Savory chicken, melty cheeses, and zesty marinara blend in this quick, hearty pasta perfect for family dinners.
# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 1 pound), cut into 1-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
→ Pasta & Sauce
05 - 9 ounces penne or rotini pasta (regular or gluten-free)
06 - 2 tablespoons olive oil
07 - 3 garlic cloves, minced
08 - 24 ounces marinara sauce
09 - 1 2/3 cups low-sodium chicken broth
10 - 1/2 teaspoon red pepper flakes (optional)
→ Cheese Topping
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh basil or parsley (for garnish)
# Method:
01 - Combine cubed chicken breasts with kosher salt, black pepper, and Italian seasoning in a bowl. Toss until evenly coated.
02 - Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces and cook for 4 to 5 minutes, stirring, until lightly browned but not fully cooked. Remove chicken and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Add uncooked pasta, marinara sauce, and chicken broth into the skillet. Stir thoroughly, scraping any browned bits from the bottom.
05 - Return chicken to the skillet. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and chicken is cooked through.
06 - Uncover and evenly sprinkle shredded mozzarella and grated Parmesan over the pasta. Cover and allow cheese to melt for 2 to 3 minutes. For a golden top, broil uncovered for 2 to 3 minutes until bubbly and lightly browned.
07 - Garnish with chopped fresh basil or parsley. Serve immediately while hot.
