| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 6 servings |
Ingredients
- 1 pound penne or rigatoni
- 2 tablespoons olive oil, plus more for drizzling
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 large onion, finely diced
- One 25-ounce jar good-quality marinara sauce
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 2 tablespoons minced fresh parsley
- 8 ounces fresh mozzarella, cut into medium cubes
- 1/4 cup Parmesan shavings, plus grated Parmesan, for serving
- 12 basil leaves, cut into chiffonade
Instructions
- Cook the pasta according to the package directions.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
- In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
- Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
- Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
- Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 643 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 43 g |
| Cholesterol | 103 mg |
| Sodium | 845 mg |
Reviews
This recipe was fantastically awesome ! Loved it and husband too! Keep sharing the great work you do. Thank You☮️
Patricia Sullivan
The family loved it! Easy and delicious!
DELICIOUS
I like a lot of her recipes but I cringe every time she makes pasta because she doesn’t say to salt the water once it starts to boil.
Really Good My Family Loved It
Sooo good!! Would love to try with Italian sausage or even shrimp!! Will make again for sure!
I substituted the chicken with cut up meatballs(the only meat I had at the time) and added halved cherry tomatoes. It was amazing 🙂 I’ll make it again with actual chicken next time
Super easy, super tasty
Delicious. I used bowie pasta instead and added a little extra cheese!
So good!