30 minutes
Dive into a comforting casserole that combines the classic flavors of Chicken Parmesan with penne pasta in a one-pot wonder. It's the perfect weeknight meal that promises a deliciously satisfying experience with every forkful.
Extra Virgin Olive Oil, divided
tablespoons
Onion, finely chopped
each
Garlic Clove, minced, divided
each
Penne Pasta
0 oz
Crushed Tomatoes, canned
0 oz
cups
Table Salt, divided
teaspoons
teaspoons
Panko bread crumbs
cups
Rotisserie Chicken, skin and bones removed, meat shredded into bite-size pieces
0 lb
Whole-Milk Mozzarella Cheese, shredded
0 oz
1. Sauté Aromatics
Preheat the oven's broiler and position a rack in the middle. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion and three-quarters of the minced garlic, cooking until the onion softens, about 4 minutes.
2. Pasta Preparation
To the Dutch oven, add the penne pasta, crushed tomatoes, water, 1¾ teaspoons of salt, and red pepper flakes. Bring the mixture to a boil. Lower the heat to medium, cover, and let it simmer, stirring occasionally, until the pasta is tender, around 10 minutes.
3. Panko Topping
While the pasta cooks, mix panko bread crumbs, the remaining 1 tablespoon of olive oil, the rest of the minced garlic, and the remaining ¼ teaspoon of salt in a bowl. Microwave the panko mixture until it turns golden brown, which should take about 2 to 3 minutes, stirring occasionally; then set aside.
4. Casserole Assembly
Stir the shredded chicken into the pasta mixture. Evenly sprinkle the shredded mozzarella cheese over the top. Place the Dutch oven under the broiler and broil until the cheese melts and develops spotty brown patches, approximately 5 minutes. Remove from the broiler and evenly sprinkle the golden panko topping over the melted cheese.
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