Description

This Chicken Parmesan Pasta is a quick and easy one-pot meal that’s perfect for busy weeknights. It’s a delicious combination of tender chicken, pasta, marinara sauce, and melted cheese, all topped with a crispy garlic panko topping.

Ingredients

Units Scale

Panko Topping:

1 tablespoon butter
1/2 tablespoon garlic, minced
3/4 cup panko breadcrumbs
1/8 teaspoon black pepper

Pasta:

1 tablespoon olive oil
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup yellow onion, minced
1 tablespoon minced garlic (3 cloves)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 lb Rigatoni pasta
24 ounces marinara sauce, low or no salt added
24 ounces water
8 ounces mozzarella cheese, freshly shredded
1/2 cup parmesan cheese
Torn fresh basil (optional)

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Instructions

Make Panko Topping: In a large Dutch oven or large pot, melt butter over medium heat. Add garlic and panko, and a pinch of pepper. Toast panko, stirring frequently, until golden brown. Remove from the pot and set aside. Wipe any remaining crumbs out with a paper towel.
Cook Chicken: Raise the heat to medium-high. Pat chicken chunks dry with a paper towel. Once the pot is heated, add oil and chicken pieces to the pan. Sauté chicken until mostly cooked, about 2 minutes. Add onion, garlic, dried basil, oregano, and red pepper. Cook for an additional 3 minutes, or until chicken is cooked through and onions are translucent.
Add Pasta and Sauce: Add the pasta, jarred sauce, and water to the pot. If the pasta is not submerged, add another couple of ounces of water until it’s completely covered. Stir together and cover.
Simmer: Bring the pot to a boil, then reduce to a simmer on low and cook covered for 12-15 minutes, or until pasta is cooked to your liking, stirring occasionally to prevent scorching on the bottom of the pot. If the liquid is absorbing too quickly, add splashes of water as needed. Turn off heat when pasta is cooked.
Add Cheese and Topping: Stir in half of the mozzarella, all of the parmesan, and torn fresh basil if using. Top with the remaining mozzarella, place the lid on and allow it to melt for about 2 minutes. Serve right away, top each bowl with a generous sprinkle of the toasted garlic panko topping.

Notes

Pasta: Rigatoni pasta is recommended for this recipe, but you can substitute with other short pasta shapes like penne, rotini, or farfalle.
Sauce: Use your favorite marinara sauce. If using a salted variety, you may want to reduce the amount of salt added to the dish.
Cheese: Freshly shredded mozzarella cheese is recommended for best results.
Make Ahead: You can cook the pasta and chicken ahead of time and assemble the dish later. Simply reheat the pasta and chicken in the sauce before adding the cheese and topping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 500kcal
Sugar: 10g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg