Stovetop Chicken Parmesan

with Elicoidali Pasta

30 MIN

2 Servings

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From the Test Kitchen

To achieve the comforting flavors of this Italian-American classic in less time, we’re cooking our chicken and tomato sauce on the stove under a layer of fresh mozzarella. A bed of pasta and zucchini rounds out the dish.

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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

8 Chicken Tenders
1 15-Ounce Can Crushed Tomatoes
2 cloves Garlic
4 oz Fresh Mozzarella Cheese
6 oz Elicoidali Pasta
¼ cup Grated Parmesan Cheese
1 Zucchini
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel and roughly chop the garlic. Tear the mozzarella cheese into small pieces.

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add half the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl. Wipe out the pan.

3 Cook the pasta:

While the zucchini cook, add the pasta to the pot of boiling water and cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Start the chicken:

While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook 3 to 4 minutes on the first side, or until lightly browned. Flip the chicken.

5 Make the sauce & finish the chicken:

Add the remaining chopped garlic to the pan. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Italian seasoning and tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened. Reduce the heat to medium. Evenly top the chicken with the mozzarella cheese. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked zucchini and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until combined and heated through. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat; stir in a drizzle of olive oil. Season with salt and pepper to taste. Serve the finished pasta topped with the finished chicken and sauce. Garnish with the parmesan cheese. Enjoy!