Ingredients
Scale
- 2 cups uncooked penne pasta
- 1 1/2 pounds boneless, skinless chicken breasts, diced
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped (for garnish)
If you’re out of penne, fear not! Any short pasta like rotini or rigatoni will do just fine. And for a vegetarian twist, replace chicken with roasted vegetables like zucchini and bell peppers.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil.
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and season with garlic powder, dried basil, dried oregano, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- In the prepared baking dish, layer the cooked pasta, followed by the cooked chicken.
- Pour the marinara sauce evenly over the chicken and pasta, ensuring everything is well coated.
- Sprinkle the mozzarella and Parmesan cheeses over the top, spreading them evenly.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool slightly before garnishing with fresh basil. Serve warm and enjoy!
As I bake this dish, I can almost hear Mama Lou’s voice, reminding me to always keep an eye on the cheese to ensure it doesn’t burn. Her advice, always delivered with a warm smile, was as comforting as the food itself.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International