Chicken Parmesan Pasta

Dear Hot Cheesy Pasta,

Please stop being so amazingly delicious. I am trying SO hard to quit you! It nothing personal but my pants called and they are NOT happy with the snugness lately.

Thanks for your cooperation!

Love Always, 

Jen

Chicken Parmesan is one of my all-time favourites. This super simple dish is fantastic! It really isn’t helping with my snug pants situation.

What you need,

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2 boneless skinless chicken breasts cut into bite sized pieces

1 tbsp. vegetable oil

Salt and Pepper

1 - 28oz. can whole tomatoes

5 cloves of garlic, minced

½ tsp. dried oregano

1/8 tsp. dried red pepper flakes

2 ½ cups low sodium chicken broth

8 oz. of penne or other short pasta

¼ cup heavy cream

1 cup freshly grated Parmesan cheese

1 cup grated mozzarella cheese

¼ cup chopped fresh basil

Heat your oven to 425 degrees.

In a large oven safe skillet heat the oil over medium high heat. Season the chicken with salt and pepper and cook until starting to brown and cooked through.

Add the garlic, oregano and red pepper flakes. Cook for 1 minute or so until the garlic is fragrant.

Add the tomatoes and juice to the pan. Crush up the tomatoes with the back of a spoon.

Add the chicken broth and pasta and stir to combine

Bring to a boil then reduce the heat to medium and simmer for 12-15 minutes until the pasta is tender.

Stir in the heavy cream, half the fresh basil and ¾ cup of the Parmesan cheese.

Season the pasta with salt and pepper to taste.

Top with the remaining Parmesan cheese and the mozzarella.

Bake in the oven for 10-12 minutes until hot and bubbly. You can turn on the broiler for a few minutes to really brown up the cheese.

Garnish with the rest of the fresh basil.

This was a perfect weeknight meal. It took less than 45 minutes and it tasted amazing!

Enjoy!

Jen

Recipe adapted from Tracey’s Culinary Adventures