Gratinated pasta with chicken
Baked Pasta with Chicken I prepared this baked pasta while visiting my son, where the electric oven bakes very well and evenly. For this recipe, I chose spinach pasta, specifically foglie d’olivo agli spinaci, which are pasta shaped like olive leaves. You can also use other types of pasta, but the more unique ones give the dish a lovely appearance. The pasta is combined with chicken, tomato sauce, and bell peppers, then topped with smoked cheese, ham, telemea, and cherry tomatoes. Quick Info Total time: not specified exactly; depends on the cooking time indicated on the pasta package Preparation time: not specified in the original recipe Cooking time: 20 minutes for baking, plus the time to boil the pasta and prepare the sauce Servings: approximately 6-8, depending on portion size Difficulty: medium Recipe type: baked pasta, suitable for lunch or family meals Ingredients 500 g spinach pasta 600 g boneless chicken breast 200 g ham 150 g raw-dry bacon 200 g sliced smoked cheese 200 g telemea 6 garlic cloves 2 green garlic stalks 50 ml oregano oil 50 g butter 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon white pepper 2 tablespoons pepper paste 4 tablespoons tomato paste 200 g cherry tomatoes 2 tablespoons balsamic vinegar from Modena 2 tablespoons breadcrumbs salt The ingredient list includes raw-dry bacon and green garlic, but the original recipe steps do not specify exactly when to use them. To keep the recipe true, they are mentioned separately without adding a new step for them. In the dish description, the "cheese" used for baking is the sliced smoked cheese from the ingredient list. Preparation Method 1. Cook the pasta Place the pasta in a pot of well-salted water and cook according to the package instructions. Once done, drain them. It is not mentioned to rinse them, so just let them drain well. 2. Prepare the chicken and sauce Melt the butter along with the oil. Add the sliced garlic and let it infuse its flavor without burning. Cut the chicken breast into narrow strips and add it to the pan. Season with salt, white pepper, dried oregano, and dried basil. Stir and cook until the meat is cooked through. When the chicken is ready, add the pepper paste and tomato paste. Mix to distribute evenly, then pour in a cup of water. This will form the sauce for the pasta. If it seems too thick, you can dilute it with a bit more water. The sauce should be fluid enough to combine with the pasta and prevent the dish from being dry after baking. 3. Prepare the cherry tomatoes Wash the cherry tomatoes and make a small incision at the top of each. Toss them with a bit of salt, oil, and balsamic vinegar from Modena. The tomatoes will be used at the end, both for flavor and for garnishing the dish. 4. Prepare the baking dish Grease a large baking dish with butter and sprinkle breadcrumbs on the bottom and, if needed, on the sides. The breadcrumbs help form a lightly browned base and prevent the pasta from sticking too much to the dish. 5. Layer the pasta Place a layer of cooked pasta in the dish. On top, add a layer of chicken sauce. Continue alternating pasta and sauce until all the ingredients are used. The layers do not need to be perfectly uniform, but it’s good for the sauce to be well distributed, so the pasta has enough moisture during baking. 6. Add the topping Arrange the slices of smoked cheese and ham on top. Garnish with the prepared cherry tomatoes and sprinkle with telemea. 7. Bake Place the dish in the oven and let the pasta bake for about 20 minutes, until it is gratinated and lightly browned on top. Why I make this recipe often It’s a practical recipe when I want to serve a hearty dish made in one pan. The pasta, chicken, and sauce are prepared separately, then everything is assembled and finished in the oven. It can be served immediately, but it’s also good after sitting for a while, as the layers are easier to portion. I also like it because it allows for different pasta options. This time I used spinach pasta, but what’s important is that it’s cooked beforehand and has a sufficiently fluid sauce. Tips and Variations Tips Follow the cooking time indicated on the pasta package. If you overcook them before placing them in the dish, they can become too soft during baking. Cut the chicken breast into narrow strips to ensure the pieces cook evenly and combine easily with the sauce. Do not let the garlic brown too much in the butter and oil. Burnt garlic can give a bitter taste to the entire sauce. If the sauce is too thick before assembling, add a bit of water. The recipe already calls for a cup of water, and any additional amount depends on the desired consistency. Use salt carefully, as the ham, smoked cheese, and telemea are already salty. Substitutions Spinach pasta can be replaced with other types of pasta if you cannot find foglie d’olivo agli spinaci. It’s important to cook them beforehand, according to the package instructions. If you do not have sliced smoked cheese, you can use regular cheese, but the final flavor will lack the smoky note. Oregano oil can be replaced with regular oil, but the oregano should remain in the composition, as it is part of the seasoning for the chicken and the dish. Variations For a different presentation, you can arrange more cherry tomatoes on top, keeping the same combination of salt, oil, and balsamic vinegar. The recipe also allows for the use of other pasta shapes, especially if they have a surface suitable for retaining the sauce. There’s no need to change the amount of sauce just because the pasta shape is different, but it should remain sufficiently fluid. Serving Ideas Baked pasta with chicken is served hot, straight from the dish after being removed from the oven. It can be portioned with a spatula and served as a main course. The cherry tomatoes add a slight tanginess that balances the sauce, cheeses, and meat. Frequently Asked Questions Can I use other pasta besides spinach pasta? Yes. The recipe was made with spinach pasta, specifically foglie d’olivo agli spinaci, but other pasta can also be used. Cook them beforehand, following the time on the package. How long should the pasta stay in the oven? The dish should be kept for about 20 minutes for baking. The original recipe does not specify a temperature, so the time is approximate and you should watch for browning on top. What can I do if the chicken sauce is too thick? Add a bit more water and mix. The sauce should be fluid enough to adequately moisten the layers of pasta and avoid a dry result. Can I skip the cherry tomatoes? Yes, but they are part of the dish's finishing touches and add acidity through the combination with balsamic vinegar. If you use them, make incisions at the tops and mix them beforehand with salt, oil, and vinegar. When do I add the raw-dry bacon and green garlic? In the provided recipe, these two ingredients appear in the ingredient list but are not mentioned in the preparation steps. To avoid altering the recipe by adding an unspecified step, they remain noted as ingredients of the original version. Nutritional Values The values below are estimates and may vary depending on the type of pasta, the amount of oil absorbed, the brand of products, and the number of servings. The estimate assumes dividing the dish into 6 servings and includes all ingredients from the complete list. Per serving: Calories: approximately 850 kcal Protein: approximately 55-60 g Carbohydrates: approximately 65-75 g Fat: approximately 45-55 g Fiber: approximately 4-6 g The dish is hearty due to the pasta, chicken breast, cheeses, and fats used in cooking. The sodium content can be high, especially due to the telemea, ham, smoked cheese, and raw-dry bacon. Storage and Reheating If there are leftovers, let the pasta cool, then store it in the refrigerator in a covered container. Since the recipe does not specify an exact shelf life, it’s best to consume it as soon as possible without keeping it for several days. When reheating, the portion can be placed in the oven or heated until warm inside. If the pasta seems dry, a very small amount of water can be added before heating. Repeated reheating may affect the texture of the pasta and toppings, so it’s better to heat only the amount that will be served.
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