One-Pot Chicken Parmesan Pasta
A deconstructed pasta version of the ever-classic Italian-American chicken parmesan. Cheesy and easy! You can have this comforting pasta ready in under 40 minutes with minimal dishes.
Ingredients
- 2 tbsp extra virgin olive oil
- 2-3 chicken breasts boneless and skinless, cut into bite-size pieces (about 1/4 to 1/2 inch)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tsp dried Italian seasoning
- 1 medium yellow onion minced or grated
- 3 garlic cloves minced
- 30 oz jar of pasta sauce I used Rao's
- 3 cups chicken broth
- 1 lb penne pasta or other short cut pasta
- ½ cup grated parmesan cheese
- 16 oz fresh mozzarella grated
- 3 tbsp butter melted
- ½ cup plain or Italian breadcrumbs
Instructions
- Heat the olive oil over medium-high heat in a large deep oven-safe skillet or Dutch oven. Add in the chicken and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Cook until the chicken is mostly cooked, about 5 minutes, occasionally flipping to ensure even cooking. Remove the chicken to a plate and set aside. Tent with foil to keep warm.
- To the skillet, add the onions and garlic. Cook for 2-3 minutes or until the onions have softened. Pour in the jarred sauce. Pour the chicken broth into the now empty jar, then add it to the skillet. This will gather any remaining sauce out of the jar. Bring to a boil, then reduce to a simmer over medium to medium-low heat.
- Add the chicken back in with any accumulated juices and the pasta. Stir to combine. Cover the skillet with a lid and cook for 10-15 minutes until the pasta is al dente. Stir in the parmesan and half of the mozzarella.
- Top the pasta with the remaining mozzarella. In a bowl, combine together the butter and breadcrumbs, then sprinkle them on top of the pasta. Broil** for 1-2 minutes until the cheese is melted and the breadcrumbs are toasted.
- Serve immediately.