks bubbly and melted.
Enjoy!
