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, 6 servings):
~12g fat / 38g carbs / 40g protein (estimates will vary slightly by brand!)

Ingredients:

• 2 tbsp panko breadcrumbs

• 1 lb chicken breast, cubed

• 12 oz Brami pasta (penne or similar)

• 1 cup 2% cottage cheese

• 1 egg

• 1 jar no added sugar marinara (like Prego)

• ½ cup reduced-fat parmesan

• 1 cup reduced-fat mozzarella (for mixing)

• 1 cup reduced-fat mozzarella (for topping, thick cut if possible)

• Italian seasoning, garlic powder, salt + pepper

Directions:

1. Preheat oven to 375°F. Spray a 9x13 dish with nonstick spray.

2. Cook pasta according to package directions. Drain and set aside.

3. Make cheese mixture:
   In a large bowl, mix cottage cheese, parmesan, 1 cup reduced-fat mozzarella, egg, and seasonings.

4. Prep chicken:
   Add panko to a bowl. Toss cubed chicken in breadcrumbs for a light coating.
   Air fry at 375°F for ~15 minutes (or cook however you prefer) until fully cooked.

5. Layer casserole:

   • Pasta + ⅓ sauce

   • Half the chicken

   • More sauce

   • Cheese mixture

   • Remaining chicken

   • Final layer of sauce

   • Top with remaining mozzarella

6. Bake:
   Cover with foil and bake 20 minutes.
   Remove foil and bake another 5–10 minutes until cheese is melted + bubbly.