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Weeknight Skillet Chicken Parmesan Pasta
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
704
kcal
Author:
Kita Roberts
Ingredients
1
lbs
chicken breast
salt and pepper
2
tbsp
olive oil
28
oz
can pasta sauce
1/4
tsp
dried oregano
1/8
tsp
crushed red pepper flakes
2
cups
water
1
cups
low-sodium chicken broth
12
oz
pasta
I used shells
2
oz
Parmesan cheese
shredded, divided
4
oz
mozzarella cheese
shredded
2
tbsp
fresh basil
chopped
Instructions
Preheat broiler.
Pound chicken to 1/2″ thick between two pieces of plastic wrap.
Cut into 1" cube and season with salt and pepper.
Heat the olive oil in a large skillet over medium heat to coat the pan.
Add the chicken and cook, 5 to 7 minutes, until cooked through, turning as needed to cook evenly on all sides.
Add the pasta sauce, oregano and red pepper flakes. Quickly add the water, and 1 cup chicken broth. Stir to combine.
Add the pasta and bring to a simmer. Reduce heat if needed. Cover and cook 16 to 18 minutes, until pasta is tender. Stir occasionally.
When the pasta is cooked through, stir in half of the Parmesan cheese and season with salt and pepper as needed.
Top with remaining Parmesan cheese and mozzarella. Place under broiler and let cheese get nice and bubbly.
Remove from oven, sprinkle with fresh basil and serve.
Notes
Adapted from Tracys Culinary Adventures
Nutrition
Calories:
704
kcal
|
Carbohydrates:
76
g
|
Protein:
50
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
104
mg
|
Sodium:
1605
mg
|
Potassium:
1351
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
1265
IU
|
Vitamin C:
15.5
mg
|
Calcium:
364
mg
|
Iron:
3.9
mg