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:
Cook the Chicken:
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.
Sauté the Onion and Garlic:
In the same pot, add the minced onion and garlic. Cook for about 2-3 minutes, until the onion is soft and translucent.
Prepare the Sauce:
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.
Cook the Pasta and Chicken:
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.
Add the Cheese:
Stir in the Parmesan cheese and 1/4 cup of the shredded mozzarella cheese. Mix well until the cheese is melted and incorporated.
Finish with Mozzarella:
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.
Garnish and Serve:
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