Ingredients
- Chicken breasts: 2, boneless and skinless
- Pasta: 1 pound, penne or rotini
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Marinara sauce: 24 ounces
- Mozzarella cheese: 8 ounces, shredded
- Fresh basil: 1/4 cup, chopped
- Parmesan cheese: 1/4 cup, grated
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until cooked through, about 6-8 minutes per side. Remove chicken from skillet and cut into bite-sized pieces.
- Step 3: Add garlic to the skillet and cook for 30 seconds until fragrant. Pour in marinara sauce and bring to a simmer.
- Step 4: Add the cooked chicken and pasta to the skillet with the sauce. Stir to combine.
- Step 5: Remove from heat and stir in half of the mozzarella cheese and half of the basil.
- Step 6: Transfer to a baking dish, top with remaining mozzarella cheese and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until cheese is melted and bubbly. Garnish with remaining basil and parmesan cheese before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of water or milk to prevent the pasta from drying out.
- Serve this comforting dish with a side of garlic bread and a crisp green salad for a complete meal.
- For extra flavor, marinate the chicken in Italian dressing for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American