12 ounces dry penne pasta
3 cups marinara sauce
2 cups shredded mozzarella cheese
2 cups grated Parmesan cheese
½ cup roughly chopped fresh basil
1 tablespoon extra virgin olive oil
2 pounds boneless, skinless chicken breast, cut into thin fillets
1 tablespoon finely minced garlic
½ cup Italian breadcrumbs
Preheat oven to 375 degrees Fahrenheit.
Cook pasta according to package, but shave off 3 minutes of cooking time to account for baking time. Drain.
Mix pasta with 2 cups marinara sauce, 1 cup mozzarella cheese, 1 cup Parmesan cheese, half the basil and 1 tablespoon olive oil. Pour into a 3-quart casserole dish.
Lay the chicken breasts over the pasta. Cover chicken with remaining 1 cup marinara, minced garlic and remaining basil.
Sprinkle breadcrumbs on top, followed by the remaining mozzarella and Parmesan.
Cover loosely with foil and bake for 45 minutes. Remove foil and bake for another 15 to 20 minutes, or until the cheese is melted and bubbly. Be sure that internal temperature reaches 165 degrees F.