Scale

For the Casserole:

3 cups cooked pasta (penne or rotini work best)

2 cups cooked chicken breast, shredded or cubed

2 cups marinara sauce (homemade or store-bought)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

For the Crispy Topping:

1 cup panko breadcrumbs

2 tablespoons melted butter

½ teaspoon garlic powder

½ teaspoon Italian seasoning

¼ cup grated Parmesan cheese

For Garnish:

Fresh basil or parsley, chopped

Step 1: Prepare the Pasta and Chicken

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook the pasta according to the package directions. Drain and set aside.

If using raw chicken, cook and shred or cube it. You can also use rotisserie chicken for convenience.

Step 2: Assemble the Casserole

In a large bowl, mix together the cooked pasta, chicken, marinara sauce, garlic powder, Italian seasoning, salt, and black pepper.

Spread half of the mixture into the prepared baking dish.

Sprinkle ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese over the top.

Add the remaining pasta mixture and top with the rest of the mozzarella and Parmesan cheese.

Step 3: Prepare the Crispy Topping

In a small bowl, mix panko breadcrumbs, melted butter, garlic powder, Italian seasoning, and grated Parmesan cheese.

Sprinkle the breadcrumb mixture evenly over the casserole.

Step 4: Bake and Serve

Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly and the topping is golden brown.

Remove from the oven and let the casserole sit for 5 minutes before serving.

Garnish with fresh basil or parsley, and serve hot with garlic bread or a side salad.