Description
Dinner just got easier! This One Pot Chicken Parmesan Pasta brings together all your favorite Italian flavors with barely any cleanup. Skip the restaurant and grab a fork instead.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 oz (340g) penne pasta (or other short pasta shape)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 can (28 oz/800g) crushed tomatoes
- 3 cups (720ml) chicken broth
- 1 cup (100g) grated parmesan cheese, divided
- 1½ cups (170g) shredded mozzarella cheese
- ¼ cup (15g) fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken and brown for 3-4 minutes. Transfer to a plate.
- Add remaining olive oil to the pot. Cook onions for 2-3 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Add dry pasta and return the chicken to the pot. Ensure pasta is submerged. Cover and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Stir in ¾ cup parmesan cheese until melted. Season with salt and pepper to taste.
- Preheat broiler. Sprinkle mozzarella and remaining parmesan over the pasta. Broil for 2-3 minutes until cheese is bubbly and golden.
- Remove from heat and let stand for 5 minutes. Garnish with fresh basil before serving.