Not so soupy chicken parm "soup"

This recipe definitely did not turn out as planned. But for the first time, my messed up cooking resulted in some sort of delicious dinner J was begging to have again the next day. I originally saw the recipe online but couldn't find all the exacts as to how to make it. So I found a recipe similar and along the way something clearly went wrong. My soup definitely was not soupy at all. But boy it was so good, and definitely a recipe I will be making again very soon.


Ingredients

2 tbsp. extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced (I always use extra garlic, can never have too much!)
3 tbsp. tomato paste
1 tsp. crushed red pepper flakes (Next time, I will use 1/2 tsp. But if you like hot, keep it 1!)
1 15-oz can diced tomatoes
4 cups low-sodium chicken broth (I only had 3 cups in this house. Step 1 where I went wrong I think!)
1 lb. boneless chicken breasts, cut into 1 inch chunks (I used think sliced chicken breasts, which I breaded in Italian bread crumbs and cooked prior to starting the rest of this recipe, then chopped it up.)
8 oz. penne (I used more, oh well!)
1 1/2 cups shredded parmesan
1/2 cup shredded mozzarella
salt
black pepper
fresh parsley, for optional garnish (I didn't use any!)


Lets get cookin'

1. In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, for about 6 minutes. Add garlic and cook about 1 minute longer, until fragrant.
2. Stir in tomato paste and crushed red pepper flakes.
3. Add diced tomatoes and chicken broth, and bring to a simmer.
4. Stir in chicken, and bring back to a simmer. (If you add raw chicken, cook until its cooked through, about 12 minutes.)
5. Add pasta, cook until al dente. (About 6-8 minutes)
6. Right before serving, mix in parmesan and mozzarella cheeses, and stir until just melted.
7. Season with salt and pepper.
8. Spoon into bowls, top with parsley and enjoy!

I served with dinner tolls and they were the perfect combo!