Chicken Parmesan Pasta
This Chicken Parmesan Pasta captures all the beloved flavors of traditional chicken parmesan in one comforting bowl, making it perfect for busy weeknights. It combines tender chicken, rich marinara sauce, melted cheese, and perfectly cooked pasta, all in one skillet.
Ingredients
- 1.5 lbs boneless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta or your favorite short pasta
- 24 oz jar marinara sauce
- 2 cups shredded mozzarella cheese, freshly grated preferred
- 1 cup grated Parmesan cheese, fresh is best
- 2 tsp Italian seasoning, dried blend
- 1 tsp garlic powder or 3 fresh cloves minced
- 3 tbsp olive oil, extra virgi
- Salt and pepper to taste, freshly ground pepper preferred
- 1/4 cup chopped fresh basil for garnish
Instructions
- Bring a large pot of salted water to boil for the pasta.
- Cut chicken into uniform, bite-sized pieces and season with salt, pepper, and half the Italian seasoning.
- Heat olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown.
- Cook the pasta according to package directions until just shy of al dente. Reserve one cup of pasta water before draining.
- Once the chicken is golden, add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the marinara sauce and add the remaining Italian seasoning. Let it simmer for 5-7 minutes.
- Add the drained pasta directly to the skillet with the chicken and sauce. Toss everything together, adding pasta water as needed.
- Remove from heat and add half the mozzarella and half the Parmesan, tossing until melted.
- Top with remaining cheeses and fresh basil. Cover for 2-3 minutes to melt the cheese before serving.
Notes
Store cooled pasta in airtight containers in the refrigerator for up to four days. Reheat gently with a splash of chicken broth or water. This dish freezes beautifully for up to three months. For a lighter version, substitute chicken thighs for breasts.