Description
This one-pot twist on chicken parmesan will have your family fighting over seconds – all the flavor of the classic, none of the fuss!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz elbow macaroni (2 cups)
- 2 cups marinara sauce
- 2 cups chicken broth
- 1/2 cup grated parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large, deep skillet over medium-high heat. Season chicken with salt and pepper, then brown for 3-4 minutes until golden but not fully cooked. Transfer to a plate.
- In the same pot, sauté onion for 2-3 minutes until translucent. Add garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.
- Return chicken to the pot. Add uncooked macaroni, marinara sauce, and chicken broth. Stir to combine and bring to a boil, then reduce heat to medium-low.
- Cover and simmer for 8-10 minutes, stirring occasionally, until pasta is almost al dente and liquid is mostly absorbed.
- Stir in half the parmesan cheese and all the mozzarella until melted and creamy. If too dry, add a splash more broth.
- Sprinkle remaining parmesan on top. Cover and remove from heat. Let rest 2-3 minutes until cheese melts completely.
- Garnish with fresh basil before serving.