One-Pan Chicken Parmesan Pasta
Ingredients
- 2 TBSP extra-virgin olive oil, divided
- 0¼ C whole-wheat panko breadcrumbs
- 4 cloves minced garlic, divided
- 1 lb boneless, skinless chicken breast, cut into ½-inch pieces
- 1 tsp Italian seasoning
- 0¼ tsp salt
- 3 C low-sodium chicken broth
- 1½ C crushed tomatoes
- 8 oz whole-wheat penne
- 0½ C shredded mozzarella cheese
- 0¼ C shredded Parmesan cheese
- 0¼ C chopped fresh basil
Directions
- Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Add ¼ cup panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
- Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, 1 teaspoon Italian seasoning, ¼ teaspoon salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add 3 cups broth, 1½ cups tomatoes and 8 ounces penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.
- Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle ½ cup mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, ¼ cup Parmesan and ¼ cup basil.