Chicken Parmesan Pasta (Print Version)

A hearty blend of seared chicken, marinara, pasta, and melted cheeses for easy family meals.

# What You'll Need:

→ Protein

01 - 3 large boneless, skinless chicken breasts, cut into 1-inch cubes

→ Seasoning

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ tablespoon Italian seasoning blend (oregano, basil, thyme)

→ Oil

05 - 3 tablespoons extra virgin olive oil, divided

→ Vegetables

06 - 1 large sweet onion, minced
07 - 1 tablespoon fresh garlic, minced

→ Sauces

08 - 24 ounces marinara sauce

→ Pasta

09 - 16 ounces cooked rigatoni or penne pasta

→ Cheese

10 - ½ cup freshly grated Parmesan cheese
11 - 1½ cups shredded low-moisture mozzarella cheese, divided

→ Herbs

12 - 3 tablespoons fresh basil, minced

# Steps to Follow:

01 - Cube chicken breasts into 1-inch pieces and season evenly with kosher salt, black pepper, and Italian seasoning, tossing gently to coat all pieces.
02 - Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken in a single layer without overcrowding and sear 2 minutes per side until golden brown.
03 - Remove chicken and set aside. Add remaining 1 tablespoon olive oil to the pot, then sauté minced onion for 3 to 4 minutes until translucent and fragrant, stirring occasionally.
04 - Stir in minced garlic and cook for 30 seconds until fragrant. Pour in marinara sauce, scraping browned bits from the pot, and bring to a gentle simmer.
05 - Return seared chicken to the sauce, spooning sauce over pieces. Cover and reduce heat to medium-low, cooking 15 to 20 minutes until chicken reaches 165°F internal temperature.
06 - Stir cooked pasta into the chicken mixture. Add Parmesan and ¼ cup mozzarella cheese, stirring gently over low heat until melted and creamy.
07 - Sprinkle remaining 1¼ cups shredded mozzarella evenly over the pasta mixture. Cover and remove from heat. Let sit 3 to 5 minutes until cheese melts into a cohesive layer.
08 - Serve immediately, garnishing each portion with fresh minced basil to enhance aroma and color.

# Additional Notes:

01 - Use a meat thermometer to ensure chicken reaches exactly 165°F for safe and tender results.
02 - Cook pasta just shy of al dente as it will continue cooking in the sauce.
03 - Let the dish rest covered after cooking to allow cheese to melt and set properly.
04 - Leftovers store well refrigerated up to 4 days; add broth or water when reheating to loosen sauce.
05 - Freeze sauce and chicken mixture without pasta for up to 3 months; add freshly cooked pasta when reheating.

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