Fresh Tomato Fettucine and Caprese Chicken Bake

Fresh Tomato Fettucine and Caprese Chicken Bake


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Chicken and pasta, a favorite combination regardless of the season. If chicken and pasta are a pair, their best couple friends are tomato sauce and cheese. Join their party with your own with this deliciously baked dish.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 1 box of fettucine pasta (16 oz.), cooked and drained
  • 1 onion, diced
  • 4 cups of canned diced tomatoes
  • 4 boneless chicken breasts, horizontally sliced halves (8 pieces total)
  • 8 large slices of fresh mozzarella cheese
  • 5 large basil leaves, chopped
  • 2 tomatoes, sliced
  • 2 tablespoons of Italian seasoning
  • 4 tablespoons of garlic powder
  • ½ cup of Parmesan cheese
  • ¼ cup of olive oil
  • 1 tablespoons of balsamic vinegar
  • 1 tablespoon of lemon juice
  • salt and pepper, to taste

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Preheat oven to 500 degrees Fahrenheit.
In a sauce dish, mix Italian seasoning, olive oil, balsamic vinegar, lemon juice and salt and pepper. In a large plastic bag, place the halved chicken and the mixture and knead the bag to thoroughly coat the chicken. Evenly arrange the chicken on a greased sheet pan and bake for 10 minutes.
In a large pot, heat the diced tomatoes over medium heat. Once it starts to simmer, stir in garlic powder and salt and pepper. Let simmer for another minute, then fold in fettuccine and Parmesan. Remove from heat.
Grease a large baking dish, place all the pasta in it, then distribute the cooked chicken on top. On top of each piece of chicken, place tomato slices, then mozzarella slices over it. Bake in the oven for 5 minutes until the cheese melts.
Serve immediately garnished with freshly chopped basil.

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