# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
→ Pasta
05 - 14 oz penne or rigatoni pasta
→ Sauce
06 - 24 oz 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. Lightly grease a 9x13 inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Season chicken breasts with salt, black pepper, and Italian seasoning.
04 - Heat a drizzle of olive oil in a large skillet over medium-high heat. Cook chicken breasts for 4–5 minutes per side until golden and just cooked through. Transfer to a board, let cool slightly, then dice into bite-sized pieces.
05 - In a large bowl, mix cooked pasta, diced chicken, marinara sauce, minced garlic, half of the shredded mozzarella, and half of the grated Parmesan until well combined.
06 - Spread the pasta mixture evenly in the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top, then evenly distribute the Italian-style breadcrumbs over the cheese layer.
07 - Lightly spray the top with olive oil. Bake in the preheated oven for 20–25 minutes until the casserole is bubbling and the topping is golden brown.
08 - Allow the dish to rest for 5 minutes before serving. Garnish with chopped fresh basil or parsley if desired.
