Pioneer Woman Chicken Parm Pasta

Pioneer Woman chicken parm pasta turns browned chicken strips, bucatini and mini mozzarella balls into a saucy, cheesy dinner in 40 minutes. Try this easy weeknight chicken pasta dinner for family night, game day or Sunday supper, since it's all made in one skillet and one pot.

Toast the panko in olive oil until it turns crisp and golden before you do anything else. Skip it and you lose the crunchy topping that stands in for a breaded chicken cutlet.

Slicing the chicken into thin strips and tossing it right into the sauce gives you chicken parm flavor in every forkful. The mozzarella melts off the heat under a lid for just a minute, so it stays soft and stretchy.

Pioneer Woman Chicken Parm Pasta

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

1048

kcal

Tender chicken strips and pasta get coated in a thick, garlicky tomato sauce, then finished with melty mozzarella balls. A crunchy parmesan panko topping adds the bite you would normally get from a breaded cutlet.

Ingredients

• 5 tbsp. olive oil
  

• 1/2 c. panko breadcrumbs
  

• 3/4 c. grated parmesan cheese
  

• 1 lb. skinless, boneless chicken breasts, cut into 1/2-inch-thick strips
  

• 1 1/2 tsp. kosher salt, plus more for the pasta
  

• 4 garlic cloves, thinly sliced
  

• 1/4 tsp. red pepper flakes
  

• 1 28-ounce can whole peeled tomatoes, crushed by hand
  

• 1 lb. bucatini or spaghetti
  

• 1/2 c. loosely packed fresh basil, thinly sliced, plus leaves for garnish
  

• 8 oz. mini mozzarella balls, drained
  

Directions

• Toast the panko: Heat 1 tablespoon olive oil in a small skillet over medium-low heat, then stir in 1/2 cup panko to coat. Cook, tossing, for 3 to 4 minutes until crisp and golden, then cool it and stir in 1/4 cup of the parmesan.
• Brown the chicken: Season 1 pound chicken strips with 1 teaspoon salt and heat 2 tablespoons olive oil in a large nonstick skillet over medium-high. Cook the chicken, tossing occasionally, for about 3 minutes until browned, then move it to a plate.
• Build the sauce: Lower the heat to medium and add the remaining 2 tablespoons oil with 4 sliced garlic cloves. Once the garlic just turns golden, after 30 seconds to 1 minute, sprinkle in 1/4 teaspoon red pepper flakes.
• Simmer the tomatoes: Add the hand-crushed tomatoes, 1 cup water and 1/2 teaspoon salt to the skillet. Bring it to a simmer and cook for about 15 minutes until thickened.
• Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook 1 pound bucatini or spaghetti until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Combine everything: Stir the chicken and 1/2 cup sliced basil into the sauce and return it to a simmer. Add the pasta and toss to coat for about 1 minute, then toss in the remaining 1/2 cup parmesan.
• Melt the mozzarella: Take the skillet off the heat, scatter in 8 ounces mini mozzarella balls and toss. Cover for about 1 minute until the cheese starts to melt. Then uncover and toss once more, adding a splash of the reserved pasta water if it looks dry.
• Top and serve: Spoon the pasta into bowls and top each serving with the panko mixture. Finish with a few fresh basil leaves.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless thighs work well here and stay a little juicier. Cut them into the same 1/2-inch strips so they brown in about 3 minutes.

How do I store and reheat leftover chicken parm pasta?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet with a splash of water so the sauce loosens, and keep the panko separate so it stays crunchy.

Can I make the sauce ahead of time?

You can simmer the tomato sauce a day ahead and refrigerate it. Reheat it gently, then brown the chicken and cook the pasta fresh so everything finishes together.

What if I don't have a large nonstick skillet?

A large stainless steel or cast iron skillet works as long as it is wide enough to hold the sauce and pasta. A Dutch oven is a good option too, since the pasta needs room to toss.

What is the most common mistake with this dish?

Overcooking the chicken is the biggest one, because thin strips dry out fast. Brown them for just 3 minutes, since they finish cooking when they return to the simmering sauce.