Ingredients

1 (16 oz) package uncooked penne pasta

3 cups marinara sauce (about 1 24-ounce jar)

3 cups water

1 teaspoon salt

Ground black pepper, to taste

1 ½ lbs. raw chicken breast, diced into bite-sized pieces

1-2 cups shredded mozzarella cheese (or Italian cheese blend)

½ cup grated Parmesan cheese

1 cup Panko breadcrumbs

Optional garnish: Fresh chopped herbs (such as basil or parsley)

Instructions

Step 1: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.

Step 2: In the prepared dish or a large bowl, combine the uncooked penne pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you can add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.

Step 3: Pour the mixture into the prepared baking dish. Cover tightly with aluminum foil to trap moisture while the pasta cooks. Bake for 30 minutes.

Step 4: Remove the foil and stir the casserole. The pasta may still be firm and some liquid might remain—this is normal. Sprinkle the top evenly with mozzarella, Panko breadcrumbs, and Parmesan cheese.

Step 5: Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, golden, bubbly, and the chicken is cooked through.

Step 6: Garnish with fresh chopped herbs if desired, then serve hot and enjoy!

Tips & Variations

To boost flavor, mix in Italian seasoning, garlic powder, or crushed red pepper flakes before baking.

Use a glass or ceramic baking dish for even cooking but note it might require slightly longer baking time.

Try substituting the chicken for cooked Italian sausage or mushrooms for a vegetarian option.

For a crispier topping, broil the casserole for 2-3 minutes at the end—watch carefully to avoid burning.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze the casserole before baking: cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

FAQs

Can I use a different type of pasta?

Yes, you can substitute penne with other sturdy pasta shapes like rigatoni or rotini. Avoid delicate pasta that might become mushy during baking.

Is it necessary to cover the casserole while baking?

Covering the dish for the first part of baking traps steam, allowing the uncooked pasta to soften without drying out. Removing the cover later helps brown the cheese topping nicely.