In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1–2 minutes.

Add 1 pound of diced chicken breasts to the pot and cook for about 5–7 minutes until browned and no longer pink inside.

Stir in 12 ounces of short pasta and 2 cups of marinara sauce. Pour in 2 cups of water or chicken broth.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes until the pasta is al dente.

Remove from heat and stir in 1 cup of shredded mozzarella cheese and ½ cup of grated parmesan cheese until melted.

Spoon into bowls and garnish with fresh basil or parsley if desired. Serve hot.