Ingredients

• 1 (16 oz) package uncooked penne pasta
• 3 cups marinara sauce (about one 24 oz jar)
• 3 cups water
• 1 tsp salt
• Ground black pepper, to taste
• 1½ lbs raw chicken breast, diced into bite-sized pieces
• 1–2 cups shredded mozzarella cheese or Italian cheese blend
• ½ cup grated Parmesan cheese

• 1 cup Panko breadcrumbs

• Fresh chopped basil or parsley

• 2 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of crushed red pepper flakes

Instructions

1. Preheat your oven to 425°F and spray a 13x9-inch baking dish with nonstick cooking spray.
2. In the prepared baking dish, combine the uncooked penne, marinara sauce, water, salt, pepper, and diced raw chicken. Stir everything together until evenly mixed. Add any optional seasonings here if using.
3. Cover tightly with aluminum foil — no gaps. This is what creates the steam that cooks the pasta and chicken together. Bake covered for 30 minutes.
4. Remove the foil and give everything a good stir. The pasta will still be firm and there will be some liquid remaining — keep going, that's exactly right.
5. Scatter the mozzarella evenly over the top, then sprinkle the Panko breadcrumbs and grated Parmesan over the cheese.
6. Return to the oven uncovered and bake for another 10–15 minutes until the cheese is bubbling, the topping is golden, the pasta is tender, and the chicken is fully cooked through.
7. Rest for 5 minutes before serving. Garnish with fresh herbs if desired.

• Cheese swaps: Provolone, fontina, or mild cheddar all work in place of mozzarella. Each brings a different character to the casserole — provolone for sharpness, fontina for creaminess, cheddar for a more American comfort food vibe.
• Go meatless: Skip the chicken and add sliced mushrooms, diced zucchini, or a handful of spinach. Add a splash more water to compensate for the liquid the chicken would have released.
• Freezer instructions: Bake first, cool completely, then portion and freeze for up to 3 months. To reheat from frozen, cover with foil and bake at 350°F until heated through, adding extra time as needed. One of the best casserole recipes for batch cooking.
• Make ahead: Assemble up to a few hours ahead or overnight. The pasta will soften slightly as it sits and absorb some liquid — reduce the covered bake time slightly and check earlier than usual.
• Avoid microwaving leftovers if possible: The oven at 350°F keeps the pasta texture much better. A splash of water or broth before reheating prevents the pasta from drying out.