Pasta is probably my favorite food. So when I came across this recipe through Pinterest, I was really excited to try it. Problem was, I didn’t have any pasta shells, I don’t like diced tomatoes, and all the basil in my house is dried. So I came up with a variation using spaghetti sauce and threw in some rotini I wasn’t sure what to do with (which was great, since the little spirals trap the sauce and hold flavor). It was a lovely dish, but a bit dry so I added more liquids the next time and it worked perfectly. I hope you enjoy!
Baked Parmesan Chicken Skillet
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1 cup tomato sauce
2 cups water
1½ cup low-sodium chicken broth
10-12 oz pasta (I used rotini)
¾ cup grated Parmesan cheese, divided
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1 teaspoon dried basil.
Cook chicken in an oven-safe 12-inch skillet over medium-high heat. Once done, remove from skillet and set aside. Preheat the oven to 450°F.
Add the oil, garlic, red pepper flakes, and salt to the skillet and cook just until fragrant, about 1 minute. Add the tomato sauce, water, chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.
Once pasta is tender, remove the cover and stir in 1/2 cup Parmesan cheese, the pepper, and the chicken. Sprinkle the top evenly with the mozzarella cheese, the remaining Parmesan cheese, and finally the basil. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges.