Chicken Parm Pasta

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

Kosher salt

12 oz. store-bought cooked frozen breaded chicken cutlets

1 lb. cavatappi or other short pasta

1 tbsp. extra-virgin olive oil

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

4 c. store-bought or homemade marinara sauce

2 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving

3/4 c. shredded mozzarella

Freshly ground black pepper

Torn fresh basil, for serving

Directions

Cook frozen chicken according to package instructions. Let cool, then cut crosswise into strips.

Arrange a rack in center of oven; preheat to 400°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.

Meanwhile, in a large ovenproof skillet over medium-high heat, heat oil. Cook onion, stirring occasionally, until translucent, about 7 minutes. Add garlic and cook, stirring, until fragrant, around 1 minute more. Add marinara and 1 tsp. salt and bring to a low simmer.

Add pasta to skillet and stir to coat in sauce. Add 1/2 cup Parmesan and toss until melted. Top with 1/2 cup Parmesan, then sprinkle with mozzarella. Arrange chicken on top of mozzarella.

Bake chicken Parm pasta until cheese is melted and chicken is warmed through, 10 to 12 minutes.

Season with a few grinds of pepper. Top with basil and more Parmesan.

Nutrition

• Calories: 604
• Total Fat: 17 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 73 mg
• Sodium: 1161 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 6 g
• Total Sugars: 11 g
• Protein: 37 g