Chicken Parmesan Skillet Pasta
8 oz campanelle pasta (or mini shells)
1 jar (26oz) spaghetti sauce
2 cups water
⅛ tsp red pepper flakes
12 oz cooked chopped chicken (½ rotisserie chicken)
½ cup grated parmesan, divided
½ cup panko bread crumbs
2 Tbsp melted butter
1 tsp garlic powder
1 cup mozzarella cheese, shredded
In oven-safe skillet, combine pasta, sauce and water. bring to boil. Cover and reduce heat. Simmer for 15-18 minutes, until pasta is tender. Stir in chicken and 6 Tbsp parmesan cheese. Cooke over low heat about 5 minutes. Top pasta with mozzarella cheese.
Combine panko, melted butter, remaining parmesan and garlic powder. Sprinkle over mozzarella cheese.
Heat under broiler until bread crumbs are toasted and cheese is melted.
Made this for dinner tonight using whole wheat rotini. Surprisingly, I could have cooked the pasta a few minutes less than the 15 minutes, but it was still delicious. We'll definitely have this again.
We enjoyed this dish for dinner tonight. I was doubling it to take a couple dishes to my in-laws so I didn't complete it in the skillet, but other than that I followed the recipe. Very yummy and kid-friendly.
A keeper, for sure! 1 question, though: when do the red pepper flakes go in?
I'll try it this week since I have a bunch of smoked chicken in the freezer that we made up just for dishes like this.
I have been dying to try one of these pasta recipes. Looks great!