Description
This Chicken Marinara recipe features tender baked chicken tenders smothered in rich marinara sauce, topped with melted mozzarella and Parmesan cheeses, and served over perfectly cooked spaghetti. A comforting and classic Italian-inspired meal that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Chicken and Sauce
- 32 oz. marinara sauce (divided, 1 jar)
- 12 boneless, skinless chicken tenders
Pasta
- 16 oz. dry spaghetti (1 box) or any long-shaped pasta
Cheese and Garnish
- 2-3 cups freshly shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese (plus more for garnish)
- Chopped fresh basil leaves (optional, for garnish)
Instructions
- Preheat Oven and Prepare Baking Dish: Adjust an oven rack to the middle position and preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
- Arrange Sauce and Chicken: Pour 1 cup of marinara sauce into the bottom of the casserole dish. Evenly place the chicken tenders on top of the sauce, then pour the remaining marinara sauce over the chicken pieces.
- Bake the Chicken: Bake in the preheated oven at 350°F for 30-45 minutes, until the internal temperature of the chicken reaches 155°F. Baking time varies based on the size of the chicken tenders.
- Cook the Spaghetti: While the chicken is baking, boil the spaghetti according to package directions until al dente, then drain thoroughly.
- Broil with Cheese: Once the chicken is baked, remove it from the oven and set the oven to Broil. Place a small mound of shredded mozzarella cheese on each piece of chicken and sprinkle with Parmesan cheese. Return the dish to the oven and broil carefully until the cheese melts and the chicken’s internal temperature reaches 160-165°F. Watch closely to avoid burning.
- Rest the Chicken: Transfer the chicken to a cooling rack and let it rest for 5 minutes. This allows juices to redistribute for optimal tenderness.
- Serve: Serve the baked chicken and marinara sauce over a bed of cooked spaghetti. Garnish with chopped fresh basil leaves and additional grated Parmesan cheese if desired.
Notes
- Ensure the chicken reaches the safe internal temperature of 160-165°F to avoid undercooking.
- You can use any long-shaped pasta if spaghetti is not available.
- Watch the chicken closely while broiling to prevent the cheese from burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add red pepper flakes to the marinara sauce before baking.
