One Pot Chicken Parmesan Pasta

This cheesy, creamy chicken parmesan pasta is a perfect, easy one pot meal.

One pot meals are such a life saver sometimes because they are also typically fairly quick recipes. This one definitely could be ready in under an hour - maybe even 30 minutes. If you want to go for a little bit of crunch like chicken parmesan usually has, you can make this a one pot + one skillet meal and toast Panko breadcrumbs up for a topping. We opted to just stick with the one pot recipe and it was cheesy, creamy, and really great!

What You Need:

• 1 lb. chicken breasts, cut into bite-size pieces

• Salt and pepper, to taste

• 1/4 tsp. paprika

• 3 Tbsp. olive oil, divided

• 1/2 medium yellow onion, diced

• 2 medium carrots, diced

• 4 to 6 cloves minced garlic

• 1/4 tsp. red pepper flakes

• 3 cups water

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) fire roasted tomatoes, not drained

• 2 Tbsp. tomato paste

• 2 tsp. dried basil

• 2 tsp. dried parsley

• 2 tsp. chicken bouillon

• 1 1/2 tsp. granulated sugar

• 1 tsp. dried oregano

• 1/2 tsp. dried thyme

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 1 lb. short pasta (rotini or penne)

• 1/2 cup shredded Parmesan cheese

• 1 cup shredded mozzarella cheese, divided

• 1/2 cup heavy cream

Optional:

• 3/4 cup Panko breadcrumbs

• 2 Tbsp. unsalted butter

• 1 Tbsp. olive oil

Directions:

1. Season chicken with salt and pepper and paprika.

2. Heat 2 Tbsp. olive oil in a stockpot over medium-high heat. Add chicken and cook until outside is opaque (not cooked through) and transfer to a plate.

3. Add 1 Tbsp. olive oil to empty stockpot and add onions, celery, and carrots. Cook for about 5 to 7 minutes over medium-high heat.

4. Add garlic and red pepper flakes and cook for an additional minute.

5. Stir in water, crushed tomatoes, fire roasted tomatoes, tomato paste, chicken bouillon, sugar, and remaining seasonings.

6. Bring to a boil and then reduce to a simmer.

7. Stir in chicken and pasta. Cover and cook for 10 to 15 minutes, stirring occasionally to prevent sticking, until pasta is cooked al dente.

8. Reduce heat to low and then add Parmesan and 1/4 cup mozzarella. Stir until melted.

9. Add heavy cream and stir well.

10. Top with 3/4 cup mozzarella and cover. Cook on low for 2 to 3 more minutes until cheese has melted.

11. Optional: In a skillet, melt butter in olive oil over medium heat. Add Panko and toss to coat. Cook until golden brown.

12. Serve pasta topped with toasted Panko if desired.

Recipe from Carlsbad Cravings