Chicken & Pasta Bake
An easy chicken pasta bake made with pantry staples that bakes in one pan, then slices into six freezer-friendly single-serving portions for quick dinners for one.
Servings: 4 meals
Calories: 540kcal
Cost: $10.57 Recipe / $2.65 Per Meal
Ingredients
Freezer Prep
- ¾ pound dried short pasta penne, rotini, or rigatoni work great
- 2 cups marinara sauce
- 1 cups cooked shredded chicken
- 1 teaspoons Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cups shredded mozzarella
- ½ cup shredded Parmesan cheese
Instructions
- Prep for Freezing
- Cook the ¾ pound dried short pastato just under al dente (about 1–2 minutes less than package directions). It will finish cooking when you bake it later. Drain well and let cool slightly.
- Make the sauce mixture: In a large bowl, combine the 2 cups marinara sauce, shredded chicken, Italian seasoning, onion powder, garlic powder, and red pepper flakes. Season with salt and pepper.
- Combine: Add the cooled pasta to the sauce and toss gently until well coated.
- Portion into containers: Divide the pasta mixture evenly among 6 freezer-safe single-serving containers (about 1½ cups per portion). Small foil pans with lids, silicone containers, or oven-safe glass containers all work well.
- Top with cheese: Sprinkle each portion with ⅓ cup mozzarella and a heaping tablespoon of Parmesan.
- Wrap tightly: Cover with lids or wrap securely with foil, then place in freezer bags for extra protection against freezer burn.
- Label and freeze with the date. Freeze for up to 3 months.
Nutrition
Serving: 1meal | Calories: 540kcal | Carbohydrates: 72g | Protein: 32g | Fat: 14g | Sodium: 990mg | Fiber: 5g | Sugar: 7g
