Cheesy Chicken Parmesan Pasta Bake
"This is one of those meals I could make once a week, and my husband would be thrilled. And there are always enough leftovers for another meal (sometimes two!), which means he’d be completely happy eating the same meal twice a week, every week of his life...."
INGREDIENTS
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FOR THE PASTA:
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1 lb. Whole Wheat Rotini
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1 jar (24 Oz. Size) Marinara Sauce, Divided
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2 cloves Garlic, Minced
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1/2 tsp. Dried Basil
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12 oz. weight Fontina Cheese, Freshly Grated, Divided
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1/4 c. Finely Grated Parmesan Cheese
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FOR THE CHICKEN:
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3 tbsp. Vegetable Or Canola Oil
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1 lb. Boneless, Skinless Chicken Thighs
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1 1/4 c. All-purpose Flour, Divided
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1 tsp. Salt
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1 tsp. Pepper
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1 tsp. Garlic Powder
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3 Eggs, Lightly Beaten
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2 c. Seasoned Panko Bread Crumbs
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1/2 c. Seasoned Fine Breadcrumbs
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