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Can't wait to show you this one-skillet Chicken Parm Pasta! When I need something tasty without spending all night cooking, this is my number one pick. There's something truly wonderful about how the chicken, tomato sauce and gooey cheese mix with the pasta. And the best part? Everything cooks in a single pan so you'll have fewer dishes to wash afterward – that's always a win!
What Makes This Dish Special
The thing I really dig about this meal is how fast and filling it is. You'll have a whole dinner ready in under 30 minutes that nobody turns down. I can add extra vegetables, try different pasta types, or make it without gluten and my crew still cleans their plates. It's turned into our go-to meal when the week gets crazy.
What You'll Need
- Pasta: Try spiral shapes or anything that catches sauce well.
- Chicken: Cut boneless, skinless breast meat into small chunks.
- Marinara Sauce: The tasty foundation that brings everything together.
- Cheese: Grated Parmesan and thin slices of mozzarella for that melty goodness.
- Seasonings: Italian herb blend, fresh garlic, salt, and black pepper for flavor.
Let's Cook It Up
- Handle The Pasta
- Cook your pasta in water with salt until firm to bite. Save 2 tablespoons of the cooking water before you drain.
- Cook Your Chicken
- Brown the chicken pieces with olive oil, garlic, Italian herbs, salt, and pepper.
- Mix Everything
- Stir in the tomato sauce, Parmesan, and drained pasta. Blend well, using the saved pasta water to make it smooth.
- Finish With Cheese
- Spread mozzarella on top, put a lid on, and wait 1-2 minutes until it gets all melty.
Ways To Switch It Up
I often throw in some chopped zucchini or handfuls of spinach to boost the nutrition. You can use turkey or beef instead of chicken if you want. My little ones get excited when I use funny pasta shapes because it makes mealtime more interesting. You can really change this dish up however you like.
Storing Your Leftovers
This meal stays good in your fridge for up to 5 days. When you warm it up again, pour in a bit more sauce to keep it from getting dry. If you want to freeze some for later, leave off the mozzarella until you're ready to eat it – trust me, it'll taste way better.
What To Serve With It
This goes great with a basic green salad or some oven-roasted broccoli. We sometimes whip up some buttery garlic toast to mop up the extra sauce. After dinner, try some fruit ice or crunchy cookies to finish things off just right.
Handy Tricks
Try to cut your chicken into tiny, same-sized pieces so they cook quickly and evenly. Don't forget to save that pasta water – it really does make your sauce super smooth. I like adding a tiny bit of crushed red pepper for some kick, and some fresh basil leaves on top really make the flavors pop.
Quick Substitutes
You can use butter instead of olive oil or try dark meat chicken for more flavor. The dish works just as well with gluten-free noodles too. If you're out of Italian seasoning, just mix up whatever dried herbs you've got. And regular garlic powder will do the job if you don't have fresh cloves around.
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Common Questions
- → Why keep some pasta water?
- The pasta water contains starch that makes the sauce smooth and helps it stick better to your pasta.
- → Can I switch to other pasta types?
- Sure thing, any medium pasta works great. Just watch the cooking time as it might change depending on what you pick.
- → Why should I drain the chicken juices?
- Extra liquid from the chicken can make your sauce too thin. Getting rid of it keeps your sauce nice and thick.
- → What's the best mozzarella to use?
- You can use sliced or shredded. Thin slices cover the dish better, but shredded cheese melts just as nicely.
- → Why grate parmesan myself?
- Parmesan you grate yourself melts smoother and tastes way better than the pre-packaged stuff.