Step 1

Cube the chicken.

Step 2

Combine 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp oregano. Sprinkle it on the cubed chicken and toss to coat.

Step 3

Preheat a large pot or Dutch oven over medium high heat.

Step 4

Add olive oil spray to the pot.

Step 5

Sear the chicken in two batches to not overcrowd (this prevents the chicken from steaming). Cook each batch of chicken for 2-3 minutes per side, or until golden (it will not be cooked through yet).

Step 6

Remove the first batch of chicken from the pot and set aside in a bowl. Add more olive oil spray to the pot, and cook the second batch of chicken.

Step 7

Remove the second batch of chicken and set aside.

Step 8

In the same pot, add more olive oil spray and add the chopped onion.

Step 9

Cook the onion for 5 minutes or until tender.

Step 10

Add the minced garlic and cook for 1 minute or until fragrant.

Step 11

Add the crushed tomatoes, diced tomatoes with their juices, chicken stock, white wine, and tomato paste.

Step 12

Bring the liquid to a boil, and then add the dry pasta and the pre-cooked chicken. Stir to submerge the ingredients in the liquid.

Step 13

Cover the pot with a lid and reduce to a simmer.

Step 14

Cook for 15 minutes or until the pasta is tender.

Step 15

Stir in the additional 1 tsp of salt and the additional 1/2 tsp of garlic.

Step 16

Stir in the cheese and fresh parsley.