Description
A refined weeknight dish featuring seared chicken, bright tomatoes, and al dente pasta, finished with a crispy Parmesan crust.
Ingredients
Scale
- 12 oz (340 g) dried spaghetti or linguine
- 4 cups low-sodium chicken broth, hot
- 1 cup water
- 1 lb (450 g) boneless, skinless chicken breasts, sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp sweet smoked paprika
- 2 tbsp olive oil
- 1 (28 oz / 800 g) can crushed tomatoes
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 cup freshly grated Parmesan (divided)
- 1/2 cup shredded mozzarella
- 2 tbsp unsalted butter, room temperature
- Fresh basil, finely chiffonade for garnish
Instructions
- Pat chicken dry and season with salt, pepper, and paprika. Heat olive oil in a heavy skillet over medium-high heat and sear chicken 2–3 minutes per side until golden-brown. Transfer to a plate.
- Reduce heat to medium. Add butter; when it foams, add onion and sauté 4–5 minutes until translucent. Add garlic and cook 30 seconds.
- Stir in crushed tomatoes, oregano, red pepper flakes, hot chicken broth, and 1/2 cup of grated Parmesan. Bring to a gentle simmer.
- Add pasta to the skillet, pressing gently. Return chicken to the pan, nestling among the pasta. Cover and simmer 10–12 minutes until pasta is nearly al dente.
- Preheat broiler. Sprinkle remaining Parmesan and mozzarella over the top. Broil 2–4 minutes until cheese bubbles and forms a golden crust.
- Remove from oven, let rest 3 minutes, and scatter chiffonaded basil over the top before serving.
Notes
Use room temperature butter; grate cheese yourself for best melt and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg