Place breaded frozen chicken patties atop raw dry penne, along with 3 ingredients, into a rectangular baking pan for a weeknight dinner that’s always a yes in my house
Bake the covered pan on the center rack for 30 minutes, until the pasta is mostly tender and the chicken patties are heated through.
Carefully remove the foil (watch for steam), then sprinkle the shredded mozzarella cheese evenly over the tops of the chicken patties and the exposed pasta.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted and bubbly and the pasta is fully cooked to your liking. If you want extra color, you can broil for 1–2 minutes at the end, watching closely.
Let the pan rest for 5 minutes before serving so the sauce thickens slightly. To serve, scoop a portion of pasta and top it with a chicken patty and plenty of melty cheese.
Variations & Tips
If your family loves extra cheesy pasta, add an extra 1/2 cup of mozzarella or a sprinkle of grated Parmesan on top before the final bake. You can swap marinara for any red pasta sauce you like—tomato basil, arrabbiata for a little heat, or a chunky vegetable marinara for more texture. For more protein, use larger chicken patties or tuck a few frozen meatballs in among the penne before adding the sauce. If you prefer whole wheat pasta, increase the water by about 1/4 cup and check for doneness a few minutes earlier, since different brands cook at different rates. To sneak in veggies, scatter a cup of frozen spinach, peas, or bell pepper strips over the pasta before you pour on the sauce. Make-ahead tip: assemble the pan in the morning (using cold water instead of warm), cover tightly, and refrigerate; when you’re ready to bake, add 5–10 extra minutes to the covered bake time to account for the chill. Leftovers reheat well in the microwave with a splash of water or extra sauce to keep everything saucy.
