Chicken Parmesan Pasta Skillet
- 1-1/4 lb boneless, skinless chicken thighs, cut into bite sized pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/2 medium sweet onion, finely diced
- 2 cloves garlic, minced
- 12 oz short pasta (penne, rotini, ziti)
- 1/2 cup red wine
- 1-1/2 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
In a large skillet or dutch oven heat the oil over medium heat. Add the chicken and onion; season with salt and pepper. Cook and brown for 8 to 10 minutes or until onion is soft and chicken is nearly cooked through. Add the garlic and cook for another minute.
Add the pasta, wine, broth, tomatoes, basil, oregano, and red pepper flakes and stir to combine. Cover and simmer for about 15 minutes, stirring occasionally, until pasta is tender.
Meanwhile, in a small bowl combine the Parmesan cheese and the bread crumbs; set aside.
When the pasta is tender, sprinkle with mozzarella cheese and then the parmesan and bread crumb mixture.
Broil for 3-4 minutes or until golden and crispy. Remove from oven and sprinkle parsley on top. Serve.
I’ve been wanting to do a dish like this for a long time. I absolutely love my pan-fried-then-oven version of chicken parm with spaghetti, but that’s more of a weekend endeavor. This skillet is perfect for a weeknight when I am craving the flavors, but don’t want to make a ton of effort. Absolutely fantastic.