Ingredients
Scale
- 2–3 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 16 oz dried short-cut pasta (e.g. rigatoni)
- 24 oz jar of your favorite marinara sauce (e.g. Newman's Own)
- Water to fill the empty marinara sauce jar
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- Salt and pepper, to taste
- Additional dried Italian seasoning (optional)
- Fresh parsley and/or basil, minced for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add diced chicken, season with salt, pepper, Italian seasoning, and garlic powder, and cook for about 5 minutes.
- Remove chicken and set aside.
- Sauté minced onion and garlic in the same pot for 2-3 minutes.
- Pour in marinara sauce and fill the jar with water, adding it to the pot.
- Bring to a boil, then reduce heat to simmer.
- Return chicken to the pot and stir in dried pasta, cover, and cook for 10-15 minutes.
- Add parmesan and 1/4 cup mozzarella cheese, stirring until melted.
- Sprinkle remaining mozzarella on top and cook until bubbly.
- Garnish with fresh herbs before serving.
Notes
Ensure chicken is diced evenly for uniform cooking.
Monitor pasta closely to prevent overcooking.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg