Ingredients
• 1 tbsp olive oil
• 1 lb (450g) boneless chicken breast or thighs, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz penne or rigatoni (uncooked)
• 1 can (24 oz) marinara sauce
• 1 cup low-sodium chicken broth
• ½ tsp dried oregano
• ½ tsp Italian seasoning
• Salt & pepper to taste
• 1 cup shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese (divided)
• Fresh basil, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add chicken and cook 5–6 minutes until browned. Remove and set aside.
- In the same pot, sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in uncooked pasta, marinara sauce, chicken broth, oregano, Italian seasoning, salt, and pepper. Mix well.
- Return chicken to the pot. Bring to a boil, then reduce heat to low.
- Cover and simmer 15–18 minutes, stirring occasionally, until pasta is tender and liquid is absorbed.
- Stir in ¾ cup mozzarella and ¼ cup Parmesan until melted and creamy.
- Top with remaining cheeses. Cover and let sit 2–3 minutes until gooey.
- Garnish with fresh basil and serve hot!
✨ Cleanup is a breeze—just one pot!
💡 Make it heartier: Add spinach, mushrooms, or zucchini with the onions.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 480 , Net Carbs: 42g , Fats: 18g , Protein: 38g