A cost-conscious pasta classic featuring chicken, marinara, and melted cheese in one-pan convenience.
# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 400 grams), cut into bite-sized pieces
→ Pasta & Grains
02 - 300 grams (10 ounces) penne or rotini pasta, uncooked
→ Vegetables
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
→ Sauces & Liquids
05 - 700 milliliters (approximately 24 ounces) marinara sauce
06 - 500 milliliters (2 cups) water or low-sodium chicken broth
→ Dairy
07 - 120 grams (1 cup) shredded mozzarella cheese
08 - 50 grams (½ cup) grated Parmesan cheese
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried Italian herbs (such as basil, oregano, or a blend)
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
→ Optional Garnishes
13 - Fresh basil or parsley, chopped
# Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened.
02 - Incorporate the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Introduce the chicken pieces to the skillet. Season with salt and pepper, then sauté for approximately 4–5 minutes until lightly browned, ensuring it is not fully cooked through at this stage.
04 - Stir in the uncooked pasta, marinara sauce, dried Italian herbs, and water or chicken broth. Ensure thorough mixing, verifying that all pasta is submerged in the liquid.
05 - Bring the mixture to a gentle boil. Reduce heat to low, cover the skillet, and simmer for 15–18 minutes. Stir occasionally until the pasta reaches an al dente texture and the chicken is fully cooked.
06 - Remove the lid from the skillet. Evenly distribute the shredded mozzarella and grated Parmesan cheese over the top of the pasta mixture. Cover again for 2–3 minutes, or until the cheese is completely melted.
07 - If using, garnish with fresh chopped basil or parsley. Serve immediately while hot.
