Chicken Parmesan Pasta Skillet (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
07 -
3 cloves garlic, minced
08 -
2 cups uncooked penne or rotini pasta
09 -
2 cups marinara sauce
10 -
2 cups chicken broth or water
11 -
½ cup heavy cream (optional, for a creamier sauce)
12 -
½ cup grated Parmesan cheese
13 -
1 cup shredded mozzarella cheese
14 -
¼ cup fresh basil or parsley, chopped (for garnish)
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning with salt, pepper, garlic powder, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove chicken from the skillet and set aside.
02 -
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in the uncooked pasta, marinara sauce, and chicken broth. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
03 -
Stir the cooked chicken back into the skillet. If using, stir in the heavy cream for a richer sauce. Sprinkle Parmesan cheese over the pasta and mix well. Top with shredded mozzarella cheese and cover the skillet. Let sit for 2–3 minutes until the cheese melts.
04 -
Remove from heat and sprinkle with fresh basil or parsley. Serve hot and enjoy!
# Notes:
01 -
Swap chicken breasts for chicken thighs for extra juiciness.
02 -
Use whole wheat or gluten-free pasta if preferred.
03 -
Add red pepper flakes for a spicy kick.