Directions
- 1Drop two cubed chicken breasts into a greased 9x13 baking dish.
- 2Spread the chicken out evenly.
- 3Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
- 4Dump in a 25 ounce jar of marinara sauce.
- 5Add 1 pound of penne or rigatoni number 50.
- 6Pour in three cups of chicken broth, or water if broth is not handy.
- 7Mix all of the ingredients together.
- 8Cover the baking dish with aluminum foil.
- 9Throw it in a 425 degree oven for 30 minutes.
- 10Carefully remove the foil when it comes out of the oven.
- 11Give it all a quick stir.
- 12Cover the top with fresh shredded mozzarella cheese, some Parmesan, and one cup of panko breadcrumbs.
- 13Throw it back in the oven uncovered until the cheese melts, the top is golden, the noodles are tender, and the chicken is cooked (approximately 10 to 15 minutes).
- 14Sprinkle a little bit of parsley on top while you wait for it to cool off.
- 15Serve on a plate.
Ingredients
- 2 cubed chicken breasts
- salt
- pepper
- garlic powder
- Italian seasoning
- 25 ounce jar marinara sauce
- 1 pound penne
- rigatoni number 50
- 3 cups chicken broth
- water
- fresh shredded mozzarella cheese
- parmesan
- 1 cup panko breadcrumbs
- parsley
Equipment
9x13 baking dishaluminum foilfork
Tips
- You can mix all of the ingredients in a mixing bowl first before adding to the baking dish to avoid doing another dish.
- The initial baking in the oven is not enough to cook the chicken and noodles, so don't eat it.
- The second baking time will vary, but for the cook it was between 10 and 15 minutes.
- The dish will be molten lava hot when it comes out, so be careful.
- Sprinkle parsley on top to make it look fancy.
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