Marinara Chicken and Pasta

There is a great difference in making a pasta dish with marinara verse spaghetti sauce. It is a thinner sauce and only requires that the pasta is coated not dripping to get the flavour.  I really only discovered the use of marinara sauce a year ago, which is hard to believe, I know! We didn’t eat a whole lot of pasta growing up, and I never really came to appreciate it until I got married. I then discovered the different kinds of sauces and pastas. One day I would love to try making my own pasta!

Nothing special to mention, no little tips. Just a tasty, easy recipe that my entire family loves…which is huge, doesn’t happen too often with four kids!


  • 3 Chicken Breasts, Cooked
  • 1 Tbsp Olive Oil
  • 1 Box Gluten Free Fusilli Pasta (or whichever you like, doesn’t have to be gluten free)
  • 1 Jar Garlic and Basil Marinara (or whichever kind you like)
  • Salt and Pepper (to taste)
  • 1/4 Cup White Sugar
  • 1/2 Cup Parmesan Cheese
  • 1 cup or More Mozzarella Cheese


  • Cut chicken into pieces and put into deep/large frying pan with the olive oil, brown
  • Cook pasta
  • Drain Pasta and put in with chicken
  • Add sauce, sugar, salt and pepper
  • Cook on low for 15 minutes
  • Sprinkle parmesan cheese on top
  • Add layer of mozzarella cheese
  • Cover on low until cheese has melted

***Fusilli pasta is the corkscrew shape***

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