This Easy One-Pan Chicken Parmesan Pasta Bake is kinda the perfect dinner. Everything, including the pasta, cooks in one casserole dish, it's a balanced meal, and it's DOWNRIGHT DELICIOUS! First, you get the shell pasta in flavorful, tangy tomato sauce. Then you get the hearty zucchini and chicken topped with creamy and melty cheese. Finally a crunchy breadcrumb topping is the perfect finish and brings in the traditional breaded chicken from Chicken Parmesan. #chickenrecipes #easydinnerideas
Add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the chicken broth. Then stir in the pasta. Finally, mix in 1/2 cup of the parmesan cheese.
Slice the zucchini in long, flat 1/4 inch slices, from stem to stem.
Cut your chicken breast lengthwise from the side to create 2 thin breasts. Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.
Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and 1/4 cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.
While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano. After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top.
Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn't burn!).