# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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 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, approximately 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 to 5 minutes per side until golden and cooked through. Transfer to a cutting board, allow to cool slightly, then dice into bite-sized pieces.
05 - In a large mixing bowl, combine cooked pasta, diced chicken, marinara sauce, minced garlic, and half of the shredded mozzarella and grated Parmesan cheeses. Mix thoroughly.
06 - Spread the mixture evenly into the prepared baking dish. Sprinkle with remaining mozzarella and Parmesan cheese, then evenly top with breadcrumbs.
07 - Lightly spray the top with olive oil. Bake for 20 to 25 minutes until the casserole is bubbling and the topping is golden brown.
08 - Allow to rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
