One-Pot Chicken Parmesan Pasta

Method

1. In a large deep pot, heat 1 tablespoon of olive oil over medium heat. Season the chicken cubes with ½ teaspoon salt and the black pepper. Add the chicken to the pot and cook for 2–4 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook for 5–7 minutes, until softened. Add the minced garlic and cook for about 30 seconds, until fragrant.
3. Pour in the marinara sauce, water, the remaining ½ teaspoon salt, and the Italian seasoning. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
4. Add the penne pasta, reduce the heat to a simmer, and cover the pot. Cook for 12–14 minutes, stirring often, until the pasta is al dente and most of the liquid has been absorbed.
5. Remove the pot from the heat. Stir in the cooked chicken and the grated Parmesan cheese until well combined.
6. Sprinkle the shredded mozzarella evenly over the top. Cover the pot and let it sit for 2–3 minutes, until the cheese is melted.
7. Garnish with extra Parmesan and fresh parsley. Serve warm.