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Chicken Parmigiana Pasta Bake

Chicken Parmigiana Pasta Bake

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10 mins + 30 mins
serving size icon
Serves 4


  • 3 Tbsp olive oil
  • 700 g chicken breast fillets, thinly sliced lengthways
  • 1 medium eggplant, sliced into 1 cm rounds
  • 1/3 cup risoni pasta
  • 500 ml (2 cups) Campbell’s Real Stock ñ Chicken
  • 3 Tbsp tomato paste
  • 1/2 cup grated Mozzarella
  • 1/2 cup grated Cheddar
  • 1/2 cup Panko breadcrumbs


1. Pre-heat oven to 200°C.

2. Heat half the oil in a large frying pan over medium heat. Cook chicken for 2 - 3 minutes each side or until browned. Remove and place chicken in a 10 cup capacity oven-proof dish.

3. Meanwhile, heat remaining oil in frying pan and cook the eggplant. Top the chicken with cooked eggplant. Sprinkle over the uncooked risoni pasta.

4. Combine Campbell’s Real Stock - Chicken and tomato paste in a small saucepan, stir to combine, bring to the boil. Pour stock mixture over the chicken, eggplant and risoni. Gently stir the pasta with the sauce to evenly combine.

5. Sprinkle combined cheeses and breadcrumbs over the bake, cover with foil and bake for 15 minutes. Remove foil and bake for a further 15 minutes or until chicken is cooked through and bake is golden on top.

6. Stand before serving. Serve with a green salad.

This recipe was sent in by Campbell's


Qty Price
Countdown Olive Oil Classic $5.60 ea
$5.60 ea
Countdown Chicken Breast Skinless & Boneless Lrg Pk $13.00 kg
$13.00 kg
Fresh Produce Eggplant $3.49 ea
$3.49 ea
Barilla Pasta Risoni No 26
arrow icon exclamation icon Out of stock Out of stock
Continental Super Stock Chicken Stock $5.00 ea
$5.00 ea
Wattie's Tomato Paste Concentrate $2.50 ea club price $2.80 non club member
$2.50 ea club price $2.80 non club member
Mainland Cheese Grated Mozzarella $7.50 ea
$7.50 ea
Mainland Cheese Block Noble Cheddar $6.60 ea
$6.60 ea
Obento Bread Crumbs Panko $3.59 ea
$3.59 ea