It’s been a busy few weeks. If I’m busy now, then where will I find the time to fit in preparing for the holidays? Yes, I’m already thinking about Christmas. (Don’t hate me.) #plannerextraordinaire
This pasta is coated in a light tomato based sauce. I like a little sauce on my pasta so I’m totally good with that. My husband, on the other hand, likes A LOT of sauce, so if you’re like him then this meal might not be up your alley (just being honest).
Usually my quick pasta dinners are vegetarian, but this quickie is a nice option for when you want to add some protein. The chicken is not breaded here (which you might expect in a traditional chicken parmesan dish). Don’t forget our goal here is speed and to keep it to one pot for the preparation, so we’ll save the real deal chicken parmesan for another day.
No Italian meal is complete unless it has some cheese. I’m sorry, but that is not an opinion. It’s just a fact. 🙂
It’s only a matter of time before things get more crazy busy and I’ll be super thankful that I have this quick dish for dinners on those busy days.
Skillet Pasta And Chicken Parmesan Recipe
(About 6 servings)
- 1 and 1/2 tablespoons oil, divided per the directions
- 1 pound boneless chicken breasts, cubed
- 6 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (or more to taste)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1 and 1/2 cups low sodium chicken broth
- 12 ounces pasta (I used pipette pasta, but any small sized pasta will work here.)
- 1 (28 ounce) can of petite diced tomatoes
- 1 cup Parmesan cheese, grated
- 8 ounces mozzarella cheese, cut into cubes
- (optional) fresh basil leaves on top
- In a large skillet, heat 1/2 tablespoon oil on Medium heat, add the cubed chicken (season with a sprinkle of salt and pepper) and cook it.
- Once the chicken is done cooking, move it to a plate.
- In the same large skillet, add the remaining 1 tablespoon of oil, minced garlic, oregano, red pepper flakes, salt, and black pepper and cook for about 1 minute. Be careful the pan isn’t too hot when you start this because it’s easy to burn the garlic or end up with the red pepper in the air (think pepper spray, not good).
- Add in the can of diced tomatoes, water, chicken broth, and pasta. Stir all of the ingredients together and bring to a slow boil.
- Reduce the heat, cover the skillet, and continue to simmer for about 15 minutes or until the pasta is tender. Stir the pasta frequently as it cooks.
- Once the pasta is done cooking, turn off the heat.
- Stir in the Parmesan cheese and cooked chicken.
- Spread out the cubed mozzarella cheese on top of the pasta mixture and cover the skillet to allow the heat within to melt the cheese.
- (Optional) Top with fresh basil leaves when you are ready to serve.
Adapted from: Tracey’s Culinary Adventures
Here are some other outstanding one pot meals.