One Pot Chicken Parmesan Pasta…I can’t tell you how much we like this one. I made it for the first time last week and fell in love. It’s a little different from most one pot meals, but still easy and oh so tasty. The crunchy topping really makes this dish.
One of the things I love about these one pot meals is that by cooking the pasta in with the broth and other ingredients, the starch combines with the broth to make a nice creamy dish without adding any cheese or cream. As I have become lactose intolerant, this is a huge plus for me. It also cuts down on the calorie count.
- 4 Tbsp olive oil, divided
- 1 Tbsp butter
- 1 cup Italian seasoned Panko crumbs
- 6 cloves garlic, minced, divided
- ½ tsp Italian seasoning
- 2 tbsp grated Parmesan cheese
- 1 lb boneless, skinless chicken breasts or thighs cut into bite sized pieces (or 3 cups cubed cooked chicken)
- 1 lb dry linguine pasta
- 2 - 14 oz cans petite diced tomatoes, well drained
- 1 large onion, cut in half and thinly sliced
- 4 cups chicken broth
- ½ cup water
- 1 Tbsp dried basil leaves
- 1½ tsp kosher salt, divided
- ¼ tsp crushed red pepper flakes
- In a large heavy pot, melt 1 Tbsp butter and 1 Tbsp olive oil over medium low heat.
- Add panko crumbs and garlic and stir constantly to toast until slightly golden.
- Remove crumbs from pan into a bowl and toss with Italian seasoning and Parmesan cheese. Set aside until time to serve.
- Add remaining olive oil to the heavy pot over medium high heat.
- Add chicken and ½ tsp of the kosher salt and brown on each side.
- Add pasta, tomatoes, onion, chicken broth, water, basil, remaining kosher salt, remaining garlic and red pepper flakes to the pot.
- Bring to a boil on high heat.
- Reduce to medium-high heat and while stirring frequently, cook for 10-15 minutes or until pasta is cooked to your liking and the liquid thickens up.
- Top each serving with the toasted bread crumbs.
Adapted from foodiewithafamily