Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 jar (24 oz) high-quality marinara sauce
- 2 cups chicken broth
- 1/2 cup heavy cream
- 12 oz short pasta (penne, rotini, or bowtie)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Step 1: Sear the Chicken: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot pan and cook for about 3 to 4 minutes until golden brown on all sides. You do not need to cook it all the way through yet; it will finish cooking with the pasta.
- Step 2: Aromatics and Liquids: Lower the heat to medium and stir in the minced garlic, dried oregano, and red pepper flakes. Sauté for about 30 seconds until the garlic becomes fragrant. Pour in the marinara sauce, chicken broth, and heavy cream. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pan.
- Step 3: Simmer the Pasta: Add the dry pasta to the skillet. Ensure the pasta is mostly submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and simmer for 10 to 12 minutes, or until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent the pasta from sticking to the bottom.
- Step 4: Melt the Cheese: Once the pasta is cooked, turn off the heat. Stir in the grated Parmesan cheese. Sprinkle the shredded mozzarella evenly over the top. Place the lid back on for 1 to 2 minutes until the mozzarella is perfectly melted and gooey. For a crusty finish, you can place the oven-safe skillet under a broiler for 2 minutes.
- Step 5: Garnish and Serve: Remove the lid and garnish the dish generously with fresh basil leaves. Serve immediately while the cheese is hot and stretchy. This dish pairs beautifully with a simple side salad or some crusty garlic bread to soak up the creamy sauce.
- Cook Time: 20 minutes