Cheesy Chicken Penne Bake
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Cheesy Chicken Penne Bake

Cheesy Chicken Penne Bake

with Marinara and Zucchini

No matter the weather, it’s pretty much impossible not to daydream about cheesy baked carbs. This killer casserole is guaranteed to make those dreams a reality. In it you’ll find chicken, zucchini, and tender bites of al dente penne all enrobed in a rich marinara sauce. To top things off, there’s a crispy layer of toasty panko and melty mozzarella. Serve it right from the pan for maximum cheese pull potential and wait for the oohs and aahs from your lucky fellow diners.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

10 ounce

Chicken Breast Strips

14 ounce

Marinara Cup

6 ounce

Penne Pasta

(Contains Wheat)

1 unit

Chicken Stock Concentrate

1 tablespoon

Tuscan Heat Spice

½ cup

Mozzarella Cheese

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit


Not included in your delivery

3 tablespoon


(Contains Milk)

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber7 g
Protein48 g
Cholesterol175 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Bowl
Large Pan
Paper Towel


Prep and Season Breadcrumbs

Heat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave in 10- 15 second intervals until melted. Stir in panko; season with salt and pepper.

Cook Chicken

Pat chicken dry with paper towels. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken; season with salt, pepper, and half the Tuscan Heat Spice. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a second medium bowl. Wipe out pan.

Cook Pasta

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook Zucchini

Meanwhile, heat another large drizzle of olive oil in pan used for chicken over medium-high heat. Add zucchini and remaining Tuscan Heat Spice; cook, stirring occasionally, until golden brown and tender, 6-8 minutes. Reduce heat to medium low.

Simmer Sauce

Add marinara sauce, stock concentrate, and chicken to pan. Stir in drained penne, ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 2 TBSP butter (3 TBSP for 4). (TIP: If needed, stir in more reserved cooking water 1 TBSP at a time until penne is thoroughly coated in sauce.) Season with salt (start with ½ tsp, taste, and add more from there) and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish.

Finish and Serve

Sprinkle pasta mixture with mozzarella and panko. Broil or bake until cheese is melted and bubbly and panko is golden, 2-4 minutes. (TIP: Watch carefully for any burning.) Serve straight from the pan.