My Summer Kitchen Helper
My grandson Leo helped me make this last week. He broke the spaghetti with his hands. Noodles went everywhere! I still laugh at that.
This dish is like a summer garden in a pan. It is full of bright, happy flavors. Why does this matter? Cooking together makes the food taste even better. It is about the fun you have making it.
The Magic of a Good Pan
You use just one big pan for this whole recipe. That is my favorite part. You cook the chicken first. Then you build the sauce right in the same pan.
All the little brown bits from the chicken add so much flavor. Doesn’t that smell amazing? It makes the whole kitchen feel warm. What is your favorite one-pan meal? I would love to know.
A Little Secret from My Garden
I grow my own basil. There is nothing like tearing fresh green leaves into a hot dish. It smells like sunshine.
If you do not have a garden, store-bought basil is just fine. The fennel seeds are my other secret. They have a gentle, sweet taste. *Fun fact: fennel seeds are a classic ingredient in Italian sausage!* They make this sauce special.
Why We Cook This Way
This recipe is not about being perfect. It is about feeding the people you love. The chicken gets pounded thin. This makes it tender and easy to cook.
Why does this matter? Taking a little care with each step shows you care. It turns simple ingredients into a meal that feels like a hug. Do you have a family recipe that feels like a hug?
Your Turn in the Kitchen
Now it is your turn. This pasta bake is so forgiving. If you want more cheese, add more! If you do not have spaghetti, use another pasta.
Cooking should be a fun adventure. What is the first ingredient you would add to make this recipe your own? Tell me in the comments. I read every one.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| boneless skinless chicken breasts | 2 | |
| balsamic dressing | 1/2 cup | optional |
| extra virgin olive oil | 2 tablespoons | divided |
| sweet onion | 1 | thinly sliced |
| garlic cloves | 4 | thinly sliced |
| fennel seeds | 1 tablespoon | |
| canned diced tomatoes | 30 ounces | |
| chicken bullion cube | 1 | * |
| dry spaghetti | 1 pound | |
| homemade Italian seasoning | 1 tablespoon | |
| Kosher salt | 1/2 teaspoon | |
| ground black pepper | 1/2 teaspoon | |
| fresh basil leaves | 1/2 cup | |
| Grated Parmesan Cheese | for garnish |
My Summer Garden Pasta Bake Story
This recipe reminds me of my Nonna’s kitchen in July. Her garden was overflowing with tomatoes and basil. The whole house smelled like sunshine and garlic. I still laugh at that memory. It makes me feel so happy and warm inside.
We are making a wonderful one-pan pasta bake. It is perfect for a busy weeknight. Everything cooks together in one big skillet. That means fewer dishes for you to wash later. Doesn’t that sound like a good plan?
Step 1: First, we get our chicken ready. Gently pound it so it is all the same thickness. This helps it cook evenly. I use the bottom of a heavy glass. It works just as well as a fancy tool.
Step 2: If you think ahead, let the chicken sit in balsamic dressing. You can do this for an hour or all day. This step is totally optional though. Do not worry if you are in a hurry.
Step 3: Now, heat a little olive oil in your biggest pan. Cook the chicken until it is no longer pink. (A hard-learned tip: always toss out leftover marinade. Do not pour it over the cooking chicken). Then set the chicken aside to rest.
Step 4: In that same pan, cook your onion and garlic. Oh, that smell is just amazing! It makes my stomach rumble. Then add the fennel seeds. They give the sauce a lovely, gentle flavor.
Step 5: This is the fun part. Break your spaghetti into thirds. Add it right to the pan with the tomatoes and liquid. The pasta cooks in all that tasty juice. It soaks up every bit of flavor.
Step 6: Stir in the fresh basil at the very end. It makes the whole dish taste like summer. Top it with the sliced chicken and lots of Parmesan cheese. What is your favorite summer herb? Share below!
Cook Time: 15 mins
Total Time: 18 mins
Yield: 6 servings
Category: Dinner
Let’s Mix It Up!
This recipe is like a good friend. It is always happy to see you. But you can also dress it up for a fun change. Here are a few ideas I love to play with.
Veggie Lover’s Dream: Skip the chicken. Add sliced zucchini and bell peppers with the onion. So colorful and good!
Spicy Kick: Add a big pinch of red pepper flakes with the fennel seeds. It will give you a nice, warm tingle.
Autumn Twist: Use a can of pumpkin puree instead of diced tomatoes. It makes a creamy, cozy sauce for fall.
Which one would you try first? Comment below!
Serving Your Masterpiece
This pasta bake is a full meal all by itself. But I love to add a little something extra. A simple green salad with a light dressing is perfect. It adds a fresh, crunchy bite. Some garlic bread is also a wonderful idea for soaking up the sauce.
For a drink, a glass of chilled lemonade is my favorite. It is so refreshing. For the grown-ups, a crisp glass of Pinot Grigio pairs beautifully. It tastes like a summer evening on the porch. Which would you choose tonight?
Keeping Your Pasta Bake Perfect
This pasta bake is a lifesaver on a busy week. You can store it in the fridge for up to four days. Just cover it tightly with foil. I love making a double batch for easy meals.
To freeze it, let the bake cool completely first. Then, wrap individual portions in plastic wrap. Pop them into a freezer bag for later. I once forgot to cool it first and my freezer wept.
Reheating is simple. Add a splash of water to keep it moist. Warm it in the oven until it is bubbly. This matters because a good meal should be easy anytime.
Batch cooking means more time with family. It turns a busy night into a calm one. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Problems
Sometimes the pasta can soak up all the liquid. If your pan looks dry, just add more water. I remember when I made this mistake. My pasta was a little too chewy.
Your chicken might turn out tough if you skip resting. Always let it sit for five minutes after cooking. Then slice it against the grain. This matters because tender chicken makes the whole dish sing.
Do not forget to break the spaghetti into thirds. Long noodles are hard to mix and serve in a skillet. This simple step builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free spaghetti. It works just as well.
Q: Can I make it ahead? A: Absolutely. Assemble the bake and keep it in the fridge. Bake it right before dinner.
Q: What if I do not have fennel seeds? A: No problem. A teaspoon of dried oregano is a fine swap.
Q: Can I double this recipe? A: You can, but use two large skillets. This ensures everything cooks evenly.
Q: Is the marinade really optional? A: It is, but it adds a lovely flavor. Fun fact: Marinating is like giving the chicken a flavor bath. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings sunshine to your table. It is one of my family’s favorite summer meals. Cooking for people is an act of love.
I would love to see your beautiful creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Lena Morales.
Summer Garden Pasta Bake: Sun-drenched cheesy perfection:
Description
Bursting with summer flavors, this cheesy pasta bake is an easy, crowd-pleasing dinner. The ultimate comfort food for a perfect sunny day.
Ingredients
Instructions
- Using the flat side of a meat tenderizer, pound the 2 boneless skinless chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller.
- If you have the foresight or the time, marinate the chicken breasts in 1/2 cup balsamic dressing for 1-24 hours. This step is optional. You can omit this and move right to cooking the chicken if you wish.
- Heat 1 tablespoon olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, discard leftover marinade.
- Cook the chicken on each side until cooked or internal temperature of chicken reaches 165°F, approximately 5-8 minutes, depending on thickness. Remove from the pan and set aside. Slice against the grain after resting for 5 minutes.
- Heat the remaining 1 tablespoon of olive oil in the same pan without wiping it out. Add the chopped 1 sweet onion and minced 4 garlic cloves, saute for 2-3 minute or until they start to soften. Add the 1 tablespoon fennel seeds and continue to heat for 2 minutes.
- Strain the 30 ounces canned diced tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add 1 chicken bullion cube* and stir.
- Break the 1 pound dry spaghetti into thirds and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add the strained tomatoes and 1 tablespoon homemade Italian seasoning.
- Cook for 5 minutes, then toss to make sure any pieces of pasta that weren’t hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
- Cook for another 5 minutes (10 minutes total). Remove from heat and stir in 1/2 teaspoon Kosher salt, 1/2 teaspoon ground black pepper and sliced 1/2 cup fresh basil leaves.
- Spoon onto serving dishes, top with sliced chicken and Grated Parmesan Cheese.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- *You can substitute the chicken bullion cube with 1 teaspoon of chicken bouillon powder. **If liquid is fully absorbed, add an additional 1/2 cup of water.
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