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 (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

Instructions

1. Place a large pot or deep skillet over medium-high heat and add a light drizzle of olive oil. Add the chicken pieces and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until the chicken is mostly cooked through. Transfer it to a plate and set aside.
2. In the same pot, add the minced onion and garlic. Cook for 2–3 minutes, stirring occasionally, until softened. Pour in the marinara sauce, then fill the empty sauce jar with water and add that as well. Bring everything to a boil, then lower the heat to maintain a steady simmer.
3. Return the chicken to the pot and add the pasta. Stir to combine, cover, and cook for 10–15 minutes, or until the pasta reaches your preferred tenderness. Stir in the parmesan cheese and 1/4 cup of the mozzarella cheese.
4. Sprinkle the remaining 3/4 cup mozzarella cheese over the top. Let it cook for another 2–3 minutes, until the cheese is fully melted and bubbly.
5. Finish with a sprinkle of additional Italian seasoning if desired, and garnish with fresh parsley or basil before serving.