Ingredients:

  • 1 lb Penne or Rigatoni pasta
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 24 oz marinara sauce
  • 4 oz full-fat cream cheese, softened and cubed
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 cup reserved pasta water
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh basil for garnish

Instructions:

  1. Boil the pasta in heavily salted water. Drain the pasta 2–3 minutes before the al dente mark on the package instructions. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the chicken cubes dry with a paper towel. Season with smoked paprika, salt, and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat.
  3. Sear the chicken for 2 minutes per side until a golden-brown crust forms. Remove chicken from the pan while still slightly underdone in the center.
  4. Reduce heat to medium. Add minced garlic and oregano to the skillet, then stir in the marinara sauce and softened cream cheese. Whisk until the cheese is melted and the sauce is emulsified.
  5. Stir the reserved pasta water into the sauce. Fold in the par-boiled pasta and seared chicken until evenly coated.
  6. Top the mixture with shredded mozzarella and Parmesan cheese. Broil or bake at 400°F (200°C) for 15 minutes until the cheese is bubbling and golden brown.
  7. Garnish with fresh basil and let rest for 5 minutes before serving.