One-Pot Chicken Parmesan Pasta – Don’t Lose This!

Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, diced
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce (or homemade if preferred)
2 cups chicken broth
12 ounces pasta (penne, rigatoni, or spaghetti work well)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped (optional, for garnish)
Instructions
Season the Chicken:
In a small bowl, mix together the garlic powder, Italian seasoning, salt, and black pepper. Sprinkle the seasoning evenly over the chicken pieces and toss to coat.
Cook the Chicken:
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pot and set aside.
Sauté the Aromatics:
In the same pot, add the diced onion and sauté for 3–4 minutes, until softened. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Add Sauce and Pasta:
Pour in the marinara sauce and chicken broth, stirring to combine. Add the uncooked pasta to the pot, pressing it down gently to ensure it’s submerged in the liquid.
Simmer Until Pasta is Cooked:
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