Ingredients

The following ingredients have 4 Servings
  • 1-2 Tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon Kosher salt (, more to taste)
  • 1/4 teaspoon freshly cracked pepper (, more to taste)
  • 1/2 teaspoon Italian seasoning
  • 1 cup chopped yellow onion
  • 2-4 cloves garlic (, minced)
  • 10 ounces rigatoni
  • 32 ounces marinara sauce
  • 3 cups water
  • 1 cup shredded mozzarella cheese (, more if desired)
  • 1/4 cup grated parmesan cheese

Instruction

  • Drizzle olive oil in a large skillet or dutch oven pot. Heat over medium high heat. Then add the chicken in an even layer. Sprinkle the salt, pepper and Italian seasoning over top. After 3-4 minutes, flip the chicken and cook an additional 2 minutes or until cooked through. Remove chicken and set on a plate. Cover and set aside.
  • Add more oil to the pot if needed and then add in the onion. Cook about 2 minutes and then add in the garlic. Cook an additional 1-2 minutes or until onions are translucent.
  • Pour the marinara and water into the pot. Bring to a light boil and then reduce the heat to medium. Add in the pasta. Stir and then cover with a lid and cook for about 12 minutes, or until the pasta is cooked through. Stir once or twice.
  • Add the chicken back into the pot. Stir in the parmesan cheese and 1/3 cup of the mozzarella cheese. Salt and pepper to taste.
  • Finally, add the remainder of the mozzarella cheese on top. Place the lid on and cook an additional 2 minutes over low, or until the cheese is melted. You could also put under the broiler for a minute if desired. Sprinkle with fresh parsley or basil, if desired. Serve while warm.