First, get your chicken ready! Cut the boneless chicken breasts into bite-sized pieces. You want these small enough to cook quickly but big enough to provide satisfying bites in your pasta. Next, finely mince the onion and garlic. This will deepen the flavor and allow these ingredients to blend beautifully into the dish.

In a large pot, heat a drizzle of oil over medium-high heat. Add the chicken cubes to the pot. Season them with sea salt, black pepper, Italian seasoning, and garlic powder. Cook until the chicken is golden brown, stirring occasionally for about 7-10 minutes.

Once the chicken is nicely browned, toss in the minced onion and garlic. Sauté them until the onions become translucent. This aromatic foundation will add depth to your pasta.

Now it’s time for the star of the show. Pour in the marinara sauce along with enough water to fill the empty sauce jar. This adds just the right amount of liquid for the pasta to cook without being soupy. Stir in the dried short-cut pasta and bring the mixture to a boil.

After it boils, cover the pot and reduce the heat to a simmer. Let it cook for 12-15 minutes, stirring occasionally. The pasta should absorb the sauce and become tender.

Once the pasta is cooked, remove the pot from the heat. Stir in shredded mozzarella and grated Parmesan cheese. This will create a wonderfully cheesy coating over your chicken and pasta.

Finally, sprinkle with fresh parsley or basil for a pop of color. Serve hot, and watch your family rave about this hearty dish!