Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 12 oz rotini or penne pasta
  • 32 oz marinara sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions. Drain and set aside.
  2. Toss the chicken cubes in a bowl with Panko, 1/2 cup Parmesan, and garlic powder until evenly coated.
  3. Heat olive oil in a skillet over medium-high heat. Sear the breaded chicken in batches until the edges are golden-brown and a mahogany color is achieved. Remove chicken from the pan.
  4. In the pasta pot, stir together the undercooked noodles, seared chicken, minced garlic, dried oregano, and 3/4 of the marinara sauce until fully integrated.
  5. Pour the mixture into a 9x13 inch baking dish and spread evenly.
  6. Top with the remaining marinara sauce and spread the shredded mozzarella and 1/4 cup Parmesan cheese evenly over the surface.
  7. Bake in the oven until the cheese is melted and golden-brown. Garnish with fresh chopped parsley before serving.