Chicken Parmesan Pasta Skillet (Print Version)
# Ingredients:
01 -
8 ounces penne pasta
02 -
2 boneless, skinless chicken breasts diced into 1/2 inch pieces (about 1 1/2 pounds)
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon pepper
05 -
1 tablespoon olive oil
06 -
24 ounces marinara sauce (3 cups)
07 -
1/3 cup parmesan cheese, shredded
08 -
2 teaspoons Italian seasoning
09 -
1/2 teaspoon garlic powder
10 -
1 1/2 cups mozzarella cheese, shredded
# Instructions:
01 -
Boil penne pasta to just al dente according to the package directions. Drain, reserving 1/2 cup of the pasta water.
02 -
While the pasta cooks, season the diced chicken breasts evenly with salt and pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 5-7 minutes until browned and cooked through.
04 -
Add marinara sauce, Italian seasoning, garlic powder, parmesan cheese, the cooked pasta, and reserved pasta water to the skillet. Stir to combine and bring to a boil. Reduce the heat to simmer for 4-5 minutes to meld the flavors.
05 -
Remove the skillet from the heat. Sprinkle mozzarella cheese evenly over the top, cover the skillet, and let it rest for 5 minutes to melt the cheese.
06 -
Serve the dish hot and enjoy.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for 3-4 days.
02 -
The dish can be frozen, but the texture of the pasta may change slightly after thawing. Freeze cooled portions in a freezer-safe container or resealable plastic bag for up to 2-3 months. Thaw in the refrigerator before reheating.