Baked Chicken Ricotta Pasta

Ingredients

• 1½ lb boneless, skinless chicken breasts, patted dry
• salt and black pepper
• 2 tsp dried oregano
• 1 lb short pasta, such as fusilli or wagon wheels
• 3 tbsp unsalted butter or olive oil
• 2 24-oz jars marinara sauce
• 2 cups whole-milk ricotta (16 oz)
• 8 oz burrata or fresh mozzarella
• 2 oz Parmesan, about ½ cup, grated

Steps

1. Heat the oven. Preheat to 400°F.
2. Season the chicken. Cut the chicken into 1-inch cubes. Season with salt, pepper, and oregano, then set aside while you cook the pasta.
3. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
4. Brown the chicken. Heat the butter or olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and cook without stirring until browned on one side, 2 to 3 minutes. Stir and cook about 1 minute more, until no longer pink on the outside. Do not cook through completely.
5. Add the sauce. Stir in the marinara and bring to a simmer. Add the cooked pasta and toss to combine.
6. Assemble. Spread half of the pasta mixture in a 9 x 13-inch baking dish. Dollop the ricotta evenly over the top and sprinkle with half of the Parmesan. Add the remaining pasta mixture.
7. Top with cheese. Tear the burrata or mozzarella over the top, then sprinkle with the remaining Parmesan.
8. Bake. Bake uncovered until the sauce is bubbling and the cheese is melted, 20 to 25 minutes.
9. Serve. Serve hot.