Ingredients
- Chicken breasts: 2, boneless and skinless
- Pasta: 1 pound, penne or rotini
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Marinara sauce: 24 ounces
- Mozzarella cheese: 8 ounces, shredded
- Fresh basil: 1/4 cup, chopped
- Parmesan cheese: 1/4 cup, grated
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until browned and cooked through, about 6-8 minutes per side. Remove chicken from skillet and let rest for a few minutes before dicing or shredding.
- Step 3: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in marinara sauce and bring to a simmer.
- Step 4: Add cooked pasta and diced/shredded chicken to the skillet with the marinara sauce. Stir to combine.
- Step 5: Sprinkle mozzarella cheese and Parmesan cheese over the pasta mixture. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
- Step 6: Garnish with fresh basil before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of water or broth before microwaving or warming in a skillet to keep the pasta from drying out.
- Serve with a side of crusty garlic bread to soak up all that delicious sauce!
- Don't overcrowd the skillet when cooking the chicken to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American