Chicken Parmesan Pasta

Simple, easy to stock ingredients create this tasty one-pot Chicken Parmesan Pasta. A quick, family-friendly meal perfect for a busy day.

As summer turns to fall and household routines change, easy one-pot meals become a vital component to getting dinner on the table.

This Chicken Parmesan Pasta is not only incredibly easy to prepare, it’s a cozy skillet full of deliciousness that is a perfect choice any time of year but especially as we head into fall weather and busier days. When the temperature drops I instantly begin craving warm, comforting pasta dishes.

I’m a little obsessed with one pot meals like this one, especially when they involve pasta. Just throw the dry, uncooked pasta straight in and it all cooks up perfectly. The result is wonderful and clean up is a breeze.

Ingredients

• Any short, dry pasta will work well in this recipe. I used medium shells (conchiglie), but penne, fusilli, mezze (small) rigatoni, or ziti are all good choices.
• Dry spices – thyme, rosemary, and oregano – pack a punch but garnishing the dish with fresh basil at the end adds a bright, fresh element.

Instructions

• Heat olive oil in 12-inch, oven-proof skillet over medium heat. Add chicken and cook, stirring for a couple of minutes.
• Season the chicken with salt, freshly ground black pepper, and 1/2 teaspoon each of dried thyme, rosemary, and oregano.
• Cook, stirring, until the chicken is just cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer chicken to a dish and set aside.

• Add a bit more olive oil to the pan, if necessary, and return pan to medium heat. Add garlic and crushed red pepper flakes. Cook and stir about 1 minute, until garlic is fragrant being careful not to allow it to burn.
• Add the marinara, chicken broth, and water.
• Add the dry, uncooked pasta to the pan, stirring to combine.

• Bring the mixture to a low boil, then cover the pan and reduce heat slightly to keep it at a low simmer. Cook just until the pasta is al dente, cooked but still firm to the bite.
• Stir in Parmesan cheese and the cooked chicken. Season to taste with additional salt and pepper, if necessary, and remove the pan from the heat.
• Sprinkle the top evenly with the mozzarella cheese and the additional Parmesan cheese.

• I like to finish the dish by transferring the pan to a hot oven for 5 minutes to melt the cheese and allow it to set up a bit. If you don’t want to turn on your oven, just cover the pan again and keep it over low heat until the cheese melts.
• Garnish with fresh basil just before serving.

This easy as can be, one skillet pasta dish is precisely what is in order when you know you’ve got a busy day coming. Or, anytime you just need a pasta fix!

This post was originally published on December 7, 2013. It has been updated with new text and images.

Adapted from Tracy’s Culinary Adventures