Ingredients
• 1 lb boneless, skinless chicken breasts, cut into 1″ cubes
• 8 oz penne or rotini (or chickpea pasta for +10g protein; omit for lower-carb & add zucchini at the end)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 (24 oz) jar marinara sauce (or 3 cups homemade)
• 2½ cups low-sodium chicken broth
• ½ cup grated Parmesan cheese (plus extra for serving)
• 1 cup shredded mozzarella
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt & black pepper to taste
• Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high. Season chicken with salt and pepper; sear 4–5 mins until golden (not fully cooked). Remove and set aside.
- In same pot, sauté garlic 30 sec until fragrant. Add pasta, marinara, broth, Italian seasoning, and red pepper flakes. Stir well.
- Return chicken (and any juices) to pot. Bring to a simmer. Cover and cook 12–14 mins, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Reduce heat to low. Stir in Parmesan. Top evenly with mozzarella. Cover and let melt 2–3 mins (or broil 1–2 mins for golden top).
- Garnish with fresh basil and extra Parmesan. Serve hot.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 460, Net Carbs: 42g, Fats: 18g, Protein: 36g
✅ Lower-carb option: Skip pasta, add 3 cups spiralized zucchini in last 5 mins — net carbs drop to ~10g/serving.