▢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 (I used rigatoni)
▢24 oz jar of your favorite marinara sauce (I used Newman’s Own)
▢water to fill empty marinara sauce jar
▢1 cup mozzarella cheese
▢1/2 cup parmesan cheese
▢salt and pepper, to taste
▢additional dried Italian seasoning, optional
▢fresh parsley and/or basil, minced for garnish
To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.