I feel like everywhere I look, I see recipes for one pot pastas to one pan brownies. Now don’t get me wrong, I’m not complaining I’m all about convenience and washing fewer dishes, but is it really easier to do it all in one dish?? Also, how big of a pot are we talking about? Knowing my luck I’d start out in one pot and end up having to upgrade mid-dish, completely going against the one pot directions. My one saving grace is that at least I have a dishwasher… No pruny dish washing hands here. Perhaps I’ll try one of these popular recipes, but for now I’m enjoying my one pot and one pan recipe for chicken parmesan pasta bake. You’ll see in the pictures, I got pretty darn close to it being a two pots and one pan recipe, so go big when it comes to picking out your pot, you can thank me later.
1 (28 ounce) can diced tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1 tsp dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 cup low-sodium chicken broth
16 ounces pasta
1 cup grated Parmesan, divided
1/4 teaspoon black pepper
1 cup shredded mozzarella
1 pound boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
Preheat the oven to 400F.
Set an oven-safe saute pan or pot over medium-high heat. Add the oil, garlic, basil, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the diced tomatoes, water, chicken broth, and the pasta to the pot, gently stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering until the pasta is tender, about 18 minutes. Stir the pasta frequently as it cooks.
Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, pepper, and chicken. Season to taste with additional salt and pepper if necessary. Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pot to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges.