Stack to the Futurollo

Grilled Chicken and Tomato Pasta Stack with Garlic-Onion Layers

1 hour
Serves 4
DinnerItalian
Herb's take

Travel into the delicious unknown with this Italian twist on a casserole: grilled chicken, caramelized garlic-tomato sauce, and pasta stacked and baked for smoky, savory layers. You’ll master both grilling and baking, plus learn why the order of assembly delivers maximum flavor.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Cook the fettuccine until just al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
  2. 02
    Preheat your grill or grill pan over medium-high heat. Pat the chicken breasts dry and rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  3. 03
    Grill the chicken for 4-5 minutes per side, or until cooked through and nicely charred. Transfer to a plate, cover loosely with foil, and rest for 10 minutes.
  4. 04
    Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until soft and golden, about 7 minutes. Add the minced garlic and cook, stirring, for 1 minute until fragrant.
  5. 05
    Stir in the diced tomatoes, oregano, red pepper flakes, and 1 tsp salt. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
  6. 06
    Remove the pan from heat and stir in the balsamic vinegar and chopped basil. Taste and adjust seasoning if needed.
  7. 07
    Slice the rested grilled chicken thinly across the grain.
  8. 08
    Preheat oven to 400°F. Lightly oil a 9x13-inch baking dish.
  9. 09
    Spread a thin layer of tomato sauce on the bottom of the dish. Arrange half the fettuccine evenly over the sauce, then top with half the sliced chicken. Spoon half the remaining tomato sauce over the chicken, then sprinkle with half the Parmesan.
  10. 10
    Repeat layering with the remaining fettuccine, chicken, sauce, and Parmesan.
  11. 11
    Bake uncovered for 15-18 minutes until heated through and cheese is golden and bubbly.
  12. 12
    Cool for 5 minutes before slicing and serving. Garnish with extra basil if you’re feeling fancy.

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