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Weeknight Skillet Chicken Parmesan Pasta | Kita Roberts GirlCarnivore.com

Weeknight Skillet Chicken Parmesan Pasta

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 704kcal


  • 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


  • 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.


Calories: 704kcal | Carbohydrates: 76g | Protein: 50g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1605mg | Potassium: 1351mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1265IU | Vitamin C: 15.5mg | Calcium: 364mg | Iron: 3.9mg