Pizza Chicken Bake Recipe -
Pizza Chicken Bake Recipe
  • READY IN 1 hr

Pizza Chicken Bake

Recipe by  

"A dinner that came to me when trying to kill my pizza craving. My whole family loved it. My 3-year-old daughter actually ate two helpings. Use whatever style pasta you have."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Stir water and half the pizza sauce together in the bottom of a 13x9-inch baking dish. Lie spaghetti atop the sauce mixture. Arrange chicken atop the noodles. Pour remaining sauce over the chicken breasts and spaghetti; top with pepperoni and mozzarella cheese. Cover the baking dish with aluminum foil.
  3. Bake in preheated oven for 45 minutes. Remove foil and continue baking until chicken is no longer pink in the center and cheese is bubbling, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2014

Easy and delicious. My kids gobbled it up. Great recipe, thank you.

Most Helpful Critical Review
Feb 03, 2014

This came out pretty good, but not awesome. I think the chicken lacked flavor, even though I added Italian seasoning to it. It would have been better if it were breaded with Italian bread crumbs. I used rotini instead of spaghetti. I think the recipe needs double the amount of pizza sauce, mostly to cover the chicken. Also, the sauce/water combo wasn't enough to cover the noodles, so part if it came out hard. It needed more cheese, too. I added mushrooms since I love mushroom pizza, and it gave it some nice flavor. I'd make this again, but with the changes I mentioned.


9 Ratings

Nov 17, 2013

Well, Rhoda, this certainly took care of our pizza craving AND our comfort food craving! Yum! I thought since you used wheat rigatoni pasta that it would be OK for me to use my Trader Joe's pasta. I also used TJ's Traditional Marinara Sauce. Since this was just for the two of us, I pared down the recipe for 2 servings. But then I goofed and put all the required sauce on the bottom with the uncooked pasta. That meant that I needed to add more for the top layer. But no problem! It all worked out well. Delicious! Not free of calories, but certainly free of required work to fix dinner! Thanks for making us happy campers!

Apr 01, 2015

This was delicious but very heavy. I think next time I might try cubing the chicken instead of leaving the breasts whole, or I may make with boneless skinless chickenthighs for smaller pieces and to make it easier to portion.

Oct 20, 2013

This is my recipe. I used wheat rigatoni pasta, not spaghetti. Also, I used deli sliced mozzarella, not shredded

May 07, 2015

Used chicken stock instead of water, salami instead of pepperoni, added fresh garlic, marjoram, thyme, rosemary and parsley. Also only had provolone on hand. The cooking time is off. It's more appropriate for bone in. I cut it in half and did the same for time. Also, added more marinara. I used a 1/2 jar of Muir Glen even though I 1/2 the recipe Chicken was dry. However, my daughter asked for 2nds on the pasta. I used penne. I'd make again w my revisions.

Jan 28, 2015

This is definitely a kids meal. Made it for me, hubby, two teens and it was just okay. I used spaghetti and it was really hard to serve-with the spaghetti buried under the boneless breasts. If I would do this again, I would add green pepper, cut the breasts into chunks or slices, and use a short pasta or break up the spaghetti. Because it tastes like a pizza, I'm sure would appeal to the younger crowd. I also thought that the amount of spaghetti seemed to be a bit too much (I added more sauce after seeing that from someone else), and think the whole pound of pepperoni is too much. I added a bit less than 3/4 lb and that was fine.

Oct 09, 2014

Love this recipe! You can add whatever you want to it to make it your own personal dish. So yummy! Even my picky boys love it! You can't go wrong with this one.


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  • Calories
  • 631 kcal
  • 32%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 67.8 g
  • 136%
  • Sodium
  • 1607 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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