Start by heating the oven to 325 degrees. Now cut your 1 chicken breast into small bite size pieces, dice 1/2 a medium white onion, mince 2 cloves of garlic, mince 2 tbsp parsley, cut 1/2 a ball of mozzarella into small cubes (about 4 oz), shred Parmesan cheese (1/4 C plus more for garnish), and slice some basil (for garnish).
Start a pot of water on the oven over high heat. Cut a French baguette to the length you want, then slice it horizontally. Cover in room temperature butter (margarine does not work and salted tastes better). Be sure to cover every inch of it and set it on a rimmed baking sheet so it is ready. Water should be boiling now so add the pasta to the water (we used Pene noodles). Add 1 tbsp olive oil to a skillet and heat over medium heat. Add the chicken and season with salt and pepper (note this makes the oil pop). After a minute or two, flip the chicken, thhe. Toss around till it’s cooked then remove and set aside. Add the onion and garlic to the skillet and cook a few minutes. Add 1/2 jar marinara sauce (we like Prego), 1/2 tsp red pepper flakes, and 1/4 C water. Stir around and then add the parsley and stir to combine. Reduce heat to low and cook another 7-8 minutes. Put the bread in the oven and set the timer for 8 minutes. Check he noodles, they should be sometime during this 8 minutes. Drain the pasta and return to the same pot. Sprinkle 1/4 C Parmesan over pasta and let sit. When the time is up, add he mozzarella cubes and Chicke. to the sauce and stir around. Then check the bread. If the butter is all melted in, bump he oven to broil high and keep a close eye as it burns fast! When the mozarella is starting to melt but not completely, add the sauce over the pasta and stir to combine. By now the bread should be ready to come it of the oven.
Serve the pasta topped with some Parmesan and basil with the bread on the side. Enjoy!