Ingredients:

  • 1 lb penne or rotini pasta
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 cups marinara sauce
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cups shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 tbsp melted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 2-3 minutes less than the package directions for al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then brown until golden on all sides (about 5-7 minutes).
  3. Stir in the minced garlic and red pepper flakes during the last 60 seconds of searing until fragrant.
  4. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  5. In a large bowl, combine the undercooked pasta, seared chicken, marinara sauce, and dried oregano, stirring until well coated.
  6. Pour half of the pasta mixture into the baking dish. Sprinkle with 1 cup of shredded mozzarella, then top with the remaining pasta mixture.
  7. In a small bowl, mix panko breadcrumbs, grated parmesan cheese, melted butter, and chopped parsley.
  8. Sprinkle the breadcrumb mixture evenly over the top of the casserole and bake until the cheese is bubbling and the topping is golden brown.