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No-boil pasta casserole with chicken

Published Sep 9, 2016 By Julia 9 CommentsThis post may contain affiliate links.

Note: This is one of my older recipes and is not low carb. Visit my Recipes page for low carb and keto recipes.

This pasta bake is a weeknight dinner staple in the Savory Tooth household: a garlic and cheesy pasta casserole with chicken that feeds a crowd. This is an easy recipe; only ONE dish required (just the baking dish) and everything is cooked at the same time in the oven. No need to boil the pasta or cook the chicken beforehand!

No-boil pasta casserole with chicken
You read that correctly; you don’t need to cook any of the ingredients in this casserole beforehand! Both the pasta and the chicken can go in raw. There’s no need to grab an extra pot to boil the pasta beforehand. Isn’t that great? I love making this meal for weeknight dinners because it’s easy and fast. All you need to do is assemble and mix all of the ingredients together in the casserole baking dish, bake, and then you are done! The oven does all of the work for you.

No-boil pasta casserole with chicken
Check out that topping! The topping is a mixture of dried herbs (basil and thyme work well here), shredded parmesan cheese, and bread crumbs. It’s been broiled so it’s nicely browned and crispy. ?

No-boil pasta casserole with chicken
This pasta casserole is also very savory and makes your house smell wonderful: roasted chicken and tomatoes, LOTS of garlic (I use 10 cloves in this recipe so you know I don’t mess around ?), and broiled crispy herb and bread crumbs . So comforting. First time I made this dish was after Mr. Savory Tooth and I went on a big outdoor run in below-freezing temperatures, and let’s just say that we devoured this casserole. Every time I make this its delicious aroma wafts everywhere and I’m pretty sure all of my neighbors know when I’m making my pasta casserole!

No-boil pasta casserole with chicken
I mentioned earlier that this is a single-dish/one-dish kind of recipe. Here, a single casserole pan serves as your mixing and prep bowl, your baking pan, and your serving pan. After making this, you’ll hardly have any dishes to wash except for a cutting board and a measuring cup. Easy cleanup!

And the LEFTOVERS. Seeing these pasta casserole leftovers in my fridge always makes me smile because they taste so good after a quick zap in the microwave. This casserole will feed a crowd and so Mr. Savory Tooth and I get to enjoy these leftovers for days afterwards.

No-boil pasta casserole with chicken

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No-boil pasta casserole with chicken
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No-boil pasta casserole with chicken

This pasta bake is a weeknight dinner staple in the Savory Tooth household: a garlic and cheesy pasta casserole with chicken that feeds a crowd.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 471 kcal

Ingredients

  • 6 ounces rotini pasta uncooked
  • 12 ounces raw boneless and skinless chicken breasts cut into 1/2 to 1 inch chunks (if you have cooked chicken, that's fine too)
  • 10 cloves of garlic chopped
  • 28 ounce can diced tomatoes liquid included
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2.5 cups shredded cheese mix of cheddar, Monterey jack, mozzarella, and asiago
  • 2 cups whole milk

For the herb topping:

  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup panko bread crumbs
  • 1/4 cup dried herbs mix of thyme, basil, and parsley

Instructions

  1. Set the oven to 400 F. Spray cooking oil on a 9 x 13 inch casserole pan.
  2. Add and distribute all of the casserole ingredients onto the pan. Stir so that the ingredients are mixed.
  3. Tightly cover the pan with two layers of foil, and place in the oven to bake until the pasta and chicken are cooked, about 50 minutes.
  4. Remove the pan from the oven and turn the oven up to broil. Prepare the herb topping by mixing all of the topping ingredients together.
  5. Remove the foil from the pan. Distribute the herb topping over the casserole. Place the uncovered pan back in the oven and let it broil until the topping is browned and crispy, about 5 minutes.
  6. Let the casserole cool before scooping into it, about 10 minutes.

No-boil pasta casserole with chicken

Filed Under: Vintage Tagged With: chicken breasts, christmas, garlic, penne, rotini, tomatoes

About Julia

ABOUT THE AUTHOR
Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract over 1 million readers every month and have been featured in The Huffington Post, Parade, Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.

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Jacci Jackson

Can you use spegtti noodles broke in half?

Reply
10 months ago
Julia

Yes, that should work as well.

Reply
10 months ago
Amanda

I couldn’t believe how easy this recipe was

Reply
1 year ago
Marianne

Hi! I’m worried about the milk…Is-it necessary? Can I use chicken broth instead? Thanks a lot, and it does look good…:-)

Reply
2 years ago
Julia

Hi Marianne! I don’t think it will work well without milk, unfortunately.

Reply
2 years ago
holly

is it supposed to be 16 ounces?

Reply
2 years ago
Julia

If you mean the pasta, then no, it really is 6 ounces of pasta. You don’t need much! ?

Reply
2 years ago
Chris

Looks and sounds delicious. Thanks for sharing this recipe.

Reply
2 years ago
Julia

Thanks Chris!

Reply
2 years ago

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Photo of JuliaHi, I'm Julia! I create recipes for delicious low carb meals. I also share resources for starting a keto diet.

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savory tooth is a food blog featuring delicious recipes for low carb meals. These recipes are easy to make, healthy, and nutritious -- perfect for a keto diet and lifestyle. Follow along on Instagram, Pinterest, Twitter, and Facebook.

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