As summer fades and the hustle of fall sets in, weeknights become a whirlwind of activities. Between school runs, after-school clubs, and work commitments, finding time to prepare a satisfying dinner can be a real challenge. If anyone understands the need for quick, easy, and delicious meals, it’s Ree Drummond, The Pioneer Woman. Juggling her busy life filming her show, developing cookware, running a magazine, and family life on the ranch, Ree knows the importance of a reliable, stress-free dinner solution.
Casseroles: Ree Drummond’s Secret Weapon for Easy Weeknights
Ree Drummond is a self-proclaimed casserole enthusiast, and for good reason. Casseroles offer a comforting, vintage feel, reminiscent of grandmother’s cooking, while being incredibly practical for today’s busy lifestyles. The beauty of a casserole lies in its make-ahead convenience. You can assemble it earlier in the day, and simply bake it when dinnertime approaches, minimizing stress during those hectic evenings.
Drummond particularly loves transforming classic recipes into casserole form. Chicken Parmesan, a beloved Italian-American dish, gets the casserole treatment in her repertoire, alongside other favorites like chicken bacon ranch casserole. For Ree, the hallmark of a great casserole is its cheesy indulgence. A spoonful that pulls strings of melted cheese is a sure winner in her book.
Inspired by Ree Drummond’s love for easy and cheesy comfort food, we’re sharing The Pioneer Woman’s Chicken Parmesan Pasta Bake recipe. This dish is destined to become a staple in your fall and winter dinner rotation, or anytime you crave a comforting and effortless meal.
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Pioneer Woman Chicken Parmesan Pasta Bake Recipe
Recipe by: Sara Haas
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 6
Ingredients
- 1 pound ziti or penne pasta
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 1 1/4 pounds chicken breast tenders or breasts, cut into bite-size pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara or pasta sauce
- 1/2 cup prepared pesto, divided
- 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
- 1 cup plain panko breadcrumbs
- 1/4 cup shredded Parmesan cheese
- 1/4 cup fresh basil, for garnish
Directions
- Begin by preheating your oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish with nonstick cooking spray to prevent sticking.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ziti or penne pasta and cook according to package directions until al dente. Drain the pasta and set aside.
- Prepare the chicken: While the pasta cooks, heat 1 tablespoon of butter and olive oil in a large, deep skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the bite-sized chicken pieces. Season generously with salt and black pepper. Cook, stirring occasionally, until the chicken is just cooked through, about 4 to 5 minutes. Add the minced garlic to the skillet and cook until fragrant, about 1 minute more.
- Assemble the casserole: Stir in the marinara sauce into the skillet with the chicken and garlic. Add the cooked and drained pasta to the sauce and chicken mixture, and stir to combine everything evenly. Pour half of the pasta mixture into the prepared baking dish. Scatter the mozzarella cubes over the pasta layer, and then spoon half of the pesto evenly over the mozzarella. Cover with the remaining pasta mixture and top with the remaining pesto and sliced mozzarella.
- Make the breadcrumb topping: Melt the remaining tablespoon of butter. In a separate small bowl, combine the panko breadcrumbs and shredded Parmesan cheese. Pour the melted butter over the breadcrumb mixture and stir to combine, ensuring the breadcrumbs are evenly moistened. Distribute the breadcrumb topping evenly over the top of the casserole, covering the mozzarella cheese.
- Bake the casserole: Place the baking dish in the preheated oven and bake, uncovered, for 20 to 25 minutes, or until the cheese is melted, bubbly, and the breadcrumbs are golden brown and crispy.
- Finish and serve: Remove the Chicken Parmesan Pasta Bake from the oven and let it cool for about 10 minutes before serving. Garnish with fresh basil leaves just before serving for a touch of freshness and color. Enjoy this comforting Pioneer Woman inspired casserole!
