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When I was really craving that cozy Italian restaurant vibe but didn’t want a pile of dishes or mess, this chicken parmesan pasta came to the rescue. You just toss seared chicken, lots of sauce, gooey cheese, and pasta together in one pot—so you get those awesome chicken parm vibes fast, no hassle. I first tried this when I needed to mix things up for my family during one of our what’s-for-dinner ruts and wanted something that felt a little special but wasn’t a pain to make.
Honestly, my crew normally complains if something looks “fancy,” but they polished off their bowls. They get the chicken parm taste they love in pasta form, I get a tidy kitchen. Even my pickiest one finished it all and immediately asked for a repeat.
Irresistible Ingredients
- Chicken breast chunks: They cook up fast, spread evenly, and you get chicken in every bite
- Browned and then cooked in sauce: You get that great toasty flavor, then the chicken turns nice and soft
- Marinara that tastes good by itself: Trust your taste buds—pick a sauce you’d actually eat with a spoon
- Combo of shredded mozzarella and parmesan: Melty and flavorful, so every forkful pops
- Basil on top: Gives things a fresh, herby kick at the end
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Simple How-To Guide
- Finishing Touches
- Toss whatever mozzarella is left over the top, put the lid on, and let it chill off the heat for a bit. The cheese gets all gooey. Add basil right before you serve for a big fresh pop.
- Mixing It Up
- Pour in the cooked pasta, sprinkle in the parmesan and a little bit of the mozzarella, and stir it together on low until everything melts and blends well.
- Letting the Chicken Simmer
- Put the browned chicken back in and spoon some sauce over it. Cover and keep it at a gentle heat for about 15-20 minutes till the chicken is totally cooked through and fork-tender.
- Making the Sauce
- Drizzle in the rest of the oil and toss in your onion. Stir till the onion’s soft and clear, then add garlic and wait until it smells great. Pour in the marinara and scrape up those dark bits at the bottom—they taste awesome.
- Getting that Chicken Ready
- Coat your chicken chunks with Italian seasoning, salt, and pepper. Heat some oil in a big Dutch oven at medium-high. Sear the chicken so it gets a nice color on each side, about 2 minutes. Pull the chicken out—it doesn’t need to be done just yet.
Chopping up the chicken before cooking changed everything for me. It cooks quicker, mixes through the pasta better, and you actually get chicken in every mouthful—no need to go digging.
Serving Suggestions
You can serve this on its own (it totally fills you up), but I like to pass around garlic bread and a quick Caesar on the side. If you’re over 21, pour a little red wine and maybe grab a chunk of Italian bread to mop up all that saucy goodness.
Twist It Your Way
For a switch, grab a different pasta shape—penne and rotini are fun. Chunk in some bell peppers or mushrooms with the onion for more veg. Play with different marinara sauces; ones with extra garlic or herbs really change things up.
Storing and Keeping Leftovers
Pop leftovers in the fridge for a few days—they heat up well. If the pasta feels a little thick, splash in more sauce or chicken broth as you warm it up. It also freezes like a champ; just thaw and reheat real gentle on the stove.
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This chicken parmesan pasta is my go-to for a chill dinner that pleases everyone and doesn’t make a mess. It’s the ultimate cozy meal; the chicken parmesan flavors are all there, but it’s much easier to make for busy nights. Sometimes, bringing a restaurant favorite home is just what you need to get everyone smiling at the table.
Recipe FAQs
- → Could I swap out the type of pasta?
- Of course! Penne and rigatoni are great because they soak up sauce nicely, but short-shaped pasta like shells, ziti, or rotini work too.
- → Do I need to boil the pasta by itself?
- Yep, follow the cooking instructions on the pasta's package first. This way, it won’t become mushy or overcooked in the sauce.
- → Can I prep this ahead of time and store it in the freezer?
- Sure thing! You can freeze the chicken, sauce, and cheeses (leave out the top mozzarella layer) for up to 3 months. Add freshly cooked pasta when reheating.
- → What should I do if I don’t own a Dutch oven?
- Any wide, sturdy pot with a lid works fine. Just make sure it’s large enough for all your ingredients to fit comfortably.
- → When is the chicken fully cooked?
- Check with a meat thermometer for an internal temp of 165°F. The chicken should look white and not show any pink inside.