Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken pieces with salt and pepper. Add the chicken to the pan and cook, stirring occasionally, until the chicken is golden brown and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
2. Sauté the Aromatics:
In the same pan, add the chopped onion and cook for about 3-4 minutes until softened.
Add the garlic and sauté for another 30 seconds until fragrant.
3. Add the Sauce and Broth:
Pour in the marinara sauce and chicken broth. Stir to combine.
If you’re using heavy cream for a creamier texture, add it to the sauce and stir.
Season with oregano, basil, and additional salt and pepper to taste.
4. Cook the Pasta:
Add the pasta to the skillet and stir to coat it in the sauce.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed. If the pasta seems dry before it’s fully cooked, you can add a little more chicken broth or water.
5. Add the Chicken and Cheese:
Once the pasta is cooked, return the cooked chicken to the skillet and stir to combine.
Sprinkle the parmesan cheese and mozzarella cheese over the top of the pasta and cover the skillet again. Let the cheese melt for about 2-3 minutes.
6. Serve:
Once the cheese is melted and bubbly, give everything a good stir. Taste and adjust the seasoning if necessary.
Garnish with fresh basil or parsley and additional grated parmesan, if desired.
7. Enjoy:
Serve hot and enjoy your delicious one-pot chicken Parmesan pasta!
