Baked Chicken Parmesan with Linguine

3.8
(41) 28 Reviews
Prep Time
15
min.
Total Time
45
min.
Servings

4 servings

Our Baked Chicken Parmesan with Linguine couldn't be easier to make. Consider this a top contender for new family favorite!

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What You Need

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Make It

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  • Preheat oven to 400°F. Mix marinara sauce, water and oil in medium saucepan; bring just to boil on medium-high heat, stirring occasionally. Meanwhile, mix Parmesan cheese, parsley and garlic powder until well blended.
  • Spray 13x9-inch baking dish with cooking spray. Separate linguine noodles; place in prepared dish. Pour marinara sauce mixture over noodles; press noodles into sauce to completely coat noodles with sauce. Top with chicken; sprinkle with the Parmesan cheese mixture and mozzarella cheese. Cover tightly with foil.
  • Bake 30 min. or until chicken is cooked through (170°F). Remove foil. Let stand 5 min. before serving.

Special Extra

Add 1 can (14-1/2 oz.) diced tomatoes, drained, or 1 clove of garlic, minced, to the marinara sauce mixture.

How to Make it Saucier

Prepare as directed, increasing water to 1-1/2 cups.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 490
% Daily Value
Total fat 15g
Saturated fat 6g
Cholesterol 85mg
Sodium 650mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 9g
Protein 42g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • thomthecook |

    I substituted the chicken with pre-packaged faux vegetarian chik'n patties, as my spouse and I are vegetarian, and I added some canned sliced mushrooms. Was very pleased with the results and would definitely make again.

  • JessicaW-G23 |

  • SHAA255 |

    I made this for the first time on 3/1/08. It was wonderful and easy to make. This one is a keeper.

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