Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup marinara sauce
- 2 cups elbow macaroni or short pasta
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Chicken:
- Heat olive oil in a large, deep skillet or pot over medium heat.
- Add diced chicken and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked.
- Remove the chicken from the pot and set aside.
- Prepare the Pasta:
- In the same pot, sauté minced garlic for 1 minute until fragrant.
- Add chicken broth and marinara sauce, then bring the mixture to a boil.
- Stir in pasta, dried basil, dried oregano, salt, and black pepper.
- Reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
- Combine and Melt the Cheese:
- Return the cooked chicken to the pot and stir to combine.
- Add shredded mozzarella and grated Parmesan cheeses, stirring until melted and creamy.
- Prepare the Breadcrumb Topping:
- In a small bowl, mix panko breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture evenly over the pasta.
- If using an oven-safe pot, place it under the broiler for 2–3 minutes until golden brown. If not, toast breadcrumbs in a skillet and sprinkle over the dish before serving.
- Serve:
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- For a gluten-free version, use gluten-free pasta and breadcrumbs.
- If reheating, add a splash of chicken broth or milk to maintain creaminess.
- Add vegetables like spinach or broccoli for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian Fusion
