Description
A bubbly casserole of tender chicken, saucy pasta, melted mozzarella, and Parmesan. Golden, cheesy, and ready in 45 minutes for busy weeknights or gatherings.
Ingredients
12 ounces penne pasta or rigatoni
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups marinara sauce
1/2 cup reserved pasta water
1 1/2 cups shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
1/2 cup plain breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh basil or parsley, for garnish
Instructions
Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Cook pasta in salted boiling water 1 minute less than package instructions. Reserve 1/2 cup pasta water, then drain.
Cut chicken breasts into 1-inch pieces and pat dry.
Heat olive oil in a skillet. Add chicken, 1/2 teaspoon salt, pepper, Italian seasoning, garlic powder, and onion powder. Cook 5-7 minutes until browned and nearly cooked through.
In the baking dish, mix cooked pasta, remaining 1/2 teaspoon salt, 2 cups marinara, and 1 cup mozzarella. Top with chicken, 1/2 cup Parmesan, 1/2 cup breadcrumbs, remaining 1/2 cup marinara, and remaining 1/2 cup mozzarella. Drizzle with melted butter.
Bake 20-25 minutes until golden and bubbly. Let stand 10 minutes. Garnish with parsley and reserved pasta water as needed.
Notes
Use ziti or farfalle pasta if preferred.
Add 1/2 cup sliced mushrooms or spinach for extra vegetables.
Store leftovers in an airtight container for up to 3 days.
Freeze uncooked casserole for 1 month before baking.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 80mg