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Man, I can't wait for you to try this One-Pan Chicken and Pasta dish! It's what I throw together when I'm craving something tasty but short on time. There's something almost magical about how the tomato-coated chicken and gooey cheese blend with the noodles. And the best part? Everything happens in a single skillet, which means way fewer dishes—always a bonus in my world.
What Makes This Dish Special
The thing I really dig about this meal is how fast and filling it is. You'll have a complete dinner ready in under half an hour that nobody turns down. I can sneak veggies in, try different pasta types, or make it without gluten, and my family still cleans their plates. It's become our trusted lifesaver on busy nights.
Your Shopping List
- Pasta: Try spirals or any shape that really grabs onto the sauce.
- Chicken: Cut boneless, skinless breast meat into chunks for quick cooking.
- Marinara Sauce: This forms the tasty foundation of our meal.
- Cheese: Get some grated Parmesan and thin slices of mozzarella for that creamy finish.
- Seasonings: You'll want Italian herbs, fresh garlic, salt, and pepper for flavor.
Step By Step Instructions
- Get The Pasta Ready
- Cook your pasta in water with salt until it's tender but firm. Save 2 tablespoons of the cooking water before you drain it.
- Cook Your Chicken
- Brown the chicken chunks in olive oil with some garlic, Italian herbs, salt, and pepper.
- Mix Everything
- Throw in your sauce, Parmesan, and cooked pasta into the pan. Stir it all up, adding that saved pasta water to make everything nice and smooth.
- Add The Finishing Touch
- Scatter mozzarella on top, put a lid on, and wait about 1-2 minutes until it gets all melty.
Customization Ideas
I often throw in some chopped zucchini or handfuls of spinach to boost the nutrition factor. You can switch chicken for turkey or beef if you want. My little ones get excited when I use fun pasta shapes—it somehow makes dinner more exciting. You can really play around with this one.
Storage Tips
This meal stays good in your fridge for about 5 days. When you warm it up, splash in a bit more sauce to keep everything moist. If you want to freeze some, hold off on the mozzarella until you're ready to eat it—trust me, it'll taste much better.
What To Serve With It
We usually have this with a basic green salad or some oven-roasted broccoli on the side. Sometimes I'll whip up some buttery garlic toast to mop up the extra sauce. For something sweet after, we like a scoop of fruit sorbet or a couple of crunchy cookies.
Pro Advice
Cut your chicken bits small and the same size so they cook quickly and evenly. Don't forget to save that pasta water—it really helps make your sauce silky smooth. I like to add a tiny bit of chili flakes for a kick, and some fresh basil leaves really wake up all the flavors.
Ingredient Alternatives
You can use butter instead of olive oil or go with chicken thighs for a richer taste. This works great with gluten-free noodles too. Don't have Italian seasoning? Just mix up some dried herbs you already have. And if you've only got garlic powder in the cupboard, that'll do the trick just fine.
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Frequently Asked Questions
- → Why keep pasta water?
- It makes the sauce smoother and sticks better to the pasta.
- → Can I swap pasta types?
- Sure, medium-size pastas all work great. Adjust cooking times as needed.
- → Why drain extra chicken juice?
- Too much liquid can thin the sauce. Removing it makes a thicker, richer dish.
- → Which mozzarella works best?
- Both sliced or shredded melt well. Slices cover more evenly, but either is fine.
- → Why shred parmesan yourself?
- Freshly shredded parmesan has a better texture, taste, and melts more evenly compared to pre-shredded.