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One-Pot Garlic Parmesan Chicken Pasta
Rachel Kim

One Pot Chicken Parmesan Pasta

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken breast cut into 3/4-inch pieces
  • 12 oz dry rotini
  • 2 tbsp olive oil divided
  • 1/3 cup panko breadcrumbs
  • 3 garlic cloves minced
  • 1 can 15 oz tomato sauce
  • 3 cups low-sodium chicken broth
  • 1/2 cup water reserved
  • 1 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup finely grated Parmesan divided
  • 4 oz low-moisture mozzarella grated

Method
 

  1. Heat 1 tablespoon oil in 5-quart Dutch oven over medium. Stir panko 2 to 3 minutes until golden. Transfer to dry plate; cool slightly and mix with 2 tablespoons Parmesan.
  2. Add remaining oil to same pot; raise to medium-high. Season chicken with salt and pepper; cook 4 minutes, stirring occasionally.
  3. Add garlic and oregano 30 seconds. Add sauce and broth; scrape bottom and boil.
  4. Add rotini; simmer uncovered 12 to 15 minutes, stirring often, until pasta tender and chicken 165°F. Add reserved water if sauce dries before done.
  5. Remove from heat; fold in remaining Parmesan. Scatter mozzarella; cover and rest 3 minutes until melted.
  6. Divide among 5 bowls; scatter breadcrumb mixture over just before serving.