# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approx. 1.1 pounds)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
→ Pasta
05 - 14 ounces penne or rigatoni pasta
→ Sauce
06 - 24 fluid ounces 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
# Directions:
01 - Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot and cook pasta until just al dente, approximately 2 minutes less than package instructions. Drain and set aside.
03 - While pasta cooks, season chicken breasts with salt, pepper, and Italian seasoning.
04 - Heat a drizzle of olive oil in a large skillet over medium-high heat and cook chicken breasts for 4–5 minutes per side until golden and cooked through. Transfer to a cutting board, let cool slightly, and dice into bite-sized pieces.
05 - In a large mixing bowl, combine the cooked pasta, diced chicken, marinara sauce, minced garlic, and half of the mozzarella and Parmesan cheeses. Mix until well incorporated.
06 - Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top, followed by the breadcrumbs.
07 - Lightly spray the breadcrumb topping with olive oil and bake for 20 to 25 minutes until the sauce bubbles and the topping is golden brown.
08 - Allow the dish to rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
