Baked Chicken Ricotta Pasta
Updated November 3, 2025
- Ready In
- 45 min
- Rating
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Ingredients
1 ½ pounds boneless, skinless chicken breasts, patted dry
Salt and black pepper
2 teaspoons dried oregano
1 pound short pasta, such as fusilli or wagon wheels
3 tablespoons unsalted butter or olive oil
2 (24-ounce) jars marinara sauce, such as Rao’s
2 cups/16 ounces whole-milk ricotta
8 ounces burrata or fresh mozzarella
2 ounces Parmesan, grated (about ½ cup)
Nutritional analysis per serving (6 to 8 servings)
61 grams carbs; 133 milligrams cholesterol; 646 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 25 grams fat; 5 grams fiber; 1096 milligrams sodium; 43 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Cut the chicken breasts into 1-inch cubes, then, directly on the cutting board, season with salt and pepper and toss with the oregano. Set aside to dry-brine a little while you cook the pasta.
- Step 3
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 4
Meanwhile, set a large Dutch oven over medium-high. Melt the butter and wait for it to stop foaming, then add the chicken in a single layer. Cook the chicken without disturbing it until browned on one side, 2 to 3 minutes, then stir-fry until no longer pink on the outside, about 1 minute. (Don’t overcook the chicken here; it will finish cooking in the oven later.)
- Step 5
Stir in the marinara sauce and bring to a simmer. Add the pasta and stir everything to combine.
- Step 6
Ladle half of the pasta into a 9-by-13-inch baking dish and spread into an even layer. Dollop all of the ricotta on top, then sprinkle with half of the Parmesan. Ladle the remaining pasta over the ricotta. Tear the burrata into large pieces over the pasta, then top with the remaining Parmesan. (At this point, you can cover the pan with foil and refrigerate for up to 2 days.)
- Step 7
Bake the pasta uncovered until the sauce is bubbling at the edges and the cheese has melted, 20 to 25 minutes. (It may need to bake up to 15 minutes longer if it’s been refrigerated.) Serve immediately.
Private Notes
Comments
"24 ounce" modifies "jars." "2" modifies the "24 ounce jars." Hence, a total of 48 ounces. Had he meant only 24 ounces, the instruction would have read "2 Jars (24 ounces)" I knew that one day all that diagraming of sentences we did in elementary school would prove useful. That day has come!
O, wondrous day: a beautiful way to make something that’s as delicious as lasagna in a fraction of the time. I believe adding some spinach or chopped steamed broccoli/cauliflower would be divine, and give it the veg edge.
Technique is a big factor with simple recipes like this one. If your 1-inch chicken pieces weren't cooked through after a 4-minute stir-fry and 25-minute bake, then I'm happy to troubleshoot this with you. All my best, Eric
Love this recipe! The last time I made it, I only had one jar of sauce, so I supplemented that with 2 cans (28 oz total) diced tomatoes and it came together perfectly. I quite liked the bites of tomato in the final product too.
So few of the commenters have made this dish! I have a hard time believing that 48 ounces of sauce, a pound of pasta, 1.5 pounds of chicken, two cups of ricotta and half a pond of burrata or mozzarella fits into a standard-depth 9X13 baking dish. Thoughts?
I didn't cut the chicken into small enough pieces on my first attempt. Otherwise, this was easy and came out delicious. I thought the jarred marinara was a cheat, but Rao's is so good, making my own would have added more time to the preparation without a corresponding benefit. Bravo!