Go Back
Print

One-Pan Chicken Parmesan Pasta

Ingredients

  • 4 tablespoons of olive oil divided
  • 2 cloves of garlic diced
  • 1/2 of a medium onion diced
  • 1 pound of boneless skinless chicken breasts diced into 1 inch pieces
  • 1 28 oz can of whole peeled tomatoes
  • 1 8 oz can of tomato sauce
  • 1 14.5 oz can of low-sodium chicken broth
  • 1/2 pound of uncooked rotini pasta about 2 1/2 cups
  • 2 cups of freshly shredded mozzarella cheese
  • 1/2 cup of freshly shredded parmesan cheese
  • 1 cup of dried panko Japanese-style bread crumbs
  • kosher salt and pepper
  • flat leaf parsley for garnish

Instructions

  • In a 3 qt saute pan, saute onions and olive oil until onions start to soften.
  • Season chicken with 1/2 teaspoon of kosher salt and pepper to taste.
  • Turn pan heat to medium high and brown chicken pieces.
  • Turn heat down and add garlic to pan. Continue cooking 1-2 minutes more.
  • Use kitchen shears to break up canned tomatoes in the can.
  • Add tomatoes, tomato sauce, chicken broth and pasta to pan.
  • Bring mixture to a simmer, cover and reduce heat to low.
  • Cook covered for around 15 minutes or until pasta is tender.
  • Season with additional salt and pepper to taste, I used 1/2 a teaspoon of kosher salt and several turns of black pepper.
  • Stir in mozzarella cheese and parmesan cheese.
  • In a small bowl, combine panko bread crumbs with 2 tablespoon of olive oil.
  • Sprinkle bread crumbs over pasta and heat under broiler until bread crumbs are crispy and golden, 1-2 minutes.
  • Garnish with fresh flat leaf parsley.