One Pan Chicken Parmesan Pasta Recipe

worldsoftware (33)in #one • last month (edited)

Certainly! Here's a simple and delicious one-pan Chicken Parmesan Pasta recipe for you...

Ingredients:

1 pound (about 450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional, for some heat)
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups chicken broth
8 ounces (about 225g) penne or your favorite pasta
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, chopped (for garnish)

Instructions:

Season the chicken pieces with salt, pepper, dried oregano, dried basil, and garlic powder. If you like a bit of heat, you can add red pepper flakes as well. Toss to coat the chicken evenly.

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add chopped onions and cook until softened about 2-3 minutes. Add minced garlic and cook for an additional 1 minute.

Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.

Add the pasta to the skillet, making sure it's submerged in the liquid. Place the cooked chicken pieces on top.

Cover the skillet and simmer on medium-low heat for about 15-20 minutes or until the pasta is cooked al dente.

Preheat your oven's broiler.

Sprinkle mozzarella and Parmesan cheese over the top of the pasta and chicken. Place the skillet under the broiler for 2-3 minutes or until the cheese is melted and bubbly.

Garnish with chopped fresh basil or parsley before serving.

Serve directly from the skillet and enjoy your delicious one-pan Chicken Parmesan Pasta!

Feel free to adjust the seasonings and cheese quantities to suit your taste. Enjoy your meal.

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