Start by heating a tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat.

Season the chicken breasts with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, flipping halfway.

In the same pot, add the chopped onion and sauté for 2-3 minutes until translucent. Then, add minced garlic for an additional minute.

Pour in the marinara sauce, scraping the bottom of the pot. Fill the jar with water and add to the pot, stirring to combine.

Once boiling, add the reserved chicken and short pasta, cover, and simmer for 10-15 minutes, stirring occasionally.

After the pasta is tender, remove from heat and stir in Parmesan and 1/4 cup mozzarella until melted.

Top with remaining mozzarella, cover, and let sit for 2-3 minutes to melt the cheese.

Garnish with fresh basil or parsley and serve hot.