Get the Recipe: One-Pan Chicken Parmesan Pasta
This quick and easy skillet pasta dinner brings all the flavours of chicken Parmesan to pasta. With chicken breast pieces, combining with canned tomatoes and cheese, all topped with crispy, buttery garlic panko.
Ingredients
Panko Topping:
- 1 Tablespoon olive oil
- 1/4 cup panko
- 1 teaspoon garlic, minced
Chicken and Pasta:
- 1 Tablespoon olive oil
- 1 lb boneless, skinless chicken, breasts (recommended) or thighs, cut into 1/2-inch pieces
- 1 Tablespoon garlic, minced
- pinch red pepper flakes, optional
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 3 cups chicken broth
- 2 cups crushed tomatoes, DIVIDED *see Note 1 below
- 8 oz penne pasta, or similar short pasta
Topping:
- 1 - 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2-3 Tablespoons fresh basil, chopped
Instructions
- Tip! Start with a skillet that is safe for the broiler. A large stainless steel, cast-iron, or enamelled cast-iron skillet would work well. Non-stick skillets are generally not broiler-safe.
- Make the panko topping: Heat the olive oil in a large skillet over medium-high heat. Add the panko and garlic. Cook, stirring, until the panko is golden brown, about 1 to 2 minutes. Transfer the panko to a small bowl and set aside. Wipe out the pan.
- Heat the remaining 1 Tablespoon of olive oil in the same pan over medium heat. Add the chicken pieces, minced garlic, red pepper flakes, dried basil, dried oregano, dried thyme and salt. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add the chicken broth and 1 1/2 cups of the crushed tomatoes.
- Stir to combine and then stir in the penne pasta. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, but is still saucy and not dry or soupy, about 15 to 20 minutes. (If the liquid thins too much before the pasta is cooked, add additional chicken broth 1/4 cup at a time, until the pasta is cooked. Taste test the pasta to be sure it is cooked.
- Stir in the remaining 1/2 cup of crushed tomatoes and cook briefly to warm. Taste the sauce and add additional salt and freshly ground pepper, as needed.
- Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle the mozzarella cheese over the pasta mixture. Place the pan under the broiler and broil until the mozzarella is bubbling and beginning to brown, about 1-2 minutes. Immediately top with the browned panko, Parmesan cheese and basil, to serve.
- Great served with garlic bread and a salad. My Roasted Broccoli Caesar Salad would be a great side or go with a classic Caesar salad with my favourite Caesar Salad Dressing!
- Store leftovers in the refrigerator for up to 3 days. Leftovers will also freeze well for up to 3 months.
Notes
Note 1: If you only have canned, diced or whole tomatoes available, briefly run them through a food processor to equate "crushed" tomatoes. Measure after processing.
Tips!
Any short pasta will work here, such as rigatoni or ziti.
Regular dried breadcrumbs will also work in place of the panko and can be browned the same way as the panko.
Be sure to read the notes above this Recipe Card, for the FAQ, step-by-step photos and a recipe video that you might find helpful.
Serving: 1serving, Calories: 426kcal, Carbohydrates: 39g, Protein: 33g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 590mg, Potassium: 745mg, Fiber: 3g, Sugar: 5g, Vitamin A: 457IU, Vitamin C: 9mg, Calcium: 248mg, Iron: 3mg
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