Ingredients:

  • 680g boneless skinless chicken breasts, sliced into 2.5 cm strips
  • 340g penne or rotini pasta
  • 710ml marinara sauce
  • 225g shredded mozzarella cheese
  • 50g freshly grated Parmesan cheese
  • 100g Panko breadcrumbs
  • 30ml unsalted butter, melted
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat oven to 190°C. Grease a large 22x33 cm baking dish. Bring a large pot of salted water to a boil and cook pasta for 2 minutes less than the package directions for al dente. Drain.
  2. Season chicken strips with salt, pepper, and garlic powder.
  3. Combine the layers by mixing the par cooked pasta, seasoned chicken strips, and marinara sauce in a large bowl.
  4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
  5. Layer the cheese by sprinkling the shredded mozzarella evenly over the top of the pasta and chicken. Wait until the cheese covers every corner.
  6. In a small bowl, combine Panko breadcrumbs, melted butter, Italian seasoning, and the remaining Parmesan cheese.
  7. Add the crunch by scattering the breadcrumb mixture over the cheese layer.
  8. Bake for 30 minutes until the sauce is bubbling and the topping is golden and crackling.
  9. Rest the dish for 5 minutes before serving. Note: This allows the sauce to thicken and the cheese to set.