Parmesan Chicken Dish (Printable Version)

Juicy chicken, marinara-coated pasta, and gooey cheese meet in one pot for a fast, easy dinner with little cleanup.

# Ingredients:

→ Chicken Prep

01 - 3 big chicken breasts, boneless and skinless, diced
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ tbsp dried Italian herbs
05 - 3 tbsp olive oil, split into portions

→ Saucy Mix

06 - 1 large sweet onion, finely chopped
07 - 1 tbsp minced garlic
08 - 24-ounce jar of your favorite marinara

→ Pasta & Toppings

09 - 16 ounces cooked penne or rigatoni
10 - ½ cup Parmesan, grated
11 - 1½ cups mozzarella, shredded
12 - 3 tbsp fresh basil, chopped (for sprinkling on top)

# Steps:

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!

# Notes:

01 - Try a homemade marinara sauce for an even richer taste.
02 - A 6-8 quart Dutch oven works best. Adjust based on your pot size.
03 - You can freeze this (minus the pasta) for up to 3 months. Add fresh pasta when reheating.
04 - Always ensure chicken reaches 165°F internally for safety.