Ingredients:

  • 1 lb Penne or Rotini pasta
  • 1 tbsp unsalted butter
  • 1/2 tsp garlic powder
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C) and boil a large pot of salted water.
  2. Cook pasta for 2 minutes less than package directions for al dente, then drain.
  3. Toss drained pasta with 1 tbsp melted butter and garlic powder until evenly coated.
  4. In a large mixing bowl, combine raw chicken cubes, 1 cup of mozzarella, 1/4 cup of Parmesan, and half of the marinara sauce.
  5. Spread the seasoned pasta into the bottom of a 9x13 inch baking dish.
  6. Spoon the chicken and sauce mixture over the pasta and smooth the top.
  7. Pour the remaining marinara sauce over the top, ensuring the chicken is fully covered.
  8. Mix panko, 2 tbsp melted butter, remaining Parmesan, and parsley in a small bowl.
  9. Sprinkle the remaining 1 cup of mozzarella over the sauce, then top with the panko mixture.
  10. Bake for 25–30 minutes until the cheese is bubbling and the topping is deep mahogany-gold.
  11. Let the casserole rest for 5 minutes before serving.