1-Pan Chicken Pasta
January 2024Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ¼ cup panko breadcrumbs
- 1 tablespoon plus 1 teaspoon minced garlic, divided
- 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 3 cups chicken broth
- 1¼ cups crushed tomatoes
- 8 ounces penne pasta
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup chopped fresh basil
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 1 tablespoon garlic. Cook, stirring often, 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 3rd 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.
