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 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 pasta and chicken mixture into the greased baking dish. Cover tightly with aluminum foil to keep moisture in as the pasta cooks.

Step 4: Bake covered for 30 minutes. After baking, remove the foil and stir the casserole to mix the ingredients. The pasta will still be firm and there may be some liquid remaining—this is normal.

Step 5: Sprinkle shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese evenly over the top of the casserole.

Step 6: Return the dish to the oven and bake uncovered for an additional 10-15 minutes. Bake until the cheese is melted, bubbly, and golden brown, and the chicken is fully cooked.

Step 7: Remove from the oven and let it sit a few minutes. Garnish with fresh chopped herbs if desired, then serve hot.

Tips & Variations

For more flavor, add Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes to the sauce mix before baking.

Use a metal baking dish for faster cooking compared to glass or ceramic pans.

Try swapping penne with another pasta shape like rigatoni or ziti for variety.

To keep the topping extra crispy, broil the casserole for 2-3 minutes at the end of baking—watch carefully to prevent burning.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If reheating in the oven, cover loosely with foil to prevent drying out. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can use pre-cooked chicken, but reduce the initial covered baking time and ensure the pasta cooks fully. Add the cooked chicken when mixing the sauce and pasta.

What if I don’t have Panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used as a substitute, though Panko provides extra crunchiness for the topping.