Kosher Chicken Pasta Bake Recipe

Servings: 6

Yield: 1 large casserole (approx. 9x13 inch)

Prep Time: 20 minutes

Cook Time: 35 minutes

Difficulty: Moderate

Cooking Vessel: 9x13 inch oven-safe casserole dish

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Ingredients:

For the chicken:

2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

For the pasta:

12 oz kosher pasta (penne, fusilli, or rigatoni)

4 cups water or low-sodium chicken broth for boiling

For the sauce:

2 tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, diced

1 cup mushrooms, sliced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp crushed red pepper flakes (optional)

2 cups tomato sauce (ensure kosher-certified)

1/2 cup heavy cream or pareve alternative (e.g., oat-based cream for kosher dairy-free)

1/2 tsp kosher salt

1/4 tsp black pepper

For topping:

1 1/2 cups shredded mozzarella cheese (or kosher dairy-free alternative)

1/4 cup grated Parmesan (optional, kosher-certified)

2 tbsp chopped fresh parsley

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Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease the casserole dish with cooking spray or olive oil.

2. Cook Pasta: Boil pasta in salted water or chicken broth until just al dente. Drain and set aside.

3. Cook Chicken: In a large skillet over medium heat, heat 1 tbsp olive oil. Add chicken, season with salt, pepper, and garlic powder. Cook for 5–7 minutes until lightly browned but not fully cooked. Remove chicken and set aside.

4. Prepare Sauce: In the same skillet, heat 2 tbsp olive oil. Sauté onions and garlic until translucent (2–3 minutes). Add bell pepper and mushrooms, cooking until tender (5 minutes). Stir in oregano, basil, red pepper flakes, tomato sauce, and cream. Season with salt and pepper. Simmer for 5 minutes.

5. Combine Ingredients: Add cooked pasta and chicken to the sauce. Mix thoroughly to coat evenly.

6. Assemble Casserole: Pour mixture into the prepared casserole dish. Sprinkle mozzarella and Parmesan on top.

7. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and slightly golden.

8. Garnish & Serve: Let cool for 5 minutes. Sprinkle with fresh parsley before serving.

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Nutritional Information (per serving, approximate):

Calories: 430

Protein: 32g

Carbohydrates: 38g

Fat: 16g

Saturated Fat: 6g

Fiber: 4g

Sodium: 580mg

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Dietary Adaptations:

Dairy-Free/Parve: Use a kosher-certified plant-based cream and non-dairy shredded cheese.

Gluten-Free: Substitute pasta with kosher-certified gluten-free pasta.

Low-Sodium: Use unsalted broth and low-sodium tomato sauce; adjust seasoning to taste.

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Tips & Troubleshooting:

Chicken Dryness: Don’t overcook chicken in the skillet; it will finish cooking in the oven.

Sauce Thickness: If the sauce is too thin, simmer a few extra minutes before mixing with pasta.

Cheese Melting: Covering with foil prevents the cheese from over-browning; remove foil at the end for a golden top.

Make-Ahead: Assemble casserole a day ahead and refrigerate; bake an extra 5–10 minutes if chilled.

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Serving Suggestions:

Serve with a side salad (e.g., arugula, cherry tomatoes, olive oil vinaigrette)

Pair with roasted vegetables like zucchini, carrots, or broccoli

Breadsticks or garlic challah for a complete meal

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This recipe balances traditional comfort food flavors while keeping kosher guidelines in mind.