Chicken Parmesan Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
2 boneless, skinless chicken breasts, diced into small pieces
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
07 -
3 cloves garlic, minced
08 -
2 cups uncooked penne or rotini pasta
09 -
2 cups marinara sauce
10 -
2 cups chicken broth or water
11 -
½ cup heavy cream (optional for a creamier sauce)
12 -
½ cup grated Parmesan cheese
13 -
1 cup shredded mozzarella cheese
14 -
¼ cup fresh basil or parsley, chopped (for garnish)
# Instructions:
01 -
Heat olive oil in a large skillet set over medium heat. Add the diced chicken and season it with salt, black pepper, garlic powder, and Italian seasoning. Cook the chicken, stirring occasionally, for about 5–7 minutes or until it is browned and fully cooked. Once done, remove the chicken from the skillet and set aside.
02 -
Using the same skillet, add the minced garlic and sauté for about 30 seconds until aromatic. Stir in the uncooked pasta, marinara sauce, and chicken broth. Combine everything well, then bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let the pasta simmer gently for 12–15 minutes, stirring occasionally, until the pasta becomes tender.
03 -
Return the cooked chicken back to the skillet. If desired, pour in the heavy cream for a creamier texture. Mix in the grated Parmesan cheese until well incorporated. Sprinkle the shredded mozzarella cheese over the pasta. Cover the skillet for about 2–3 minutes to let the mozzarella melt.
04 -
Remove the skillet from the heat and sprinkle freshly chopped basil or parsley over the top. Serve the dish hot, and enjoy this flavorful one-pan meal!
# Notes:
01 -
This dish is perfect for a quick and easy dinner option, requiring only one pan for both preparation and cooking.
02 -
It’s customizable; you can swap chicken breasts for chicken thighs or use gluten-free pasta as a substitute.