2 tablespoons butter

1/2 cup Italian seasoned breadcrumbs

3 tablespoons olive oil, divided

4 medium chicken breasts, pounded to even thickness

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In a large skillet, melt butter over medium heat. Add breadcrumbs and toast until golden. Remove to a small dish and set aside.
Wipe out the skillet, then heat 2 tablespoons olive oil over medium-high heat. Season chicken breasts with Italian seasoning, garlic powder, and salt. Sear for 2–3 minutes per side, then transfer to a plate to finish cooking later.
In the same skillet, add remaining olive oil and sauté onion and garlic until tender, about 3 minutes.
Add uncooked pasta, pasta sauce, and water. Stir and bring to a boil.
Place chicken breasts on top of pasta. Reduce heat to medium-low, cover, and cook for 15–18 minutes, until pasta is tender and chicken is cooked through.
Remove lid and gently stir pasta. Top chicken breasts with mozzarella and parmesan. Cover until cheese melts, or place under the broiler for 1–2 minutes for a browned top.
Sprinkle with toasted breadcrumbs and chopped parsley before serving.

Swap rotini for penne, farfalle, or other small pasta shapes.

Add vegetables such as bell peppers, zucchini, or mushrooms for extra nutrition.

Use marinara with roasted garlic or arrabbiata for a flavor twist.

Replace chicken breasts with boneless chicken thighs for juicier meat.

For a lighter version, use part-skim mozzarella and less parmesan.