Chicken Spaghetti

Bring a large pot of salted water to a boil. Cut or shred the chicken breast into bite-sized pieces. Mince the garlic and dice the onion if using.

If adding vegetables, dice them into small, uniform pieces so they cook evenly with the pasta.

Add the spaghetti (or chosen pasta) to the boiling water and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.

Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until no longer pink inside, about 5–7 minutes.

Add minced garlic and diced onion to the skillet and sauté for 1–2 minutes until fragrant.

Add optional diced vegetables to the skillet and cook for 2–3 minutes until starting to soften.

Pour in the marinara sauce (or chosen sauce) and stir in Italian seasoning, salt, and black pepper. Simmer gently for 3–5 minutes.

Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.

Divide onto serving plates and top with grated Parmesan cheese and fresh parsley. Serve immediately.