Ingredients
Equipment
Method
Sauté the Chicken
- Add a drizzle of olive oil to a large pot or skillet (like a Dutch oven) and heat it over medium-high heat. When it is shimmering, add the diced chicken, seasoning generously with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until the chicken is most of the way cooked through but not completely done. Remove the chicken to a plate.
Sauté Aromatics
- Into the same pot, add the minced onion and garlic. Cook them for about 2-3 minutes, stirring until the onion turns translucent and the garlic becomes fragrant and lightly golden.
Simmer the Sauce
- Pour in the entire jar of marinara sauce. To ensure you get every last bit of flavor, fill the empty sauce jar with water, give it a swirl, and add that to the pot. Bring the mixture to a boil, then reduce the heat to a strong simmer.
Combine and Cook the Pasta
- Add the partially cooked chicken back into the pot, along with the dried short-cut pasta. Give it a good stir to ensure all the pasta is submerged in the marinara sauce and water. Cover the pot and cook for 10-15 minutes, or until the pasta is cooked to your liking, stirring occasionally.
Add the Cheese - The Twist!
- Stir in the parmesan cheese and 1/4 cup of the mozzarella cheese. This is also the moment to add the crucial 2-4 ounces of mascarpone cheese. Watch as the mascarpone melts and incorporates into the sauce, creating an incredibly creamy and luxurious texture.
Melt the Mozzarella and Garnish
- Sprinkle the remaining 3/4 cup mozzarella cheese evenly over the top of the dish. Cover the pot again and cook for another 2-3 minutes, just until the cheese is beautifully melted, bubbly, and gooey. If desired, sprinkle with additional Italian seasoning and finish with a generous garnish of fresh minced parsley or basil for a burst of color and freshness.
Notes
For the best flavor, use high-quality marinara sauce. Aim for al dente pasta, as it will continue to absorb liquid and soften. Add room temperature mascarpone for a smooth sauce. Always shred your own mozzarella for better melting. Garnish generously with fresh herbs for a pop of color and freshness. For a touch of spice, add a pinch of red pepper flakes with the Italian seasoning. Avoid common mistakes like overcooking the pasta, not using enough liquid (ensure pasta is submerged), adding cold mascarpone cheese (which can clump), and using low-quality marinara sauce. Season the chicken adequately from the start. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating. Nutrition information is estimated based on common ingredients and serving sizes and may vary.