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One-Pan Chicken Parmesan Pasta

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Serves:

6 Servings

About the Recipe

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup.

This main dish pairs well with vegetable sides such as broccoli or green beans. Finish the meal with a slice of bread and a salad.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 1/2 cup whole-wheat panko breadcrumbs

  • 1 tablespoon plus 1 teaspoon minced garlic, divided

  • 1 1/2 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

  • 2 teaspoon Italian seasoning

  • 1/2 teaspoon salt

  • 4 cups low-sodium chicken broth

  • 2 cups crushed tomatoes

  • 16 ounces whole-wheat penne

  • 6 cups of fresh spinach

  • 1 cup shredded mozzarella cheese

  • 1/2 cup shredded Parmesan cheese

  • 1/2 cup chopped fresh basil

Instructions

  1. Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.

  2. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes. Add in spinach after around 12 minutes (will only need a few minutes to cook down).

  3. Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.


Notes:

Use a large oven-proof skillet to keep all your cooking in this one pan.


Prepared via: Hilary Meyer

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