Anti Inflammatory One-Pot Chicken Parmesan Pasta
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts (2 large), pounded to ¾-inch thickness
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tsp italian seasoning
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth
- 12 oz penne pasta
- 1 cup shredded mozzarella cheese
Chef's tipUse low-moisture mozzarella and shred before measuring. - ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Pat the chicken breasts dry and season both sides with the salt, pepper, and Italian seasoning.
- 2
Heat the olive oil in a large deep 12-inch skillet or Dutch oven over medium-high heat until shimmering. Add the chicken and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer the chicken to a cutting board — it will not be fully cooked through at this point.
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