Description
A delicious creamy chicken pasta dish that combines tender chicken, pasta, and a rich marinara sauce topped with melted cheese.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, divided
- 8 oz (225g) penne or rigatoni pasta
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried basil
- 1/2 cup reserved pasta water (as needed)
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
- While the pasta cooks, season the chicken pieces generously with salt and pepper. In a shallow bowl, mix the flour, garlic powder, oregano, and red pepper flakes (if using). Dredge the chicken pieces in the flour mixture, shaking off any excess.
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (cook in batches if necessary) and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the marinara sauce and dried basil. Scrape up any browned bits from the bottom of the pan. Reduce heat to medium-low and let the sauce simmer for 5 minutes.
- Stir in the heavy cream and 1/2 cup of grated Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency. Season with additional salt and pepper to taste.
- Preheat your broiler. Add the cooked pasta and browned chicken back to the skillet with the sauce. Gently toss everything together until well coated.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Place the skillet under the broiler for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and starting to brown in spots.
- Garnish with fresh basil or parsley and extra grated Parmesan cheese. Serve immediately.
Notes
- This dish is perfect for a quick weekday dinner.
- You can substitute the chicken with shrimp or vegetables for a different variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg