The Best Chicken Parmesan Pasta Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
522 kcal
-
Course
Main Course, Dinner
The Best Chicken Parmesan Pasta Recipe
Description
This Chicken Parmesan Pasta recipe starts by seasoning bite-size chicken pieces and cooking them with diced onions and garlic in olive oil. Italian seasoning and red pepper flakes add flavor depth. Meanwhile, small or medium pasta shapes like penne or rotini are boiled until just al dente, as they will finish cooking in the oven. Marinara sauce is combined with the chicken and aromatics in the skillet, then the drained pasta and Parmesan cheese are stirred in, with reserved pasta water added if needed to moisten.
The skillet is topped with shredded mozzarella and remaining Parmesan, then baked at 400°F until the cheese is melted and beginning to brown, resulting in a creamy, cheesy dish with tender chicken and pasta. This baked pasta melds the flavors of tomato sauce, garlic, and cheese for a cohesive Italian-American comfort meal.
If an oven-safe skillet is unavailable, the mixture can be transferred to a sprayed baking dish. The recipe allows for substitution of chicken thighs and various pasta shapes and marinara brands. Optionally, a crispy breadcrumb topping with Italian seasoning and melted butter can be added and broiled for extra texture.
Ingredients
- 12 ounces pasta ziti, rigatoni or penne, small or medium like rotini
- 2 tablespoons olive oil
- 1 onion diced, small
- 4 garlic minced, cloves
- 1 pound chicken breast cut into bite size pieces, boneless and skinless
- salt to taste
- black pepper to taste
- 2 teaspoons Italian seasoning
- 24 ounces marinara sauce (I like Rao’s)
- 1/4 teaspoon red pepper flakes
- 1/2 cup Parmesan Cheese grated
- 2 cups mozzarella cheese about 8-ounces, shredded
- basil or parsley, chopped for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Season the chicken with salt and ground black pepper. Set aside.
- In a large pot of salted water, cook the pasta until just al dente. The pasta will cook in the oven after it is mixed with the rest of the ingredients so make sure it doesn’t overcook.
- While the pasta cooks, heat the oil in an oven safe skillet over medium heat.
- Add the onions and cook, stirring frequently, for about 4 minutes or until the onions become translucent.
- Stir in the chicken and cook for about 4-6 minutes or until cooked through. Stir in the garlic and the Italian seasoning and cook for about a minute. Pour in the marinara and red pepper flakes and lower the heat.
- Drain the pasta and reserve about ¼ cup of the pasta cooking water.
- Add the drained pasta to the skillet and half of the Parmesan cheese. Stir to combine. If the mixture seems a bit dry, stir in the reserved pasta water.
- Top the pasta with the Mozzarella cheese and the remaining Parmesan cheese. Bake for 10 to 15 minutes or until the cheese has melted. If you don't have an oven-safe skillet, coat a 9"x13" baking pan with cooking spray.
- Remove from the oven and serve garnish with chopped basil or parsley.
Notes
- If you don’t have an oven-safe skillet, transfer the mixture to a greased 9"x13" baking dish before baking.
- Small or medium pasta shapes such as penne, rigatoni, or rotini work well for this recipe.
- Use your preferred marinara sauce; Rao's is recommended but not required.
- Boneless, skinless chicken thighs can substitute chicken breasts.
- For a crunchy topping, mix 1/2 cup Panko bread crumbs with 1/2 teaspoon Italian seasoning and melted butter, then sprinkle on top before baking or broiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 37g | 74% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 84mg | 28% |
| Sodium | 1056mg | 44% |
| Potassium | 861mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 336mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
