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I'm so excited to share this Chicken Parmesan Pasta Skillet recipe with you! It's my go-to dinner when I want something delicious but don't have hours to spend in the kitchen. The way the chicken marinara and melty cheese come together with the pasta is absolutely magical. Plus it all happens in one pan which means less cleanup a total win in my book.
Why This Recipe Works
What I love most about this dish is how quick and satisfying it is. In just 25 minutes you've got a complete meal that everyone loves. I can sneak in extra veggies switch up the pasta or make it gluten-free and my family still devours it. It's become our favorite weeknight rescue dinner.
Everything You Need
- Pasta: Fusilli or any pasta with a good surface area to soak up the sauce.
- Chicken: Boneless, skinless chicken breast, cubed for easy cooking.
- Marinara Sauce: A rich, flavorful base for the dish.
- Cheese: Shredded Parmesan and thinly sliced mozzarella for creaminess.
- Seasonings: Italian seasoning, garlic, salt, and pepper for a savory touch.
Let's Make It Together
- Cook Pasta
- Boil pasta in salted water until al dente. Reserve 2 tablespoons of pasta water before draining.
- Prepare Chicken
- Sauté cubed chicken in olive oil with garlic, Italian seasoning, salt, and pepper until browned.
- Combine Ingredients
- Add marinara sauce, Parmesan, and cooked pasta to the skillet. Mix well, adding reserved pasta water for a creamy texture.
- Melt Cheese
- Top with mozzarella, cover, and let it melt for 1-2 minutes.
Make It Your Own
Sometimes I toss in zucchini or spinach for extra nutrition. You can even swap the chicken for turkey or ground beef. My kids love when I use different pasta shapes it makes dinner more fun. The possibilities are endless.
Keep It Fresh
This dish keeps beautifully in the fridge for about 5 days. When reheating I add a splash of marinara to keep it from drying out. If you're planning to freeze it just wait to add the mozzarella until you're ready to serve it tastes so much better that way.
Perfect Pairings
We love serving this with a simple green salad or some roasted broccoli. Sometimes I'll make quick garlic bread to soak up all that delicious sauce. For dessert a light fruit sorbet or some crispy biscotti is just perfect.
My Best Tips
Make sure to cut your chicken into small even pieces they'll cook faster and more evenly. Always save some pasta water it makes the sauce so silky. I love adding a pinch of red pepper flakes for heat and fresh basil really brightens everything up.
Easy Swaps
Feel free to use butter instead of olive oil or try chicken thighs for extra richness. The recipe works great with gluten-free pasta too. If you don't have Italian seasoning just mix your favorite dried herbs. And don't worry if you only have garlic powder it works just fine.
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Frequently Asked Questions
- → Why save pasta water?
- The starchy pasta water helps create a silky sauce and helps the sauce better adhere to the pasta.
- → Can I use different pasta shapes?
- Yes, any medium-sized pasta shape works well. The cooking time may vary slightly based on the shape chosen.
- → Why remove liquid from the chicken?
- Excess liquid from cooking the chicken can water down the sauce. Removing it ensures proper sauce consistency.
- → What type of mozzarella is best?
- Both sliced and shredded work well. Thin slices provide better coverage, but shredded melts similarly.
- → Why freshly shred the parmesan?
- Freshly shredded parmesan melts better and has better flavor than pre-shredded varieties.