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rotini and small cooked skinless chicken breast pieces in red tomato sauce with melted mozzarella and a light uneven scattering of golden toasted breadcrumbs in a plain bowl, with no breaded cutlet or garnish
Rachel Kim

One Pot Chicken Parmesan Pasta

Toasted breadcrumbs give this chicken Parmesan pasta the crunch that a pot of tomato sauce usually lacks. Toast them first in the same Dutch oven and hold them on a plate while the chicken and pasta cook. That small detour is worth it. The chicken stays in tender bite-size pieces rather than pretending a saucy pot can preserve the crust of a fried cutlet. Melt the mozzarella under the lid, then add the crumbs to each serving so they stay dry until the fork reaches them.
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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 a 5-quart Dutch oven over medium heat. Add panko and stir for 2 to 3 minutes until golden; transfer to a dry plate and mix with 2 tablespoons Parmesan once slightly cooled.
  2. Add remaining oil to the same pot and raise the heat to medium-high. Season chicken with salt and pepper and cook for 4 minutes, stirring occasionally.
  3. Stir in garlic and oregano for 30 seconds. Add tomato sauce and broth, scrape the bottom and bring to a boil.
  4. Add rotini and simmer uncovered for 12 to 15 minutes, stirring often and adding reserved water if the sauce becomes dry before pasta is tender and chicken reaches 165°F.
  5. Remove from the heat and fold in the remaining Parmesan. Scatter mozzarella across the top, cover and rest for 3 minutes until melted.
  6. Divide among 5 bowls and scatter the toasted breadcrumb mixture over each portion just before serving.