Description
A hearty baked casserole with shredded chicken, penne pasta, marinara sauce, and plenty of melted mozzarella and parmesan cheese for an easy chicken parmesan-inspired meal.
Ingredients
- 2 cups cooked chicken breast, shredded
- 12 ounces penne pasta
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese, for topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- Cook the penne pasta according to package instructions until just al dente. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and black pepper. Stir until well mixed.
- Add the cooked pasta to the bowl and toss with the chicken mixture.
- Fold in 1 cup of shredded mozzarella cheese and the grated parmesan cheese.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Bake for 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
- Let the casserole rest for a few minutes before serving.
- Garnish with chopped fresh parsley if desired, then serve.
Notes
- Use rotisserie chicken for a quicker prep.
- Penne can be replaced with rotini, rigatoni, or ziti.
- Add sautéed mushrooms or bell peppers for extra flavor and texture.
- A pinch of crushed red pepper flakes adds mild heat.
- Seasoned breadcrumbs can be sprinkled on top before baking for a crispier finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze tightly wrapped casserole for up to 2 months.
- Reheat individual portions in the microwave for 1 to 2 minutes, or larger portions in a 350°F oven for about 15 minutes.
- To make ahead, assemble the casserole, refrigerate, and add a few extra minutes to the baking time.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 496 kcal
- Sugar: 5 g
- Sodium: 567 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 67 mg
