Italian Chicken Bake Meal Prep
One-dish baked chicken, pasta, and Italian-style vegetables in tomato sauce. Minimal prep; the oven does the work.
Italian · DinnerPlan this recipe
Pizza Pulled‑Chicken Pasta
A slow-cooker, high-protein pasta with tender shredded chicken, marinara, turkey pepperoni and melted mozzarella.
7
Servings
205 min
Cook time
529
Calories
52 g
Protein
Ingredients
10 itemsServings
900 g Chicken breast- cut into quarters
170 g Turkey Pepperoni 
1,300 g Passata (strained tomato)
400 g Penne pasta
250 g Shredded mozzarella- minced
1 tbsp Garlic 
1 tbsp Italian herbs
2 tsp Onion powder
2 tsp Salt
2 tsp Black pepper
Required equipment
- Stovetop
- Oven
Instructions
13 stepsTemperature
- 1
Place
900 g Chicken breast in a baking dish or oven-safe pot. - 2
Season the
Chicken breast with 2 tsp Salt, 2 tsp Black pepper, 2 tsp Onion powder and 1 tbsp Italian herbs. - 3
Add the
1 tbsp Garlic and 1,300 g Passata (strained tomato). - 4
Stir lightly to coat the
Chicken breast. - 5
Cover tightly with foil or a lid and cook in the oven at 320 °F (fan) for 180 minutes.
- 6
Cook
400 g Penne pasta according to the package directions. Adjust the timer accordingly. - 7
Drain the cooked
Penne pasta. - 8
Once the
Chicken breast is ready. Shred it in the baking dish. - 9
Cut
170 g Turkey Pepperoni into quarters if needed. - 10
Add the cooked
Penne pasta to the baking dish and mix until combined. - 11
Add the
Turkey Pepperoni and 250 g Shredded mozzarella. - 12
Cover again and return to the oven for 10 minutes, until the cheese is melted
- 13
Let the pasta cool slightly before portioning into meal-prep containers.
Nutrition per servingCalculated from the ingredients used at 7 servings.
529
Kcal
52 g
Protein
48 g
Carbohydrates
12 g
Fat
Recipe details
Published
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