Chicken Parmesan Pasta
This dish combines the comforting flavors of chicken parmesan with hearty pasta for a satisfying meal.
Equipment
- Large Pot
- Large Skillet
- Spatula
Ingredients
- 8 oz fusilli pasta or your pasta of choice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pound chicken breasts cut into 1/2-1 inch pieces
- 1/2 tablespoon Italian seasoning
- 2 cups pasta sauce
- 1/4 cup shredded parmesan cheese
- 4 oz mozzarella cheese thinly sliced
- Salt to taste
- Pepper to taste
- Fresh basil for topping
- Red pepper flakes for topping
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Bring a large pot of water to a boil. Cook the fusilli pasta according to package instructions until al dente, about 8-10 minutes. Reserve 2 tablespoons of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute.
- Add the chicken pieces to the skillet and cook for about 5-6 minutes until browned and cooked through.
- Season the chicken with Italian seasoning, salt, and pepper. Remove excess liquid if necessary.
- Pour in the pasta sauce and stir in the parmesan cheese until well combined.
- Add the drained pasta and reserved pasta water to the skillet, mixing well to coat the pasta.
- Top with mozzarella cheese and cover the skillet for 1-2 minutes until the cheese melts.
- Garnish with fresh basil and red pepper flakes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.