Cheesy Chicken Parmesan Pasta Casserole
Recipe type: Dinner, Main Dish
- 12 oz. Barilla Penne pasta
- 2 cups cooked cubed chicken (approximately 2 small chicken breasts or 5-6 tenders)
- 1 – 24 oz. jar Barilla Pasta Sauce (Traditional or Marinara)
- 1½ cups shredded Galbani Mozzarella cheese
- ⅓ cup shredded Parmesan cheese
- ¼ cup fresh basil leaves, roughly chopped
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 375 degrees.
- Bring water to a rolling boil and add a generous amount of salt.
- Add pasta and cook until al dente (approximately 10-11 mins) in a large stockpot of generously-salted boiling water.
- While pasta is cooking, pan-fry chicken breast and cut into cubes. You can also use grilled chicken breast or leftover chicken breast.
- Grate the cheese and set aside.
- Drain and return to pot. Add the cubed chicken, pasta sauce, garlic, salt, and pepper.
- Gently stir to combine until the pasta and chicken are evenly coated.
- Spray or grease a 9×13-inch baking dish.
- Pour half of the pasta into the greased into the baking dish.
- Sprinkle evenly with 1 cup of the mozzarella cheese, half of the Parmesan cheese, and half of the basil.
- Add the remaining half of the pasta evenly on top. Sprinkle with the remaining ½ cup of mozzarella cheese and remaining Parmesan cheese.
- Bake for approximately 20 minutes (oven temps. vary) until the cheese is melted.
- Remove from oven and sprinkle with a little extra Parmesan cheese and fresh basil.
- Serve warm while ooey and gooey!
- Enjoy!
Recipe by It's Free At Last at https://itsfreeatlast.com/cheesy-parmesan-chicken-penne-pasta-a-quick-easy-meal-for-the-holiday-rush/
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