This delicious Chicken Parmesan Pasta Skillet is the perfect way to enjoy a quicker, easier, and healthier version of chicken parm! It has all the flavors of the original dish but without all the fuss – and nothing is fried. Enjoy this juicy and cheesy chicken and pasta dish alongside some crusty bread and a fresh salad.
Why You’ll Love This Chicken Parmesan Pasta
I have a love-hate relationship with chicken parmesan! Whenever I order it at a restaurant the meat often comes out dry and with a soggy crust, and then my craving is left unquenched. I decided to make a foolproof version that doesn’t require frying – I think you’re going to love it!
I made sure I included all the key flavors of chicken parmesan, and then I realized that the best way to keep the crust from getting soggy is to put it on top and broil. This dish has all the moisture and creaminess of my Tuscan Chicken recipe and all the easy no-fuss energy of a one-pot meal.
While it’s not exactly authentic, it is mouthwateringly good! You’re going to love how this dish gives you the chicken parm you love without any of the difficult parts. I can’t wait to hear what you think.
Ingredients
This weeknight dinner is made with wholesome ingredients that won’t break the bank. You probably have several of the seasonings and dried herbs already in your pantry, so you’ll only have to pick up a few things!
- Chicken breasts
- Olive oil
- Salt and pepper – to taste
- Garlic – minced
- Dry rotini pasta
- Chicken broth
- Tomatoes – a can of crushed tomatoes and tomato paste
- Herbs – dried parsley, dried basil, and dried oregano
- Cheese – Shredded mozzarella cheese and grated parmesan cheese
- Italian bread crumbs
How To Make This Chicken Parmesan Pasta Bake
Step 1: Cook Chicken
In a large skillet or Dutch oven, heat the oil over medium to medium-low heat. Add in the chicken and season it with salt and pepper. Brown the chicken for 10 minutes, or until the juices run clear. Add in the garlic and continue cooking for 1-2 additional minutes while stirring.
Step 2: Add Pasta, Tomato, and Herbs
Add in the rotini, broth, tomatoes, tomato paste, parsley, basil, and oregano and stir to combine. Cover the dish and let it simmer for 15 minutes, or until the pasta is tender. Stir occasionally.
Step 3: Mix Cheese + Bread Crumbs
Meanwhile, in a small bowl, combine the Parmesan cheese and the bread crumbs. Set this aside.
Step 4: Add Topping + Broil
When the pasta is tender, sprinkle it with mozzarella cheese and then the breadcrumb mixture. Put it in the oven and broil for 3-4 minutes, or until it’s golden and the topping is crispy.
FAQs
There’s no difference! Chicken parmesan, parmigiana, and their commonly known nickname “parm,” are all referring to the same dish. Some recipes may vary because everyone has their favorite seasonings and special ingredients, but the general dish is the same.
No, not always! Chicken parmesan is amazing with pasta and that’s my favorite way to serve it, but you can make it without the pasta and instead serve it alongside veggies or a salad.
Once the dish has cooled, you can store it in the refrigerator in an airtight container for 4-5 days. Reheat it in the microwave and enjoy!
Serving Suggestions
I love an easy weeknight Italian meal and this dish is so easy to get on the table in a short amount of time. However, you can take this from a simple weeknight dinner to a full on elegant dinner party with some simple adds.
- Start off your dinner party with an appetizer like these Easy Zucchini Pizza Bites!
- Then, serve your chicken parm alongside a Simple Caesar Salad and some crusty bread. This Rosemary Parmesan Bread would be yummy!
- Can’t forget dessert! Serve your guests this delicious Lemon Lush, which is basically a sweet lasagna, or a Ladyfinger Strawberry Ice Cream Cake.
More Pasta Dishes You’ll Love
- Chicken Florentine Pasta Casserole
- One Pot Italian Sausage Pasta
- Taco Pasta
- Three Cheese Pasta Bake
- Pasta All’Amatriciana
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Chicken Parmesan Pasta Skillet
Ingredients
- 2 large chicken breasts cut into bite sized pieces
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 cloves garlic minced
- 3 cups dry rotini pasta
- 2 cups chicken broth
- 1 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon dried parsley
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup Italian bread crumbs
Instructions
- In a large skillet or dutch oven heat the oil over medium to medium low heat. Add in the chicken and season with salt and pepper. Cook and brown chicken for 10 minutes or until juices run clear. Add in the garlic and cook for 1-2 minutes stirring.
- Add in the rotini, broth, tomatoes, tomato paste, parsley, basil, oregano and stir to combine. Cover and simmer for 15 minutes or until pasta is tender. Stir occasionally.
- Meanwhile, in a small bowl combine the Parmesan cheese and the bread crumbs, set aside.
- When the pasta is tender sprinkle with mozzarella cheese and then bread crumb mixture. Broil for 3-4 minutes or until golden and topping is crispy.
