In a pot over medium-high heat, boil the water with salt and vegetable broth.

Add the pasta and cook as the package indicates.

Once the pasta is ready (al dente), transfer ½ cup of the water from the pot to a saucepan and discard the remaining water. Set aside.

Place the saucepan over medium-low heat, add the tomatoes, olive oil, onion, carrot, salt, and pepper.

Mix and cook for 5 minutes.

Transfer to a food processor and turn it on until smooth. Set aside.

In a skillet over medium heat, heat an olive oil drizzle and place the chicken.

Season with some onion powder, salt, and pepper.

Cook each side for 8 minutes or until golden. Set aside.

In a saucepan over medium heat mix the cheddar cheese and the Parmesan cheese.

Add the pasta and mix it.

Divide the pasta into bowls, top with the chicken, pour the tomato sauce over, and sprinkle the chopped parsley and some additional Parmesan cheese.

Serve and Enjoy!