Ingredients:
1 lb diced chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, according to taste
4 cups chicken broth
12 oz penne or rotini pasta
1 cup marinara sauce
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish (optional)
Instructions:
Start the Chicken: In a large pot, warm the olive oil over medium heat. Toss in the diced chicken, minced garlic, Italian seasoning, salt, and pepper. Sauté until the chicken is thoroughly cooked and no longer pink, about 5-7 minutes.
Broth and Pasta: Pour the chicken broth into the pot and bring to a rolling boil. Mix in the pasta along with the marinara sauce. Lower the heat and let it simmer.
Pasta Cooking: Cover the pot and let the pasta cook for about 12-15 minutes, stirring now and then, until it’s al dente and most of the liquid has been absorbed.
Cheese Time: Take the pot off the heat and blend in both the Parmesan and mozzarella cheese until the mixture is smooth and creamy.
Final Touch: Sprinkle fresh basil over the top for an extra burst of flavor. Serve warm and savor the creamy goodness!
Prep Time: 10 min | Total Time: 35 min | Servings: 4