2boneless skinless chicken breastscut into bite-sized pieces
1tspItalian seasoning
Kosher salt and ground pepperto taste
2/3cupshredded parmesan cheesedivided
1mediumyellow onionminced
4-6clovesgarlicminced
14ozjar marinara sauce
8ozshort dry pastaGF if needed
Fresh basilchopped to garnish
Instructions
Heat the oil in a large skillet over medium-high heat.
Season the chopped chicken with Italian seasoning, salt, and pepper. Add the pieces to the skillet and cook for 4-6 minutes, or until the chicken is golden brown.
Add ⅓ cup of Parmesan cheese and cook for 1 minute more, or until the cheese is melted over the chicken. Set aside.
To the same preheated skillet, add the remaining oil, onion, and garlic. Cook for 2-4 minutes, or until the onion softens. Stir in the marinara sauce and let it simmer for 3-5 minutes.
Meanwhile, bring a pot with salted water to a boil. Add the pasta and cook following the package instructions. Reserve ¼ cup of the pasta water, then drain.
Return the chicken to the sauce together with the pasta and reserved pasta water. Toss well to combine.
Serve immediately with remaining Parmesan cheese and freshly chopped basil.
Notes
Pasta: use any pasta of choice that suits your dietary needs. For healthier pasta options, use lentil or chickpea pasta.
Chicken: we always prefer chicken breast over chicken thighs since they are leaner. But if you prefer using boneless chicken thighs that's fine.
Marinara sauce: you may use your favorite brand or make your own sauce at home. We have a homemade marinara sauce you can check out.
Parmesan cheese: Try shredding your own parmesan cheese for the best flavor possible. Store-bought is fine.
Oil: we used olive oil, but any oil of choice works.