One-Pot Chicken Parmesan Pasta

Ingredients:
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 marinara sauce (e.g., Newman’s Own)
Water to fill the empty marinara sauce jar
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Additional dried Italian seasoning, optional
Fresh parsley and/or basil, minced for garnish
Instructions:
In a large pot or skillet (like a Dutch oven), add a drizzle of olive oil and heat over medium-high heat. Add the diced chicken and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until the chicken is mostly cooked through. Remove the chicken to a plate and set aside.
In the same pot, add the minced onion and garlic. Cook for about 2-3 minutes, until the onion is soft and translucent.
Pour in the marinara sauce, then fill the empty sauce jar with water and add it to the pot. Stir well and bring the mixture to a boil, then reduce to a strong simmer.
Add the chicken back to the pot along with the dried pasta. Stir to combine, then cover and cook for 10-15 minutes, stirring occasionally, until the pasta is cooked to your liking.
Stir in the Parmesan cheese and 1/4 cup of the shredded mozzarella cheese. Mix well until the cheese is melted and incorporated.
Sprinkle the remaining 3/4 cup of mozzarella cheese on top of the dish. Cook for another 2-3 minutes, until the cheese is melted and gooey.
If desired, sprinkle with additional Italian seasoning. Garnish with fresh parsley or basil, and serve hot. Enjoy your cheesy, one-pot chicken parmesan pasta!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 620 kcal per serving | Servings: 4-6 servings