This pasta bake might be a new favorite. Every ingredient, I already had on hand! You can use rotisserie chicken or whatever cooked chicken you have already and throw it all together, to get this fabulous dinner. This is also a great make ahead meal that reheats like a dream. The whole fam will love!

16 ounce penne pasta
2 cups of cooked chicken, shredded (I used store bought rotisserie)
2 jars of store bought marinara (loooove Carbone)
3 cups shredded mozzarella cheese, divided
1.5 cups shredded Parmesan, divided
1 tbsp Italian seasoning
1/2 cup chopped fresh basil

6 cloves garlic
1 cup Panko bread crumbs
5 tbsp butter
Salt + pepper

First, preheat oven to 350 degrees. Then, in a pot of boiling salted water, cook Penne until Al dente. Drain pasta, and add in shredded chicken, 1.5 cups mozzarella, 1 cup Parmesan, salt, pepper and Italian seasoning. Stir well then pour into a greased 9X13 baking dish. Melt butter in a sauce pan and toast Panko crumbs + minced garlic until brown, not burned. 3-4 min. Take off the heat and pour into a bowl with the rest of the Parmesan. Sprinkle 1.5 cups mozzarella over the pasta mixture, then sprinkle the breadcrumbs totally covering the pasta. Cover with foil and bake for 30 minutes. Then, take off the foil and bake for another 5-10 until brown and bubbling. I broiled mine for a min or 2 to get extra crispy. Garnish with fresh basil, wait a few min for it to set, then serve. You’ll love it!

  1. Niki Held says:

    Hi Cortney,
    How many ounces of marinara sauce do you use? Making this right now. Thank you!

  2. Emily says:

    Do you think this would freeze well?

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