Chicken Parmesan Pasta Recipe
This easy chicken parmesan pasta has all the yummy flavors of chicken parm, but it's super simple to make. You'll have chewy pasta topped with cheesy chicken and marinara sauce, all finished with crunchy breadcrumbs and parmesan cheese. It's the ultimate comfort food ready in just 30 minutes! Serve it with a quick veggie side like kale salad or Italian chopped salad. Any leftovers can be stored in the fridge for 2-3 days in a sealed container. Just keep the breadcrumbs in a separate container at room temperature. When you're ready to eat again, just heat up the chicken and pasta in the microwave or a skillet, and sprinkle the breadcrumbs on top for extra crunchiness.
Equipment
- Large pot
- Strainer or colander
- Mixing spoon
Ingredients
- 1 lb. Penne pasta or any similar tube-shaped pasta
- 2 Boneless skinless chicken breasts, cut into small cubes
- All-purpose seasoning or just use salt, pepper, garlic, and onion powder
- 1 cup grated Parmesan cheese split into two parts
- 1/2 cup Panko breadcrumbs
- 1 small yellow Onion diced
- 4 Garlic cloves minced (or 2 tbsp. minced garlic)
- 2 tbsp. Tomato paste
- 1 can 28 oz. crushed Tomatoes
- 1 tsp. Italian seasoning
- 1 tbsp. Sugar
- 1 tbsp. fresh Basil chopped
- Fresh parsley chopped
- 3 cups shredded Mozzarella cheese
- 4 tbsp. unsalted Butter divided
- 4 tbsp. Grapeseed oil
Instructions
- Dry chicken cubes with a paper towel, then sprinkle with all-purpose seasoning (or salt, pepper, garlic, and onion powder).
- Preheat the oven to 400°F.
- In a pan over medium heat, melt 1 tbsp. butter. Add panko breadcrumbs and cook until golden brown. Mix in 3/4 cups of Parmesan cheese and set aside.
- Cook pasta until it's not too soft, drain, and set aside. Save 1/2 cup of pasta water.
- Heat a big pan over medium-high heat. Add grapeseed oil and 1 tbsp. butter. Cook chicken for about 5 minutes until it's browned. Take it out and set it aside.
- Add 1 tbsp. of butter to the pan. Cook onion for 2 minutes, then add garlic and cook for another 2-3 minutes until it smells nice. Stir in tomato paste until it gets darker. Add crushed tomatoes, sugar, Italian seasoning, basil, parsley, 1 tbsp. butter, and reserved pasta water. Stir and let it simmer for at least 5 minutes.
- Put cooked pasta and chicken back into the pan. Sprinkle with the remaining Parmesan cheese, mozzarella, and toasted breadcrumbs. Add some fresh parsley on top.
- Bake in the preheated oven until everything is bubbly, cheese is melted, and the top is a little browned (about 8-10 minutes).
- Serve while it's hot.
Notes
- You can use any tube-shaped pasta like macaroni or rigatoni. Whole wheat pasta is also good for you.
- Dry the chicken well before cooking. If you don't have all-purpose seasoning, just use salt, pepper, garlic powder, and onion powder.
- If you want an easier version, skip the tomato paste, crushed tomatoes, sugar, Italian seasoning, and basil. Just use your favorite pasta sauce instead. But if you want the homemade taste, follow the original recipe.