01 -
Cube the chicken into small pieces, then sprinkle them evenly with salt, pepper, and Italian seasoning.
02 -
Pour 2 tablespoons of olive oil into a big pot and warm it over medium heat. Cook the chicken cubes for around 2 minutes on each side till golden. Move them to a plate once done.
03 -
In the same pot, add the final tablespoon of olive oil. Sauté the minced onion for about 3-4 minutes, stirring until it looks soft and clear.
04 -
Stir the garlic into the cooked onion briefly, letting it cook just until you can smell it (roughly 30 seconds). Pour in the marinara and let it warm up to a light simmer.
05 -
Place the browned chicken back into the simmering marinara sauce. Spoon some sauce over the chicken and cover the pot. Let it gently cook for 15-20 minutes on low–medium heat until the chicken is fully done (165°F inside).
06 -
Fold the cooked rigatoni or penne into the saucy chicken mixture. Toss in the shredded Parmesan and ¼ cup mozzarella. Stir everything on low heat until the cheese melts nicely into the pasta.
07 -
Spread the remaining 1¼ cups mozzarella over the top. Cover the pot and turn off the heat. Let it rest a few minutes so the cheese melts into a gooey layer.
08 -
Serve right away, scattering chopped basil over the top for a pop of color and taste. Dig in and enjoy the cozy meal!