pasta

ONE POT CHICKEN PARMESAN PASTA

0 comments

Mix all the great Parma chicken flavors and cook in just 30 minutes for a pasta! Eat less, but a delicious meal!

Do you like Parmesan chicken, but not all the dishes that come with it? Then this is the dish for you! One pot for thirty minutes! The pasta was cooked in a skillet with all sauce and chicken and it was very delicious!

INGREDIENTS

  • 23 boneless skinless chicken breasts, – diced into bite sized pieces
  • 16 oz dried short-cut pasta – (I used rigatoni)
  • 1 medium yellow onion, – minced
  • salt and pepper, to taste
  • water to fill empty marinara sauce jar
  • 1/2 cup parmesan cheese
  • 24 oz jar of your favorite marinara sauce – (I used Newman’s Own)
  • fresh parsley and/or basil, minced – for garnish
  • 1 tsp Italian seasoning
  • 1 cup mozzarella cheese
  • additional dried Italian seasoning, optional
  • 3 cloves garlic, – minced
  • 1/2 tsp garlic powder

INSTRUCTIONS

  1. To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
  2. Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
  3. Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
  4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
  5. Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.
Print

ONE POT CHICKEN PARMESAN PASTA


  • Author: Maily's
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 23 boneless skinless chicken breasts, – diced into bite sized pieces
  • 16 oz dried short-cut pasta – (I used rigatoni)
  • 1 medium yellow onion, – minced
  • salt and pepper, to taste
  • water to fill empty marinara sauce jar
  • 1/2 cup parmesan cheese
  • 24 oz jar of your favorite marinara sauce – (I used Newman’s Own)
  • fresh parsley and/or basil, minced – for garnish
  • 1 tsp Italian seasoning
  • 1 cup mozzarella cheese
  • additional dried Italian seasoning, optional
  • 3 cloves garlic, – minced
  • 1/2 tsp garlic powder

Instructions

  1. To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
  2. Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
  3. Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
  4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
  5. Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.

Nutrition

  • Calories: 450kcal

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*