Chicken Parmesan Penne Pasta Toss Recipe

Name: Chicken Parmesan Penne Pasta Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb whole wheat penne; 3 tablespoons olive oil; 1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs); 2 teaspoons poultry seasoning; fresh ground black pepper; salt, to taste; 3 garlic cloves, finely chopped; 1 large red onion, chopped; 2 pints grape tomatoes; 2 cups basil, chopped; 3 cups baby arugula or 3 cups Baby Spinach, roughly chopped; 1 cup parmigiano-reggiano cheese, shredded

Servings: persons

1 lb whole wheat penne
3 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs)
2 teaspoons poultry seasoning
fresh ground black pepper
salt, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or 3 cups Baby Spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

1
Fill a large pasta pot with water and place it over high heat.
2
Once the water comes up to a boil, salt it and drop in the pasta.
3
Cook the pasta to al dente according to package directions.
4
Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
5
While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
6
Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
7
Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
8
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
9
Add the tomatoes and cover the pan with a lid.
10
Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
11
Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
12
Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb whole wheat penne, 3 tablespoons olive oil, 1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs), 2 teaspoons poultry seasoning, and more.

Yes, Chicken Parmesan Penne Pasta Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Parmesan Penne Pasta Toss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions