Ingredients:

  • 1 lb Penne Rigate
  • 2 cups Marinara sauce
  • 0.5 cup heavy cream
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Preheat oven to 375°F (190°C). Boil the penne in salted water until two minutes shy of al dente. Drain and set aside.
  2. Pat chicken cubes dry. In a large skillet, heat olive oil over medium-high heat and sear chicken with oregano until golden and opaque. Add minced garlic during the last minute of cooking.
  3. In a 9x13 inch baking dish, combine the par-boiled pasta, seared chicken, marinara sauce, and heavy cream. Toss until the pasta is thoroughly coated.
  4. Spread the mixture evenly and top with a layer of shredded mozzarella and grated Parmesan cheese.
  5. Bake for 20–25 minutes. Garnish with fresh basil before serving.