Chicken Parmesan Pasta
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 6 servings
  • 2 tablespoons olive oil
  • 1-1/2 pounds boneless skinless chicken breasts,cut into bite-sized pieces
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon fresh ground pepper plus more to taste
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry rosemary
  • 1/2 teaspoon dry oregano
  • 1 28 ounce can Italian style crushed tomatoes, in puree
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups chicken broth
  • 1 cup water
  • 4 cups dry uncooked pasta (shells, penne, ziti, fusilli, etc.)
  • 1 cup grated or shaved Parmesan cheese divided
  • 1 cup shredded fresh mozzarella cheese
  • 2 tablespoons chopped fresh basil
  1. Preheat the oven to 475 degrees.
  2. Heat oil in 12" oven-proof skillet over medium heat. Add diced chicken. Cook and stir for a couple of minutes and then sprinkle chicken with 1/4 teaspoon salt, 1/4 teaspoon fresh ground pepper, and 1/2 teaspoon each of thyme, rosemary, and oregano. Cook, stirring, until diced chicken is just cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer chicken to a dish and set aside.
  3. Add a bit more olive oil to the pan, if necessary, and return pan to medium heat. Add garlic and red pepper flakes. Cook and stir about 1 minute, until garlic is fragrant being careful not to allow it to burn. Add crushed tomatoes, chicken broth, water, and the 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 for 12 to 14 minutes, or until pasta is al dente.. Remove cover to stir occasionally as it cooks.
  4. When pasta is tender, remove the cover and stir in 3/4 cup of the Parmesan cheese and the cooked chicken. Season to taste with additional salt and pepper, if necessary. Remove pan from heat.
  5. Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5 minutes, or until the cheese has melted. Remove from oven and sprinkle with fresh basil.
Recipe Notes

Adapted fromĀ Tracy's Culinary Adventures