-
1
Cook the pasta according to the package directions.
-
2
Heat the olive oil in a skillet over medium-high heat.
-
3
Add the chicken pieces in a single layer and sprinkle with salt and pepper.
-
4
Allow to cook, without stirring, until golden, about 2 minutes.
-
5
Stir the chicken around to brown it on all sides.
-
6
Remove to a plate.
-
7
In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking.
-
8
Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
-
9
Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water.
-
10
Stir until the onions and garlic are mixed in, then add the chicken back into the skillet.
-
11
Add the parsley and stir to combine, then allow it to simmer, stirring occasionally, for 7 to 8 minutes.
-
12
Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella.
-
13
Let it sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
-
14
Drain the pasta and pour it onto a platter.
-
15
Drizzle with a little olive oil.
-
16
Immediately sprinkle on the Parmesan shavings.
-
17
Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of basil and serve immediately!
