One Pot Chicken Parmesan Pasta (for one)
Make this 20 minute, pantry ingredient, one pot chicken parmesan pasta for one. It's got crispy breadcrumbs instead of traditional crispy, cheesy chicken parmesan without the extra time, steps, and mess.
Servings 1 person
Equipment
- Large Skillet
- Rubber Spatula/Spoon
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ teaspoon olive oil divided
- ½ teaspoon breadcrumbs
- ½ cup chopped chicken I started with thawed, frozen chicken breast
- 2 oz cavatappi pasta or other shaped pasta
- 1 jar diced tomatoes
- ½ cup frozen/fresh vegetables use what you have on hand!
- ½ teaspoon chicken bouillon paste or fill tomato jar ½ way with chicken broth instead of water (in ingredient below)
- ½ jar water fill diced tomato jar ½ way with water
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon minced garlic
- ½ cup shredded mozzarella cheese
- parmesan cheese to taste
- parsley, for garnish optional
Instructions
- Heat large sautee pan over medium-low heat. Pour ¼ teaspoon olive oil into pan, then sprinkle ½ teaspoon breadcrumbs into oil. Stir and cook until golden brown, about 1-3 minutes. Remove breadcrumbs from pan and set aside.
- Increase heat to medium-high, then add ½ cup chopped chicken breast, 2 ounces pasta, one 14-ounce can diced tomatoes, ½ cup frozen or fresh vegetables, ½ can water (fill tomato can), ½ teaspoon chicken bouillon paste, 1 teaspoon Italian seasoning, ¼ teaspoon minced garlic, and ¼ teaspoon salt to pan. Add more water while pasta dish is cooking if necessary.
- Stir and cook until pasta is almost al dente and much of the water has been absorbed.
- Once pasta is almost al dente, sprinkle ½ cup shredded mozzarella cheese over pasta and cook until melted.
- Transfer to serving dish, top with parmesan cheese, toasted breadcrumbs, and parsley (if desired). Enjoy.
Video
Notes
- Cook in a large, shallow pan so more pasta can be sprinkled with cheese.
- Use your favorite pasta, any shape works!
- Add whatever vegetables you have, if you'd like to add more vegetables.
- Swap ½ cup water + ½ teaspoon chicken bouillon paste for ½ cup chicken broth. But I will say that if you're cooking for one, bouillon paste-like Better than Bouillon brand is a great staple. It'll save you $ and space compared to cans of broth.
- Add red pepper flakes for added spice if desired.