This oven baked Amish-style chicken thigh pasta bake is the kind of practical supper that earns a regular place in a warm-weather dinner rotation because it keeps prep simple, uses just a handful of pantry and refrigerator staples, and bakes into a hearty one-pan meal. The Amish influence shows up in the straightforward, economical approach: modest ingredients, reliable technique, and satisfying results without fuss.
Serve this bake with a crisp cucumber salad, sliced tomatoes, buttered green beans, or a simple lettuce salad with a tangy vinaigrette to balance the richness of the chicken and pasta. A side of soft dinner rolls or toasted garlic bread is also welcome for soaking up the savory sauce, and iced tea or lemonade fits the easy summer-supper mood nicely.
Oven Baked 5-Ingredient Amish Chicken Thigh Pasta Bake
Servings: 6
Ingredients
1 pound dry ziti rigati
1 1/2 pounds boneless skinless chicken thighs
1 jar (24 ounces) pasta sauce
2 cups chicken broth
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F. Lightly grease a cast iron roasting pan if needed. Spread the dry ziti rigati evenly in the pan, then pour the pasta sauce and chicken broth over it. Stir gently so the pasta is mostly coated and evenly distributed.
2. Arrange the raw boneless skinless chicken thighs in a single layer over the pasta mixture. Cover the pan tightly with foil and bake for 45 minutes.
3. Remove the foil and check that the pasta is nearly tender and the chicken is cooked through. Sprinkle the mozzarella evenly over the top, then return the pan to the oven uncovered for 10 to 15 minutes, until the cheese is melted and lightly browned.
4. Let the bake rest for 10 minutes before serving so the sauce settles and the pasta finishes absorbing the liquid. Spoon onto plates, making sure each serving gets chicken, pasta, and plenty of cheesy sauce.
Variations & Tips
Add herbs: If you want a little more flavor without changing the spirit of the recipe, add a teaspoon of dried Italian seasoning or a pinch of dried basil to the sauce before baking.
Use provolone or a cheese blend: Mozzarella melts beautifully, but provolone or an Italian cheese blend can give the top a slightly sharper, more savory finish.
Check your pasta shape: Ziti rigati works especially well because the tubes hold sauce and bake evenly, but penne can stand in if that is what you have. Keep the quantity the same and make sure the pasta remains well covered by liquid.
Prevent dry spots: Since oven performance and pan depth vary, peek under the foil near the end of the covered bake. If the pasta looks dry before it is tender, add a small splash of extra broth around the edges.
Brown the top more deeply: For a more pronounced cheesy crust, place the finished bake under the broiler for 1 to 2 minutes after the cheese melts, watching very closely so it does not scorch.