A crowd-pleasing baked pasta featuring tender chicken, tangy tomato sauce, and a golden cheesy topping.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (1.1 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
→ Pasta
05 - 14 oz penne or rigatoni pasta
→ Sauce
06 - 24 oz marinara or tomato-basil pasta sauce
07 - 2 cloves garlic, minced
→ Cheese
08 - 2 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1 cup Italian-style breadcrumbs
→ For Serving & Garnish
11 - 2 tablespoons chopped fresh basil or parsley (optional)
12 - Olive oil spray
# Method:
01 - Preheat oven to 400°F and lightly grease a 9x13 inch baking dish.
02 - Boil salted water in a large pot and cook pasta until barely al dente, then drain and set aside.
03 - Season chicken breasts evenly with salt, black pepper, and Italian seasoning.
04 - Heat olive oil in a large skillet over medium-high heat and cook chicken 4 to 5 minutes per side until golden and cooked through. Transfer to a board, let cool slightly, then dice into bite-sized pieces.
05 - In a large mixing bowl, combine cooked pasta, diced chicken, marinara sauce, minced garlic, half of the shredded mozzarella, and half of the grated Parmesan. Mix thoroughly.
06 - Transfer mixture evenly into the prepared baking dish. Sprinkle remaining mozzarella and Parmesan cheese over the top, then cover with Italian-style breadcrumbs.
07 - Lightly coat the breadcrumb topping with olive oil spray to promote browning.
08 - Bake uncovered for 20 to 25 minutes until sauce bubbles and topping is golden brown.
09 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh basil or parsley if desired.
