One-Pan Cheesy Breaded Chicken Penne Casserole

This fuss-free baked casserole is the ultimate cozy weeknight family dinner, packed with tender pasta, juicy breaded chicken, and plenty of gooey melted cheese. With just 15 minutes of hands-on prep and one dish for easy cleanup, it’s made for busy nights when you still want a satisfying, hearty meal.

Recipe Basics

| Prep Time | Cook Time | Total Time | Servings |

|-----------|-----------|------------|----------|

| 15 minutes | 50 minutes | 1 hour 5 minutes | 6 |

Ingredients

• Nonstick cooking spray (for greasing your baking dish)

• 8 ounces penne pasta (any other small, short-shaped pasta works well as a substitute)

• 3 cups marinara sauce (high-quality store-bought brands like Rao's® work perfectly; divided use)

• 1 ½ cups chicken bone broth

• 2 cups fresh torn spinach (optional, for an extra boost of greens)

• 1 teaspoon Italian seasoning (optional, for extra herb depth of flavor)

• Salt and freshly ground black pepper, to taste

• 16 frozen breaded chicken tenders (popular brands like Just Bare® work great for this recipe)

• 1 ½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Coat a 9x13-inch casserole dish evenly with nonstick cooking spray to prevent sticking.

2. Add uncooked penne directly to the prepared dish. Pour 2 cups of marinara sauce over the pasta, then add the chicken bone broth and stir gently to mix, making sure all pasta is coated.

3. If you’re using spinach and Italian seasoning, sprinkle half of the spinach and all of the Italian seasoning over the pasta mixture. Season with salt and black pepper to taste, then cover the dish tightly with aluminum foil.

4. Bake the covered casserole for 25 to 30 minutes, until the pasta is fully tender and most of the liquid has been absorbed.

5. Remove the casserole from the oven and remove the foil. Stir in the remaining spinach, letting the residual heat from the pasta wilt it completely. Arrange the frozen chicken tenders in an even layer across the top of the pasta mixture, then spoon the remaining marinara over the chicken for a light, even coating. Finish by sprinkling both shredded mozzarella and grated Parmesan evenly over the entire top.

6. Return the uncovered casserole to the oven and bake for another 15 to 20 minutes. The dish is done when the chicken tenders reach a safe internal temperature of at least 165 degrees F (74 degrees C), and the cheese is bubbly with lightly golden edges. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.