I'm not a huge pasta-lover, but my family is, so I usually just have to suck it up with the Spaghetti and such, but we're all always looking for new things to do with chicken, and this recipe really does a good job of switching it up! I absolutely LOVE it, and so do the guys!

Skillet Chicken Lasagna

Ingredients:

• Package of Bowtie Pasta, cooked according to package instructions and drained
• 2 tablespoons Olive Oil
• 2-4 whole boneless, skinless Chicken Breasts, cut into bite-sized pieces
• 1 tablespoon Italian Seasoning
•  Salt to taste
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1 cup Chicken Broth
• 1 jar Marinara Sauce, 14-16 ounce size
• 1 teaspoon Red Pepper Flakes
• 1/2 cup Whole Milk Ricotta Cheese
• 1 cup shredded or grated Mozzarella Cheese
• 1/4 cup shredded or grated Parmesan (even powdered will work)
• 1 tablespoon Basil (fresh Basil works great for this dish, as well)
•  Extra Cheeses and Basil, for serving

Directions:

1. Heat the oil in a large skillet over medium-high heat. Season chicken with salt and herbs. Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate.
2. Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2-3 minutes to let the broth reduce.
3. Add marinara sauce and red pepper flakes, then simmer for 10 minutes.
4. Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. Add the cooked chicken on top. Toss to combine, then add more of any of the above ingredients until the sauce is just how you like it.
5. Serve with a sprinkling of Parmesan and a little basil on top.