Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Chicken Parmesan Pasta Bake (Dairy-Free)

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Meat (Fleishig)

Chicken parmesan normally depends on melted mozzarella and parmesan, which doesn’t work in a kosher kitchen. This pasta bake gets its flavor elsewhere: seasoned seared chicken, marinara brightened with fresh basil and oregano, and a crunchy panko and parsley topping that browns in the oven.

Building Flavor Without Cheese

Searing the chicken pieces before they go into the dish adds flavor and keeps them from drying out. Cook the pasta a couple of minutes short of al dente, since it keeps absorbing sauce in the oven and would otherwise turn soft. The panko topping, tossed with olive oil, parsley and garlic powder, gives you the crisp contrast that cheese usually provides.

Kosher Notes

This is a meat (fleishig) recipe with no dairy at all. Check that your marinara sauce is pareve, since some jarred sauces contain cheese. If you want a cheesy top, use a pareve mozzarella-style shreds rather than real cheese.

Make-Ahead for Shabbat

Assemble the bake up to 4 hours ahead and refrigerate, adding 5 to 10 minutes to the covered baking time if it goes in cold. Serve with a green salad and crusty bread. Leftovers keep for 3 days and reheat well.

Easy Kosher Chicken Parmesan Pasta Bake (Dairy-Free)
This dairy-free chicken parmesan pasta bake proves you don't need cheese to make an incredible kosher comfort meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Pasta and Chicken
  • 12 oz penne or rigatoni pasta
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Sauce
  • 24 oz marinara sauce your favorite brand
  • 3 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
For the Topping
  • 1 cup panko breadcrumbs
  • 1/4 cup olive oil
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt

What I use for this recipe

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Method
 

Prep and Cook
  1. Preheat your oven to 375°F. Spray a 9x13 inch baking dish with cooking spray.
  2. Bring a large pot of salted water to boil. Cook pasta according to package directions but reduce cooking time by 2 minutes (it should be slightly undercooked). Drain and set aside.
  3. While pasta cooks, season chicken pieces with garlic powder, Italian seasoning, salt, and pepper.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes until lightly browned (it doesn't need to be fully cooked). Remove from heat.
  5. In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Cook for 30 seconds until fragrant.
  6. Add marinara sauce, basil, parsley, and oregano to the skillet. Simmer for 2-3 minutes, then remove from heat.
Assemble and Bake
  1. In your prepared baking dish, combine the cooked pasta, chicken, and sauce mixture. Toss everything together until well coated.
  2. In a small bowl, mix together panko breadcrumbs, olive oil, parsley, garlic powder, and salt until the breadcrumbs are evenly coated with oil.
  3. Sprinkle the breadcrumb mixture evenly over the pasta.
  4. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10-12 minutes until the top is golden brown and the sauce is bubbling.
  5. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

You can assemble this dish up to 4 hours ahead and refrigerate until ready to bake. Add 5-10 minutes to the covered baking time if starting from cold. Leftovers keep in the refrigerator for 3 days and reheat well in the microwave. For extra flavor, try adding some sliced bell peppers or mushrooms to the sauce.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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