Ingredients:

  • 4 large Boneless, skinless chicken breasts (approx. 700g)
  • 1 cup All-purpose flour (120g)
  • 1 tsp Kosher salt
  • ½ tsp Freshly cracked black pepper
  • 2 large eggs, lightly beaten
  • 2 cups Panko breadcrumbs (110g)
  • ¼ cup Grated Parmesan cheese (for breading mix)
  • 2 tbsp Olive oil (for partial-bake)
  • 12 oz Penne or Ziti pasta (340g)
  • 1 tbsp Olive oil (for sautéing)
  • 2 cloves Garlic, minced
  • 2 jars High-quality marinara sauce (approx. 48 oz total)
  • 1 tsp Dried oregano
  • ½ tsp Crushed red pepper flakes (optional)
  • 5 cups Fresh mozzarella cheese, low-moisture, shredded (175g)
  • ½ cup Grated Parmesan cheese (for the top layer)
  • ¼ cup Fresh basil, chopped (for garnish)

Instructions:

  1. Prep the Chicken: Cut the chicken breasts horizontally to create 8 thinner cutlets (paillards). Place each cutlet between cling film and pound gently with a meat mallet until a uniform thickness of about ½ inch (1.25 cm).
  2. Set Up Dredging Station: Prepare three shallow dishes: 1) Flour mixed with salt/pepper, 2) Beaten eggs, 3) Panko mixed with ¼ cup Parmesan.
  3. Bread the Cutlets: Dredge each cutlet thoroughly: first in flour, then egg (letting excess drip off), and finally press firmly into the Panko mixture until fully coated.
  4. Par-Bake the Chicken: Preheat oven to 400°F (200°C). Arrange cutlets on a baking sheet. Drizzle with 2 tbsp of olive oil. Bake for 10–12 minutes until slightly crisp and opaque. Remove and set aside. This step sets the crust.
  5. Cook Pasta: Cook the penne pasta in salted boiling water according to package directions, reducing the time by 2 minutes (al dente, as it will finish cooking in the oven). Drain well.
  6. Sauté Aromatics: In a large pot or saucepan, heat 1 tbsp olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Do not burn.
  7. Simmer Sauce: Pour in both jars of marinara. Stir in the dried oregano and red pepper flakes (if using). Bring to a gentle simmer for 5 minutes. Remove from heat.
  8. Combine Pasta and Sauce: Pour approximately ⅔ of the marinara sauce over the cooked, drained pasta. Stir gently until the pasta is fully coated.
  9. Base Layer: Lightly coat the bottom of the 9x13 inch baking dish with a thin layer of the reserved marinara sauce.
  10. Pasta Layer: Pour the sauced pasta into the baking dish, spreading it evenly.
  11. Chicken Layer: Arrange the par-baked chicken cutlets in a single layer over the pasta. Overlap slightly if necessary.
  12. Sauce and Cheese: Drizzle the remaining marinara sauce evenly over the chicken cutlets. Top generously with the shredded mozzarella and the remaining ½ cup of Parmesan cheese.
  13. Bake: Bake at 400°F (200°C) for 20–25 minutes, or until the sauce is bubbling heartily and the cheese is melted and golden brown.
  14. Rest and Garnish: Remove from the oven and let the casserole rest for 5–10 minutes for stability. Garnish with fresh chopped basil before serving.