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homemade No-Boil Chicken Penne photo

No-Boil Chicken Penne

A creamy, cheesy one-dish penne baked with chicken and marinara for an easy weeknight dinner.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Foil
  • Measuring cups and spoons
  • Spoon or spatula

Ingredients
  

  • 1 26-oz jar pasta sauce
  • 1.5 cups water
  • 1 15-oz container ricotta cheese
  • 2 cups shredded mozzarella divided
  • 0.25 cup parmesan cheese
  • 3 cups cooked chicken chopped
  • 8 oz penne pasta uncooked
  • 2 Tbsp fresh basil chopped

Instructions
 

  • Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  • In a large mixing bowl, stir together the jarred pasta sauce, water, ricotta, 1 cup of the shredded mozzarella, chopped cooked chicken, grated Parmesan, and uncooked penne until evenly combined.
  • Transfer the mixture to the prepared 9x13-inch baking dish and spread into an even layer. Cover tightly with foil.
  • Bake covered for 55 minutes, or until the pasta is tender when tested with a fork.
  • Remove the foil, sprinkle the remaining 1 cup of shredded mozzarella over the top, and return to the oven uncovered for 5 to 10 minutes, until the cheese is melted and bubbly.
  • Remove from the oven, sprinkle with chopped basil, and let rest a few minutes before serving.

Notes

  • Use rotisserie chicken to save time.
  • Stir gently so the pasta doesn't break while mixing.
  • Let rest a few minutes before serving to thicken.