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
• Optional garnish: 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 lightly coat 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 raw diced chicken. Stir everything together until evenly mixed. If using optional seasonings, add them in here — this is where the dump and bake magic starts.  
3. Cover the dish tightly with aluminum foil — no gaps, no shortcuts. That trapped steam is what turns a handful of simple ingredients into a proper dinner. Bake covered for 30 minutes.  
4. Remove the foil and give the mixture a good stir. The pasta will still be slightly firm and there may be liquid remaining — that's completely normal, keep going.  
5. Scatter the mozzarella evenly over the top, then sprinkle the Panko breadcrumbs and grated Parmesan over the cheese. This is the moment this easy dinner recipe starts looking like something you'd order at a restaurant.  
6. Return the dish to the oven, uncovered, and bake for another 10–15 minutes until the cheese is melted, the top is golden brown, and the pasta is tender.  
7. Garnish with fresh herbs if desired and serve straight from the dish. One pan, zero regrets.  

• Pan matters: Glass and ceramic dishes take longer than metal — add a few extra minutes if needed. Taste a noodle to check doneness. It should be al dente with most of the liquid absorbed.
• Don't overcook: Pull the dish as soon as the pasta is tender. It turns mushy fast.
• Make ahead: Assemble and refrigerate overnight. The pasta begins absorbing liquid as it sits, so reduce bake time slightly when cooking from cold. Perfect for lazy dinners you planned the night before.
• Storage: Keeps in an airtight container in the fridge for 3–4 days. Freezing is not recommended — pasta gets gummy after thawing.