Ingredients:
– 16 oz dried short-cut pasta (e.g., rigatoni)
– 1 cup mozzarella cheese, shredded
– 1 medium yellow onion, minced
– 24 oz jar of marinara sauce (e.g., Newmans Own)
– 1/2 cup Parmesan cheese, grated
– 3 cloves garlic, minced
– 2-3 boneless, skinless chicken breasts, diced into bite-sized pieces
– 1 tsp Italian seasoning
– Water to fill the empty marinara sauce jar
– Salt and pepper, to taste
– 1/2 tsp garlic powder
– Fresh parsley and/or basil, minced for garnish
– Additional dried Italian seasoning, optional
Instructions:
1. In a large pot or skillet, drizzle olive oil and heat it over medium-high. Add the diced chicken, season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes until mostly cooked through, then remove the chicken to a plate and set aside.
2. In the same pot, toss in the minced onion and garlic. Sauté for about 2-3 minutes until the onion is soft and translucent.
3. Pour in the marinara sauce, then fill the empty jar with water and add it to the pot. Stir everything together and bring to a boil, then reduce to a strong simmer.
4. Add the chicken back into the pot along with the dried pasta. Stir to combine, cover, and cook for 10-15 minutes, stirring occasionally, until the pasta reaches your desired doneness.
5. Stir in the Parmesan cheese and 1/4 cup of shredded mozzarella. Mix well until the cheeses melt into the pasta.
6. Sprinkle the remaining 3/4 cup of mozzarella cheese on top. Let it cook for another 2-3 minutes until the cheese is irresistible and gooey.
7. If you want, sprinkle with additional Italian seasoning. Garnish with fresh parsley or basil, and serve hot. Enjoy your delightful one-pot chicken parmesan pasta!
Nutritional Information:
Approximately 620 kcal per serving, rich in protein, and deliciously cheesy!
Time: Preparation time: 10 minutes | Cooking time: 25 minutes
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