Instructions

• Preheat the oven to 350°F and place the oven rack in the center position.
• Bring a large pot of water to a boil and cook 16 ounces penne pasta according to package directions until al dente. Drain the pasta well.
• While the pasta cooks, chop 1.5 pounds breaded, cooked chicken into small bite-sized pieces.
• In a medium bowl, combine the chopped chicken, 36 ounces marinara sauce, and 1/3 cup grated Parmesan cheese; stir until evenly mixed.
• Transfer the drained pasta to a 2.5‑quart casserole dish. Pour the chicken–marinara–Parmesan mixture over the pasta and stir in the dish until the noodles are evenly coated.
• Evenly sprinkle 1/2 cup shredded mozzarella cheese over the top.
• Bake uncovered at 350°F for 15 minutes.
• Remove the casserole from the oven and evenly sprinkle 1 tablespoon Italian bread crumbs over the cheese. Return the casserole to the oven and bake uncovered for 5 more minutes.
• Optional: For an extra crispy topping, broil for 1–3 minutes—watch closely to prevent burning.
• Remove from the oven, garnish with chopped fresh basil, and serve hot.