Instructions
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until browned on both sides (about 5 minutes per side). Remove and set aside.
Step 2: Make the Sauce
In the same skillet, sauté diced onion and garlic until softened. Add diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Stir well.
Step 3: Add the Pasta
Bring sauce to a simmer. Add elbow macaroni and cook for 8-10 minutes, or until al dente, stirring occasionally.
Step 4: Add Chicken and Cheese
Shred cooked chicken. Add to the skillet with the cooked pasta, mozzarella, and Parmesan cheese. Stir until cheese melts and chicken is incorporated.
Step 5: Serve
Remove from heat, let rest a few minutes. Serve in bowls, garnished with fresh basil.
Keto/Low-Carb Variations
- Replace macaroni with cauliflower rice or zucchini noodles.
- Use almond flour for breading (if breading chicken).
- Use crushed pork rinds instead of breadcrumbs.
- Use sugar-free tomato sauce.
Tips
- Marinate chicken in Italian dressing for extra flavor.
- Add your favorite veggies (spinach, mushrooms, etc.).
- Add red pepper flakes for spice.
- Don’t overcook the pasta!
Conclusion
Enjoy this easy, delicious one-pot meal! It’s perfect for a weeknight dinner or a casual gathering.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes! Just shred and add it in step 4.
Q: Can I use other pasta?
A: Yes, experiment with penne, rigatoni, etc.
Q: Can I freeze leftovers?
A: Yes, for up to 3 months. Thaw and reheat thoroughly.