One-Pot Chicken Parmesan Pasta
This One-Pot Chicken Parmesan Pasta has all the saucy, cheesy, meaty goodness you want in a one-pot meal, lightened up!
Ingredients
- 4 teaspoons minced garlic, divided
- ¼ cup panko breadcrumbs
- 4 teaspoons olive oil, divided
- 1 lb uncooked boneless skinless chicken breast, cut into small chunks
- 1 small onion, diced
- 1 medium zucchini, shredded
- 1 tablespoon tomato paste
- 3 cups lower sodium chicken broth
- 15 oz can tomato sauce
- 8 oz can tomato sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 12 oz penne or other medium-sized pasta
- 2 oz shredded 2% milk Mozzarella cheese
- 1 oz Parmesan cheese, freshly shredded (I use a box grater)
- 1-2 tablespoons chopped fresh basil
Instructions
- Lightly mist a 5 QT Dutch oven or a large pot with cooking spray and bring over medium-high heat. Add one teaspoon of the minced garlic and the ¼ cup of panko breadcrumbs to the pot and cook, stirring frequently, until the garlic is fragrant and the breadcrumbs are golden brown. Transfer this panko mixture to a side plate and return the pot to the stovetop.
- Add a tablespoon of the olive oil to the pot and bring over medium-high heat. Add the chicken chunks to the pot and stir to coat with the oil. Sprinkle the chicken with a little bit of salt and pepper and cook, stirring occasionally, until cooked through. Remove the chicken from the pot and transfer it to a side dish. Cover the chicken with aluminum foil to keep it warm.
- Add the remaining teaspoon of olive oil to the pot and bring to medium heat. Add the chopped onion and shredded zucchini and stir together. Cook, stirring occasionally, for 3-5 minutes until the onions are softened. Stir in the remaining tablespoon of minced garlic and cook for another minute. Add the tablespoon of tomato paste and stir to coat the vegetables. Cook for another minute, stirring a few times.
- Add the chicken broth, both cans (23 oz total) of tomato sauce, red wine vinegar, Italian seasoning, salt, and crushed red pepper flakes and stir together. Add the pasta and stir again. Turn the heat up to med-high and bring the mixture to a boil. Once boiling, reduce the heat to med-low to simmer. Simmer for 12-15 minutes, stirring the ingredients every few minutes to make sure the pasta gets rotated and doesn’t stick to the bottom.
- When the pasta is cooked through and most of the liquid is absorbed, remove the pot from heat. Stir in the reserved chicken you cooked in step two until well combined. Sprinkle the shredded Mozzarella over the top of the pasta, followed by the shredded Parmesan, and finally the toasted garlic breadcrumbs.
- Make sure you have an oven rack positioned in the top third of your oven and set your oven to broil. Once the broiler is heated, place the pot on the oven rack and broil for about 1-2 minutes until the cheeses are melted and the top is golden (all ovens are different, keep an eye on your topping while it’s under the broiler). Sprinkle the chopped basil over the top and serve.
Notes
WW Points per (1 & 2/3 cups) serving: 9 (SP calculated using the recipe builder on weightwatchers.com)
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Nutrition Information per (1 & 2/3 cups) serving:
417 calories, 61 g carbs, 10 g sugars, 6 g fat, 2 g saturated fat, 32 g protein, 5 g fiber, 975 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per (1 & 2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by Eating Well
417 calories, 61 g carbs, 10 g sugars, 6 g fat, 2 g saturated fat, 32 g protein, 5 g fiber, 975 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per (1 & 2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by Eating Well