Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup chicken broth
- 8 ounces penne pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Fresh basil leaves, for garnish
If you’re out of penne, feel free to swap in any short pasta you have on hand. No chicken broth? Water with a touch of bouillon will do the trick. This dish loves a good improvisation.
Instructions
- Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, pour in the marinara sauce and chicken broth, bringing it to a simmer.
- Add the penne pasta, ensuring it’s submerged in the liquid. Cover and cook for about 10 minutes, until the pasta is just al dente.
- Return the chicken to the skillet and stir in the Italian seasoning. Sprinkle the mozzarella and Parmesan cheeses over the top.
- Cover the skillet and let it cook for another 5 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil and serve immediately.
Cooking this dish always takes me back to those evenings with my dad, where kitchen chaos turned into something wonderful. Embrace the spills and splatters—they’re part of the magic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Parmesan Pasta Skillet, recipe, cooking, food
