Wash hands with soap and water. Peel and dice the onion.

Fill a large pot ¾ full with water and bring to a boil over high heat. Add pasta to boiling water and cook according to package directions. Drain and set aside.

Heat a little oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and the Italian seasoning and cook until browned on each side, about 5 minutes per side.

Remove chicken to a cutting board (chicken may not be cooked through, but you will be cooking it again. Always use best practices while handling raw and undercooked meat).

Add onion and garlic to the skillet and saute for 2-3 minutes. Add the spaghetti sauce and 1 ½ cups of water. Bring to a boil, then reduce to a simmer. Cut the chicken into bite-size pieces and add, along with juices, back to the skillet.

Add parmesan and ¼ cup of the mozzarella to the skillet and stir. Sprinkle remaining mozzarella on top, reduce heat to low and cover. Heat through, until the cheese is melted. Makes 6 servings. Refrigerate leftovers within 2 hours.