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Chicken Parmesan Pasta Recipe

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3.9 from 15 reviews

A comforting and flavorful Chicken Parmesan Pasta that combines tender chicken chunks, perfectly cooked pasta, and rich marinara sauce topped with melted mozzarella, Parmesan, and crispy toasted garlic panko breadcrumbs for a delicious crunch. This one-pot stovetop meal is easy to prepare and serves as a hearty family dinner.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Breadcrumb Topping

  • 1 tablespoon butter
  • 1/2 tablespoon garlic (minced)
  • ¾ cup panko breadcrumbs
  • ⅛ teaspoon black pepper

Chicken and Pasta

  • 1 tablespoon olive oil
  • 1 ½ lb boneless skinless chicken breasts (cut into 1” chunks)
  • 1 cup minced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 1 lb dried medium pasta (farfalle, campanelle, rigatoni)
  • 24 ounces marinara sauce (low or no salt added)
  • 4 cups water
  • 2.5 cups shredded mozzarella cheese (8 oz)
  • ½ cup grated Parmesan cheese
  • Torn fresh basil (optional)

Instructions

  1. Toast Breadcrumb Topping: In a large Dutch oven or pot, melt butter over medium heat. Add minced garlic, panko breadcrumbs, and black pepper. Toast, stirring frequently for about 3 minutes until golden brown. Remove from pot and set aside. Wipe out any remaining crumbs with a paper towel.
  2. Sauté Chicken: Raise heat to medium-high and add olive oil. Pat chicken pieces dry with a paper towel to remove excess moisture. Once the pot is hot, add chicken. Sauté for about 5 minutes, stirring occasionally until lightly browned.
  3. Add Aromatics and Spices: Add minced onion, minced garlic, dried basil, oregano, and red pepper flakes (if using) to the chicken. Stir together and cook for an additional 3 minutes until onions soften and spices release their fragrance.
  4. Add Pasta and Liquids: Pour in dry pasta, marinara sauce, and water. Stir well to combine all ingredients. Cover the pot with a lid.
  5. Cook Pasta: Bring the liquid to a boil, then reduce heat to medium and cook covered for 6 minutes, about half the package cooking time. Stir occasionally to prevent sticking or scorching at the bottom.
  6. Let Pasta Sit: Remove the lid and take the pot off the heat. Let the pasta sit for 5 minutes to continue cooking and absorb leftover liquid.
  7. Add Cheeses and Basil: Stir in shredded mozzarella, grated Parmesan, and fresh torn basil if using. Mix until cheeses melt and everything is combined.
  8. Serve: Dish out the pasta immediately, topping each serving with a generous sprinkle of the toasted garlic panko breadcrumb topping for a crunchy finish.

Notes

  • Using low or no salt marinara helps control sodium levels.
  • Patting chicken dry ensures better browning without steaming.
  • Stirring pasta occasionally prevents it from sticking to the bottom of the pot.
  • Allowing pasta to sit off heat lets it absorb flavors and finish cooking gently.
  • Breadcrumb topping adds a delightful crunchy texture contrast to creamy cheese and tender pasta.
  • Red pepper flakes are optional; omit for a milder flavor or increase for more heat.
  • Fresh basil adds brightness but can be substituted with dried basil if unavailable.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://iamstarved.com/chicken-parmesan-pasta-recipe/