Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 8 ounces penne pasta
- 2 cups chicken broth
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater (if using block cheese)
Step-by-Step Instructions
To kick things off, I heat the olive oil in my trusty large pot over medium heat. I season the diced chicken with salt, pepper, and Italian seasoning before adding it to the pot. I sauté the chicken for about 5-7 minutes until it’s golden and cooked through. The aroma that fills the kitchen at this stage is simply heavenly! Once the chicken is cooked, I remove it from the pot and set it aside, keeping all those flavorful bits at the bottom. (See the next page below to continue steps…)