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1
Cook pasta according to package directions.
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2
Heat olive oil over medium-high heat.
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3
Add chicken pieces in a single layer and sprinkle with salt and pepper.
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4
Allow to cook without stirring for 2 minutes, or until golden.
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5
Stir chicken around to brown on all sides.
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6
Remove to a plate.
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7
In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking.
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8
Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.
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9
Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water.
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10
Stir until the onions and garlic are mixed in, then add the chicken back into the pan.
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11
Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.
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12
Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella.
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13
Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.
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14
Drain the pasta and pour it onto a platter.
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15
Drizzle with a little olive oil.
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16
Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.)
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17
Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!
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18
* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce.
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19
Its better for the chunks to be on the firm side than the falling-apart side!
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20
You can always heat it a little more to get the cheese to the consistency you want.
