Ingredients:

  • 1 lb Penne or Rigatoni (uncooked)
  • 24 oz Marinara sauce
  • 2 cups Chicken or vegetable broth
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 1 lb Boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 cup Shredded mozzarella cheese
  • ½ cup Freshly grated Parmesan cheese
  • 2 tbsp Olive oil
  • ¼ cup Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
  2. Dump the uncooked pasta, cubed chicken, marinara sauce, broth, and seasonings directly into the dish. Stir until the pasta is fully submerged and chicken is evenly distributed.
  3. Cover the dish tightly with heavy-duty aluminum foil, crimping the edges to create a tight seal. Bake in the center rack for 30 minutes.
  4. Remove the foil and immediately sprinkle the mozzarella and Parmesan cheese evenly across the top.
  5. Return the dish to the oven, uncovered, for 10-15 minutes until the cheese is bubbly and browned.
  6. Remove from the oven and let rest for 5 minutes to allow the sauce to thicken before serving.