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Italian Recipes
Cheesy Chicken Penne Bake

Cheesy Chicken Penne Bake

with Marinara and Zucchini

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Chicken Breast Strips

14 ounce

Marinara Sauce

6 ounce



1 unit

Chicken Stock Concentrate

1 tablespoon

Tuscan Heat Spice

¼ cup

Shredded Mozzarella Cheese


1 unit

Panko Breadcrumbs


3 tablespoon


Not included in your delivery

4 teaspoon



Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber7 g
Protein48 g
Cholesterol160 mg
Sodium1200 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.
Instructionsarrow up iconarrow up icon
Prep and Season Breadcrumbs
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, 10-15 seconds at a time, until melted. Stir in panko; season with salt and pepper.

Cook Chicken
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 medium bowl. Wipe out pan.

Cook Pasta
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
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

Simmer Sauce
Simmer Sauce

Reduce heat under pan with zucchini to medium low. Add marinara sauce, stock concentrate, and reserved chicken. Stir in drained penne, ¼ cup reserved pasta cooking water (½ cup for 4), and 2 TBSP butter (3 TBSP for 4). If sauce seems dry, add more reserved pasta cooking water 1 TBSP at a time. Season with salt (we used ½ tsp) and pepper. TIP: For 4 servings or if pan isn’t ovenproof, transfer mixture to a baking dish now.

Finish and Serve
Finish and Serve

Sprinkle pasta mixture with mozzarella and breadcrumbs. 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 pan.