Creamy one-pan pasta with tender chicken, marinara sauce, Parmesan, and mozzarella for a fast, comforting dinner.

2 to 3 boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon Italian seasoning

½ teaspoon garlic powder

Salt and black pepper, to taste

1 tablespoon olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

16 ounces dried short pasta

3 cups marinara-style tomato sauce

3 cups water

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh parsley or basil, chopped, for garnish

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1. Heat olive oil in a large pot or deep skillet over medium-high heat. Add chicken and season. Cook until mostly done, then remove.

2. Add onion and garlic to the same pot and cook until softened.

3. Stir in tomato sauce and water and bring to a gentle boil.

4. Add chicken and dry pasta. Cover and simmer until pasta is tender.

5. Stir in Parmesan and part of the mozzarella.

6. Top with remaining mozzarella, cover, and melt. Garnish and serve.

Use short pasta shapes for best texture. Add a splash of water when reheating to keep the sauce creamy.