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Can't wait to let you in on this one-pan Chicken Parmesan Pasta Skillet! It's what I throw together when I'm craving something tasty but short on time. There's something almost magical about how the chicken, tomato sauce and gooey cheese blend with the pasta. And the best part? Everything cooks in a single pan, so there's barely any cleanup afterward—that's always a big plus for me!
What Makes This Dish Special
The thing I really dig about this meal is how fast and hearty it is. You'll have a full dinner ready in just 25 minutes that nobody can resist. I can sneak vegetables in, try different pasta types, or make it without gluten and my family still cleans their plates. It's become our trusty backup plan on busy weeknights.
Your Shopping List
- Pasta: Try fusilli or any shape that catches lots of sauce in its grooves.
- Chicken: Cut boneless, skinless chicken breast into chunks for quick cooking.
- Marinara Sauce: Provides a deep, tasty foundation for everything.
- Cheese: Grated Parmesan and thin mozzarella slices for that melty goodness.
- Seasonings: A mix of Italian herbs, garlic, salt, and pepper adds fantastic flavor.
Tasty Cooking Steps
- Prepare Pasta
- Cook pasta in salty water until tender but firm. Save 2 tablespoons of the cooking liquid before draining.
- Cook Chicken
- Brown the chicken pieces in olive oil with garlic, Italian herbs, salt, and pepper until done.
- Mix Everything
- Stir in tomato sauce, Parmesan, and the cooked pasta into your pan. Blend well and add the saved pasta water to make everything creamy.
- Add Final Touch
- Spread mozzarella on top, put a lid on, and wait 1-2 minutes until it's all melty.
Personalize Your Dish
I often throw in some chopped zucchini or handfuls of spinach for added goodness. You can switch chicken for turkey or beef crumbles too. My little ones get excited when I use funny-shaped pasta—it makes mealtime more exciting. You can really play around with this recipe.
Storage Smarts
You can store this in your fridge for up to 5 days no problem. When you warm it up, add a little extra sauce to keep everything moist. If you want to freeze portions, hold off on the mozzarella until serving day—trust me, it'll taste way better.
Great Side Options
This goes down a treat with a basic green salad or some oven-roasted broccoli. We sometimes whip up some buttery garlic bread to soak up the extra sauce. And for something sweet after, try a light fruit ice or some crunchy cookies.
Clever Cooking Tricks
Always cut your chicken into tiny equal chunks so they cook quickly and evenly. Don't forget to save that starchy pasta water—it really helps the sauce come together. I like adding a dash of chili flakes for a bit of kick, and fresh basil leaves on top make everything taste super fresh.
Simple Substitutions
You can use butter instead of olive oil or go with chicken thighs for a richer taste. This works great with gluten-free noodles too. Run out of Italian seasoning? Just mix up some herbs you already have. And regular garlic powder will do the job if you've got no fresh cloves around.
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Frequently Asked Questions
- → How does pasta water improve the sauce?
- The starch in pasta water makes the sauce creamier and helps it stick better to the pasta.
- → Can I swap the type of pasta?
- Sure, medium-sized shapes like penne or farfalle work. Cooking times may differ slightly.
- → What if there’s liquid from the chicken?
- Too much liquid can thin the sauce. Draining it keeps everything thick and tasty.
- → What mozzarella type works best?
- Both shredded and thin slices are great. Slices cover better, but shredded also melts nicely.
- → Is freshly grated parmesan necessary?
- Yes, it melts smoother and has richer flavor compared to pre-grated options.