Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups penne pasta (or pasta of your choice)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Directions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken and season with Italian seasoning, salt, and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add minced garlic to the pot and sauté for about 1 minute until fragrant.
- Stir in the penne pasta, chicken broth, and diced tomatoes (with juices). Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the pasta is cooked and has absorbed most of the liquid.
- Once the pasta is cooked, remove the pot from heat and stir in the mozzarella and Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh basil.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 450 kcal per serving
Servings: 4 servings
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