Bubbly Marinara Chicken Penne with Zucchini and Mozzarella

This cozy baked penne brings together browned chicken, tender zucchini, rich marinara and pasta in one saucy skillet.

A topping of mozzarella and buttery panko turns golden and crisp under the broiler, making the whole dish bubbly, savory and satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Set the broiler to high or heat the oven to 500°F. Bring a large pot of salted water to a boil.
2. Wash and dry the zucchini. Trim it, quarter it lengthwise, then slice crosswise into 1/2-inch pieces.
3. Place 1 tablespoon butter in a medium microwave-safe bowl and microwave in short 10- to 15-second bursts until melted. Stir in the panko breadcrumbs and season with salt and pepper.
4. Pat the chicken breast strips dry with paper towels. Heat 2 teaspoons olive oil in a large ovenproof pan over medium-high heat.
5. Add the chicken to the pan. Season with salt, pepper and half of the Tuscan Heat Spice. Cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes. Transfer the chicken to a bowl and wipe out the pan.
6. Add the penne to the boiling water and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta cooking water, then drain the pasta.
7. While the pasta cooks, heat the remaining 2 teaspoons olive oil in the same pan over medium-high heat. Add the zucchini and remaining Tuscan Heat Spice. Cook, stirring occasionally, until golden and tender, 6 to 8 minutes.
8. Reduce the heat to medium-low. Stir the marinara sauce, chicken stock concentrate and cooked chicken into the pan with the zucchini.
9. Add the drained penne, 1/4 cup reserved pasta water and remaining 2 tablespoons butter. Stir until the pasta is well coated, adding more reserved pasta water 1 tablespoon at a time if the sauce needs loosening. Season with salt and pepper.
10. If the pan is not ovenproof, transfer the pasta mixture to a baking dish. Sprinkle evenly with mozzarella, then top with the buttered panko.
11. Broil or bake until the mozzarella is melted and bubbly and the panko is golden, 2 to 4 minutes. Watch closely to prevent burning.
12. Serve hot straight from the pan or baking dish.

Recipe Tips

FAQ

What should I do if my skillet is not ovenproof?

Transfer the sauced pasta mixture to a baking dish before adding the mozzarella and panko topping.

How do I keep the pasta from drying out?

Stir in reserved pasta cooking water a tablespoon at a time until the penne is fully coated in sauce before baking.

Can I use the broiler for the topping?

Yes. Broil on high until the cheese melts and the panko turns golden, but watch carefully because it can brown in just a few minutes.