HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMelty Mozzarella Chicken Pomodoro Bake
Melty Mozzarella Chicken Pomodoro Bake

Melty Mozzarella Chicken Pomodoro Bake

with Crispy Panko

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As the temperature continues to plummet, it’s impossible not to daydream about a soul-warming dish. Well, folks, the search is over. This bubbly bake has Tuscan-spiced chicken and tender bites of al dente penne cloaked in a savory tomato sauce. It’s topped off with toasted breadcrumbs and melty mozzarella before being broiled to golden-brown perfection. This one-pan wonder is guaranteed to satisfy all cold weather cravings. We’re all about making dreams come true.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 ounce

Fresh Mozzarella


20 ounce

Chicken Breast Strips

2 tablespoon

Tuscan Heat Spice

12 ounce

Penne Pasta


27.52 ounce

Crushed Tomatoes

2 unit

Chicken Stock Concentrate

½ cup

Panko Breadcrumbs


Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon



1 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate92 g
Sugar12 g
Dietary Fiber6 g
Protein47 g
Cholesterol160 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat broiler to 500 degrees). Bring a large pot of salted water to a boil. Slice mozzarella into thin rounds. Pat chicken dry with paper towels, then season all over with salt, pepper, and half the Tuscan Heat Spice (you’ll use the rest later).


Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water, then drain.


Meanwhile, heat a large drizzle of oil in a large, high-sided pan over mediumhigh heat (use an ovenproof pan if you have one). Add chicken and cook, stirring occasionally, until browned on all sides but not yet cooked through, 1-2 minutes. (TIP: Don’t overcrowd the pan—you may want to work in batches so the pieces brown evenly.)


Add crushed tomatoes, stock concentrates, penne, remaining Tuscan Heat Spice, and reserved pasta cooking water to pan; stir to combine. Simmer until sauce has thickened slightly, 2-3 minutes. Stir in 1 TBSP butter; season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture to a 9-by-13-inch baking dish.)


In a small bowl, combine panko, a drizzle of olive oil, and a pinch of salt. Evenly top pasta mixture with mozzarella and panko mixture. Season all over with pepper.


Broil (or bake) pasta until panko is golden brown and sauce is bubbly, 3-5 minutes. (TIP: Keep an eye on dish while broiling.) Cool slightly, then divide between plates and serve.