One Pan Chicken Pasta
Sometimes dinner needs to be simple but still feel like a real meal. This one-pan chicken pasta is my secret weapon when I want something delicious that doesn’t require a sink full of dishes afterward.
The magic of this recipe is how it comes together quickly, using just one skillet and minimal prep. No complicated techniques, just good ingredients that work hard for your dinner.
Bonus points: this dish hits that sweet spot between being comforting and feeling like a proper home-cooked meal. Your family won’t know how easy it was to make.
What You’ll Need
- 2 tablespoons extra-virgin olive oil, divided
- ¼ cup whole-wheat panko breadcrumbs
- 1 tablespoon plus 1 teaspoon minced garlic, divided
- 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 3 cups low-sodium chicken broth
- 1½ cups crushed tomatoes
- 8 ounces whole-wheat penne
- ½ cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup chopped fresh basil
Steps
Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Add 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, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and 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 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, Parmesan and basil.
Substitutions That Actually Work
- No whole-wheat penne? Regular penne works fine
- Swap mozzarella for provolone
- Use gluten-free breadcrumbs for a GF version
Making It Diabetes-Friendly
- Use chickpea or lentil pasta for lower glycemic index
- Reduce total carbohydrates by using less pasta
- Monitor portion sizes
Tips & Storage
- Store in airtight container for 3-4 days
- Reheat gently to prevent pasta from drying out
- Can be frozen for up to 2 months