CHICKEN PARMESAN PASTA RECIPES

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BEST CHICKEN PARMESAN PASTA RECIPE - HOW TO MAKE CHICKE…



Best Chicken Parmesan Pasta Recipe - How To Make Chicke… image

If you love chicken parm and you love a saucy, red pasta, it's time to marry your two loves into one insanely flavorful one-pot wonder: Chicken Parmesan Pasta.

Provided by June Xie

Categories     nut-free    weeknight meals    main dish    poultry

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 26

2

slices thick-cut bacon, diced

1 1/2 lb.

chicken cutlets

1/3 c.

all-purpose flour

1 tsp.

kosher salt

1 tsp.

freshly ground black pepper

1 tsp.

Italian seasoning

1 tsp.

onion powder

1 tsp.

garlic powder

2 tbsp.

extra-virgin olive oil

1 c.

panko bread crumbs

1 tsp.

Italian seasoning

2 tbsp.

everything bagel seasoning

1/4 tsp.

kosher salt

1/2 tsp.

freshly ground black pepper

1/4 tsp.

crushed red pepper flakes

1 tbsp.

extra-virgin olive oil

8

cloves garlic, smashed

1/2 tsp.

freshly ground black pepper

1/2 tsp.

crushed red pepper flakes (optional)

1

(32-oz.) jar marinara

2 c.

water

2 tsp.

granulated sugar

1 lb.

short pasta (such as campanelle)

8 oz.

shredded mozzarella, divided

3/4 c.

freshly grated Parmesan or pecorino

Fresh herbs (such as basil and parsley), for garnish (optional)

Steps:

  • In a large deep-sided skillet over medium heat, cook bacon until crispy and fat is rendered, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate; keep bacon fat in skillet. In a shallow dish, mix together flour, salt, pepper, oregano, onion powder, and garlic powder. Return skillet to medium-high heat. Lightly coat chicken cutlets in flour mixture and add to skillet. Let cook, flipping halfway, until both sides are deeply golden, 4 to 6 minutes per side. Transfer chicken to a plate. Return skillet to medium-low heat. Add oil, panko, Italian seasoning, everything bagel seasoning, salt, pepper, and crushed red pepper flakes. Stirring frequently, cook panko mixture until golden, 5 to 6 minutes. Transfer to a bowl. Return skillet to medium heat and add oil, garlic, pepper, and red pepper flakes, stirring occasionally, until garlic is golden. Add marinara, sugar, and water and bring to a simmer. Add pasta and cook, stirring occasionally, until pasta is al dente and sauce is creamy, about 12 minutes.  Fold in half the mozzarella and Parmesan until melty, then slice cooked chicken on the bias into strips and place on top of pasta. Remove skillet from heat, sprinkle remaining mozzarella and Parmesan on top, cover with lid until melty, about 4 minutes. Garnish with panko topping, cooked bacon, and fresh herbs before serving.

TOP SECRET RECIPES | PIZZA HUT TUSCANI CREAMY CHICKEN ...



Top Secret Recipes | Pizza Hut Tuscani Creamy Chicken ... image

Menu Description: “Grilled chicken breast strips and rotini pasta oven baked in a creamy Alfredo sauce with a layer of melted cheese.” Pizza Hut announced its new pasta dishes in 2008 with an email campaign claiming the company was changing its name to “Pasta Hut.” The date was April 1st, and the blast was an April Fool’s publicity stunt that helped make the chain’s new Tuscani pastas one of the company’s most popular new product launches. Each of the three varieties of pasta are covered with cheese and baked until light brown on top. The Creamy Chicken Alfredo Pasta garnered the most hacking requests here, all pleading to know how to duplicate the delicious alfredo sauce. I burned through several pounds of pasta and many quarts of cream, but finally landed on this top secret formula. Now make this delicious dish in your own kitchen. No foolin'. You might also like my recipes for Pizza Hut's Meaty Marinara Pasta and their famous creamy Italian salad dressing.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 40 minutes0S

Prep Time 50 minutes0S

Cook Time 50 minutes0S

Nutrition Facts : Calories 343 calories

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MEDITERRANEAN CHICKEN PASTA RECIPE: HOW TO MAKE IT
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Calories 357 calories per serving
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On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
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Reviews 4.7
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Calories 528 calories per serving
  • In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
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BEST CHICKEN PARMESAN PASTA RECIPE - HOW TO MAKE CHICKE…
If you love chicken parm and you love a saucy, red pasta, it's time to marry your two loves into one insanely flavorful one-pot wonder: Chicken Parmesan Pasta.
From delish.com
Reviews 5
Total Time 1 hours 10 minutes
Category nut-free, weeknight meals, main dish, poultry
Cuisine American, Comfort Food
  • In a large deep-sided skillet over medium heat, cook bacon until crispy and fat is rendered, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate; keep bacon fat in skillet. In a shallow dish, mix together flour, salt, pepper, oregano, onion powder, and garlic powder. Return skillet to medium-high heat. Lightly coat chicken cutlets in flour mixture and add to skillet. Let cook, flipping halfway, until both sides are deeply golden, 4 to 6 minutes per side. Transfer chicken to a plate. Return skillet to medium-low heat. Add oil, panko, Italian seasoning, everything bagel seasoning, salt, pepper, and crushed red pepper flakes. Stirring frequently, cook panko mixture until golden, 5 to 6 minutes. Transfer to a bowl. Return skillet to medium heat and add oil, garlic, pepper, and red pepper flakes, stirring occasionally, until garlic is golden. Add marinara, sugar, and water and bring to a simmer. Add pasta and cook, stirring occasionally, until pasta is al dente and sauce is creamy, about 12 minutes.  Fold in half the mozzarella and Parmesan until melty, then slice cooked chicken on the bias into strips and place on top of pasta. Remove skillet from heat, sprinkle remaining mozzarella and Parmesan on top, cover with lid until melty, about 4 minutes. Garnish with panko topping, cooked bacon, and fresh herbs before serving.
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The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Italian
Calories 251 kcal per serving
  • Bake 5 more minutes or until cheese is melted.
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A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
From jamieoliver.com
Total Time 1 hours
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Calories 400 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
    2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
    3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
    4. Dice the cooked chicken.
    5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
    6. Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
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For classic Italian comfort tonight, try Tyler Florence's Chicken Parmesan recipe from Food Network.
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Reviews 4.8
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  • Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
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Total Time 5 hours 25 minutes
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Calories 720 per serving
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Reviews 4.5
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My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category Chicken Parmesan
Calories 470.8 calories per serving
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    3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
    4. Dice the cooked chicken.
    5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
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Calories 398 calories per serving
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This classic Chicken Parmesan is as good as it gets: a little crisp, a little crunch, a lot of tenderness. The homemade marinara sauce makes a BIG difference.
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Reviews 4.5
Total Time 1 hours 15 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, main dish, poultry
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