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Chicken Parm Pasta
Chicken Parm Pasta is an easy weeknight dinner recipe your whole family will love.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
📝 Preparation Steps
1
Heat a small skillet over medium-low heat and add 1 tablespoon olive oil. Add the panko and stir to coat in the oil. Cook, tossing, until the panko is crisp and golden, 3 to ⏱️ 4 minutes. Set aside to cool, then stir in 1⁄4 cup of the parmesan.
2
Season the chicken with 1 teaspoon salt. Add 2 tablespoons olive oil to a large nonstick skillet and heat over medium-high. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, about ⏱️ 3 minutes. Remove to a plate.
3
Reduce the heat to medium and add the remaining 2 tablespoons oil to the skillet. Add the garlic and cook until it just begins to turn golden, ⏱️ 30 seconds to ⏱️ 1 minute. Sprinkle in the red pepper flakes and add the tomatoes. Add 1 cup water and 1⁄2 teaspoon salt. Bring to a simmer and cook until thickened, about ⏱️ 15 minutes.
4
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1⁄2 cup of the cooking water, then drain the pasta.
5
Add the chicken and basil to the tomato sauce and return to a simmer. Add the pasta and cook, tossing to coat, about ⏱️ 1 minute. Add the remaining 1⁄2 cup parmesan and toss. Remove from the heat, scatter in the mozzarella and toss, then cover and let sit until the mozzarella begins to melt, about ⏱️ 1 minute. Uncover and toss once more, adding a little of the reserved cooking water if the pasta seems dry. Top each serving with the panko mixture and basil.
Nutrition Facts
calories
1048 Calories
fat Content
42 g
fiber Content
8 g
sugar Content
8 g
sodium Content
1257 mg
protein Content
65 g
trans Fat Content
0 g
cholesterol Content
147 mg
carbohydrate Content
92 g
saturated Fat Content
15 g
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