Ingredients:

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and black pepper, to taste

1 small onion, diced

3 cloves garlic, minced

3 cups chicken broth

1 (24-ounce) jar marinara sauce

2 ½ cups uncooked penne pasta

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup breadcrumbs (optional, for topping)

Fresh basil, chopped (for garnish)

Directions:

Heat olive oil in a large, deep skillet or pot over medium-high heat. Add the chicken, garlic powder, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken and set aside.

In the same pot, add the onion and garlic, sautéing for 2-3 minutes until softened.

Pour in the chicken broth, marinara sauce, and penne pasta. Stir to combine, bring to a boil, then reduce the heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.

Return the cooked chicken to the pot and stir to combine. Sprinkle mozzarella and Parmesan cheese over the pasta, cover, and let sit for 2-3 minutes until the cheese is melted.

(Optional) If you’d like a crunchy topping, sprinkle breadcrumbs on top and place the pot under the broiler for 2-3 minutes until golden and bubbly.

Garnish with fresh basil and serve hot.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 450 kcal per serving | Servings: 6 servings