Next, I add the penne pasta and pour in the chicken broth and marinara sauce. I give it a good stir, scraping up any browned bits attached to the pot (they add so much flavor!). Bringing this mixture to a boil is my next step, and I let it simmer while I keep an eye on the liquid absorption—this usually takes about 10-12 minutes. When the pasta is al dente and has soaked up a good amount of sauce, I gently fold back in the cooked chicken.
Now comes the best part: I sprinkle both the mozzarella and Parmesan cheese over the pasta and cover the pot. Allowing it to cook for another 2-3 minutes until the cheese melts and bubbles brings everything together beautifully. I can’t wait to dive into the gooey, cheesy goodness! Once it’s ready, I give it a final stir and top it with fresh basil for a pop of color and flavor.
Pro Tips for Best Results
I’ve made this dish a few times, and one great tip I can share is to use freshly grated cheese rather than pre-shredded cheese. It melts better and gives a nice creamy texture that makes the dish even more indulgent. I tested this three ways, and the difference was more than noticeable!
Another thing I’ve learned is to chop the chicken into smaller, evenly-sized pieces. This ensures that the chicken cooks evenly and retains its juiciness. Trust me; no one wants dry chicken in their pasta!
Lastly, don’t skip out on letting the cheese melt under the cover. You’ll be greeted with an ooey-gooey pasta that sticks together just right. It’s as if the cheese hugs every piece of pasta and chicken, making each bite a delight.
Common Mistakes to Avoid
One mistake I’ve made in the past is not checking the liquid levels while simmering the pasta. If you let it cook too long without enough liquid, the pasta can stick to the bottom and create an unwanted layer of crunch. Trust me, I’ve lived to regret that chewy texture!
Another mishap I encountered was using frozen chicken. While it sounds convenient, it can lead to uneven cooking. Fresh chicken works wonders in this recipe, so I always make sure to thaw mine ahead of time.
Also, when seasoning, it can be tempting to oversalt or over-season. I find it’s best to start with a little and taste as you go. You can always add more, but it’s much trickier to fix a dish that’s too salty!
Lastly, don’t rush the cheese-melting step. It might be tempting to skip the cover, but that would only lead to a less creamy dish. It’s worth it to give that cheese the time to melt and mingle.
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