Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Cook 12 oz short pasta in salted water until just al dente (about 1 minute under the box time — it'll finish baking). Drain well; don't rinse.

2. 2

   Toss the pasta with 2 cups marinara and half of the cheeses (1 cup mozzarella + ¼ cup Parmesan) until every piece looks coated. Spread in a greased 9×13-inch dish.

3. 3

   Scatter 3 cups chopped cooked breaded chicken (or grilled chicken) over the pasta. Spoon the remaining 1 cup marinara over the chicken, then top with the rest of the mozzarella, Parmesan, and 1 teaspoon Italian seasoning — you want a full cheese blanket with no bare pasta showing.

4. 4

   Bake 25–30 minutes until the edges are bubbling and the cheese is melted with golden spots. Rest 10 minutes so it scoops cleaner. Tear fresh basil over the top if you have it. You want bubbly cheesy pasta with crispy chicken bits under a golden cheese blanket — not a dry underbaked middle or a greasy puddle.