Chicken lasagna in a frying pan

Ingredients:

• 340 g of bow-shaped pasta (farfalle)
• 2 tbsp. l. olive oil
• 2 skinless, boneless chicken breasts, cut into strips or cubes
• 1 tbsp Italian seasoning or herbes de Provence
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 1 cup lightly salted chicken broth
• 1 can marinara sauce (400-450 gr.)
• 1 teaspoon red pepper flakes
• 1 cup grated mozzarella + more as needed
• 0.5 cup whole milk ricotta + more as needed
• 1/4 cup grated Parmesan cheese, plus more as needed and for serving
• 12 fresh basil leaves, thinly sliced ​​or chopped, plus more as needed and for serving

Preparation:

1. Cook the pasta according to package directions, drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning and salt. Add the chicken to the skillet and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a plate and set aside.
3. Add the onion and garlic to the same pan and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the pan with a spatula. Cook for another 2-3 minutes to allow the broth to evaporate.
4. Add marinara sauce and red pepper flakes, bring to a boil and simmer for 10 minutes.
5. Turn off the heat and add the pasta, mozzarella, ricotta, Parmesan, and basil. Top with the cooked chicken. Stir, then add more mozzarella, ricotta, Parmesan, or basil until the sauce reaches your desired consistency. Serve sprinkled with Parmesan and basil.