Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cups chicken broth
- 1 cup marinara sauce
- 8 ounces penne pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Feel free to swap the mozzarella with provolone if that’s what you have on hand. This is exactly the kind of flexible recipe that fits into real life, where improvisation is key—just like when my mom could whip up magic from a can of tomatoes and a few spices.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, garlic powder, and Italian seasoning. Cook until the chicken is browned on all sides, about 5-7 minutes. Remember, it’s okay if the chicken isn’t fully cooked yet.
- Add the chicken broth and marinara sauce to the pot, stirring to combine. Bring the mixture to a simmer, then add the penne pasta. Stir well to ensure the pasta is submerged in the liquid.
- Reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes, stirring occasionally, until the pasta is al dente and the chicken is cooked through.
- Stir in the mozzarella and Parmesan cheese until melted and bubbly. This is my favorite part—watching the cheese transform the dish into something irresistibly creamy.
- If desired, sprinkle fresh basil over the top for a burst of color and flavor before serving.
And there you have it! A dish that’s as joyful and comforting as those late-night meals in my childhood home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: One Pot Chicken Parmesan Pasta, recipe, cooking, food