Follow these steps for perfect results
penne
dry
chicken breasts
raw
tomato-basilicum sauce
store-bought
shredded mozzarella
shredded
grated Parmesan cheese
grated
fresh basil
roughly chopped
Preheat oven to 180°C (350°F).
Cook penne pasta in boiling salted water until al dente.
Drain the pasta thoroughly.
Return the cooked pasta to the pot.
Add chicken and tomato-basil sauce to the pasta.
Gently mix until the pasta is evenly coated with the sauce and chicken.
Grease a 30x18 cm or 33x22 cm baking dish.
Pour half of the pasta mixture into the prepared baking dish.
Sprinkle 200g of mozzarella cheese evenly over the pasta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer.
Sprinkle half of the fresh basil over the cheese layers.
Layer the remaining half of the pasta mixture evenly on top of the cheese and basil.
Sprinkle the remaining 100g of mozzarella cheese evenly over the top layer of pasta.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and lightly golden.
Remove from the oven and sprinkle immediately with the remaining Parmesan cheese and fresh basil.
Serve warm.
Expert advice for the best results
Use high-quality tomato sauce for the best flavor.
Don't overcook the pasta, as it will continue to cook in the oven.
Add a pinch of red pepper flakes for a hint of spice.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve in the baking dish or portion onto plates. Garnish with fresh basil sprigs.
Serve with a side salad and garlic bread.
Pairs well with tomato-based sauces.
Discover the story behind this recipe
Comfort food
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