When you can’t decide between classic Chicken Parmesan and a comforting pasta dish, why choose? My Chicken Parmesan Pasta brings together the best of both worlds in one irresistible skillet meal that’s perfect for busy weeknights or weekend family dinners.
This dish captures all the flavors you love about traditional Chicken Parmesan—crispy seasoned chicken, rich tomato sauce, and melty cheese—but transforms them into a hearty pasta dinner that’s ready in just 45 minutes. It’s the kind of recipe that makes your kitchen smell amazing and brings everyone to the table with eager appetites.
Why You’ll Love This
- One-pan wonder that minimizes cleanup while maximizing flavor
- Perfect balance of protein, carbs, and veggies in every bite
- Kid-approved but sophisticated enough for adults too
- Makes excellent leftovers that might taste even better the next day
- Customizable with whatever pasta shape you have on hand
Ingredients
- 3 large boneless, skinless chicken breasts, cubed
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ tablespoon Italian seasoning
- 3 tablespoons olive oil, divided
- 1 large sweet onion, minced
- 1 tablespoon garlic, minced
- 24 oz jar marinara sauce
- 16 oz rigatoni or penne pasta, cooked
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 3 tablespoons fresh basil, minced (for garnish)
Instructions
- Cut the chicken breasts into bite-sized cubes and season evenly with salt, pepper, and Italian seasoning.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the seasoned chicken and sear for 2 minutes on each side until golden. Remove chicken and set aside.
- Add the remaining tablespoon of olive oil to the same pan. Add the minced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the marinara sauce and bring to a gentle simmer.
- Return the seared chicken to the pan and spoon sauce over it. Cover and cook on medium-low heat for 15-20 minutes until chicken reaches 165°F internal temperature.
- Stir the cooked pasta into the saucy chicken mixture, followed by the Parmesan cheese and ¼ cup of the mozzarella. Cook on low, stirring occasionally, until cheese melts into the sauce.
- Sprinkle the remaining 1¼ cups mozzarella over the pasta mixture. Cover and remove from heat, letting it sit for 3-5 minutes until the cheese is melted and gooey.
- Serve hot, garnished with fresh minced basil for a burst of color and flavor. Enjoy this comforting one-pot meal!
Tips & Variations
- For a lighter version, skip the breading and simply season and sauté the chicken before slicing.
- Add vegetables like bell peppers, zucchini, or spinach to boost the nutritional value.
- Try using chicken thighs instead of breasts for even juicier results.
- Make ahead by preparing the components separately and assembling just before serving.
- For extra crunch, add a sprinkle of toasted panko breadcrumbs on top before serving.
- Use homemade marinara for an even more flavorful dish if you have the time.
Serving Suggestions
This hearty dish is practically a complete meal on its own, but a simple green salad with a light vinaigrette makes the perfect accompaniment. For a true Italian restaurant experience, serve with garlic bread or warm focaccia on the side to soak up any extra sauce.
A glass of medium-bodied red wine like Chianti or Sangiovese pairs beautifully with the rich tomato sauce and cheese if you’re serving this for a special dinner.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a covered skillet with a splash of water to prevent the pasta from drying out.
- The chicken is done when it reaches an internal temperature of 165°F (74°C).
- For best results, don’t overcook the pasta—it will continue to absorb sauce as it sits.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes! Skip the breading and cooking steps and simply slice the cooked chicken and add it to the top of the pasta before broiling.
Is there a gluten-free option?
Absolutely. Use your favorite gluten-free pasta and replace the all-purpose flour and breadcrumbs with gluten-free alternatives.
Can I make this vegetarian?
You can replace the chicken with eggplant slices or portobello mushrooms for a delicious vegetarian version.
Can I freeze this dish?
While you can freeze it, the texture of the pasta may change slightly upon thawing. For best results, freeze the chicken and sauce separately from the pasta.
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