Instructions

• Preheat your oven broiler (or grill) to a medium heat setting. Place a large, heavy, oven-proof skillet on the stove but do not heat it yet.
• In a shallow bowl, combine 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon ground oregano, 1 pinch salt, 1 pinch freshly ground black pepper, and 1 tablespoon olive oil. Stir to form a herb-oil mixture.
• Pat the 2 skinless boneless chicken breasts dry and halve them to make 4 fillets. Coat both sides of each fillet evenly with the herb-oil mixture.
• Heat the oven-proof skillet over high heat until hot. Add the chicken fillets and pan-fry until golden, about 3 minutes per side.
• Reduce heat to medium, add 1 teaspoon minced garlic to the skillet, and cook until fragrant, about 30 seconds.
• Spoon 1 1/2 cups marinara sauce over and around the chicken in the skillet. Stir 1–2 teaspoons Italian seasoning into the sauce until combined.
• Sprinkle the 1/2 cup shredded mozzarella evenly over the 4 fillets (about 2 tablespoons per fillet). Transfer the skillet to the preheated broiler and broil until the cheese has melted and the chicken is cooked through, about 3 to 5 minutes—watch closely to avoid burning.
• Remove the skillet from the oven. Transfer the chicken fillets to a plate and keep warm.
• With the skillet still hot, pour in 1/2 cup reserved pasta water. Add 2–3 cups cooked pasta to the skillet and toss over medium heat until the sauce coats the pasta and becomes slightly thickened and glossy, about 1–2 minutes.
• Return the chicken fillets to the skillet or plate the pasta and top with the chicken. Spoon extra sauce over the chicken and pasta as desired, and serve warm.