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Photo:Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Active Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeNutrition NotesWhat is the benefit of using whole-wheat pasta?Whole wheat is a whole grain and whole grains offer a wealth of health benefits. Whole grains contain both soluble and insoluble fiber. Whole wheat’s primary type of fiber is insoluble, which helps keep things moving through your gut, preventing constipation. Whole grains also have antioxidants and calm inflammation inside the body.How can I make this recipe gluten-free?To make this pasta recipe gluten-free, simply swap the pasta and breadcrumbs with gluten-free varieties of each one.Tips from the EatingWell Test KitchenWhat type of pasta should I use?We use whole-wheat penne for this recipe, but feel free to use whole-wheat mostaccioli, ziti, fusilli, rotini, gemelli, cavatappi or any other short pasta. Shorter pasta is easier to stir during cooking and sticks less than longer-shaped pasta. Make sure the pasta is cooked completely before broiling.I don’t have Italian seasoning; what can I use instead?You can make your ownItalian seasoningwith dried herbs from your pantry, such as oregano, basil, thyme, sage and rosemary. Store in an airtight jar for up to 6 months.Frequently Asked QuestionsWhat can I serve with one-pan chicken Parmesan pasta?This main dish pairs well with vegetable sides, includingLemon-Garlic Green Beans,Garlic-Parmesan Asparagus,Parmesan-Balsamic Roasted Brussels SproutsandSauteed Broccoli & Kale with Toasted Garlic Butter. Serve with garlic bread and agreen saladto round out the meal.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Jump to recipe
Nutrition NotesWhat is the benefit of using whole-wheat pasta?Whole wheat is a whole grain and whole grains offer a wealth of health benefits. Whole grains contain both soluble and insoluble fiber. Whole wheat’s primary type of fiber is insoluble, which helps keep things moving through your gut, preventing constipation. Whole grains also have antioxidants and calm inflammation inside the body.How can I make this recipe gluten-free?To make this pasta recipe gluten-free, simply swap the pasta and breadcrumbs with gluten-free varieties of each one.Tips from the EatingWell Test KitchenWhat type of pasta should I use?We use whole-wheat penne for this recipe, but feel free to use whole-wheat mostaccioli, ziti, fusilli, rotini, gemelli, cavatappi or any other short pasta. Shorter pasta is easier to stir during cooking and sticks less than longer-shaped pasta. Make sure the pasta is cooked completely before broiling.I don’t have Italian seasoning; what can I use instead?You can make your ownItalian seasoningwith dried herbs from your pantry, such as oregano, basil, thyme, sage and rosemary. Store in an airtight jar for up to 6 months.Frequently Asked QuestionsWhat can I serve with one-pan chicken Parmesan pasta?This main dish pairs well with vegetable sides, includingLemon-Garlic Green Beans,Garlic-Parmesan Asparagus,Parmesan-Balsamic Roasted Brussels SproutsandSauteed Broccoli & Kale with Toasted Garlic Butter. Serve with garlic bread and agreen saladto round out the meal.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Nutrition Notes
What is the benefit of using whole-wheat pasta?
Whole wheat is a whole grain and whole grains offer a wealth of health benefits. Whole grains contain both soluble and insoluble fiber. Whole wheat’s primary type of fiber is insoluble, which helps keep things moving through your gut, preventing constipation. Whole grains also have antioxidants and calm inflammation inside the body.
How can I make this recipe gluten-free?
To make this pasta recipe gluten-free, simply swap the pasta and breadcrumbs with gluten-free varieties of each one.
Tips from the EatingWell Test Kitchen
What type of pasta should I use?
We use whole-wheat penne for this recipe, but feel free to use whole-wheat mostaccioli, ziti, fusilli, rotini, gemelli, cavatappi or any other short pasta. Shorter pasta is easier to stir during cooking and sticks less than longer-shaped pasta. Make sure the pasta is cooked completely before broiling.
I don’t have Italian seasoning; what can I use instead?
You can make your ownItalian seasoningwith dried herbs from your pantry, such as oregano, basil, thyme, sage and rosemary. Store in an airtight jar for up to 6 months.
Frequently Asked Questions
What can I serve with one-pan chicken Parmesan pasta?
This main dish pairs well with vegetable sides, includingLemon-Garlic Green Beans,Garlic-Parmesan Asparagus,Parmesan-Balsamic Roasted Brussels SproutsandSauteed Broccoli & Kale with Toasted Garlic Butter. Serve with garlic bread and agreen saladto round out the meal.
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided¼cupwhole-wheat panko breadcrumbs1tablespoonplus1teaspoonminced garlic, divided1poundboneless, skinless chicken breast, cut into ½-inch pieces1teaspoonItalian seasoning¼teaspoonsalt3cupslow-sodium chicken broth1½cupscrushed tomatoes8ounceswhole-wheat penne½cupshredded mozzarella cheese¼cupshredded Parmesan cheese¼cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
¼cupwhole-wheat panko breadcrumbs
1tablespoonplus1teaspoonminced garlic, divided
1poundboneless, skinless chicken breast, cut into ½-inch pieces
1teaspoonItalian seasoning
¼teaspoonsalt
3cupslow-sodium chicken broth
1½cupscrushed tomatoes
8ounceswhole-wheat penne
½cupshredded mozzarella cheese
¼cupshredded Parmesan cheese
¼cupchopped fresh basil
DirectionsHeat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoHeat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoMeanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.EquipmentLarge ovenproof skilletOriginally appeared: EatingWell.com, January 2018
Directions
Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoHeat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoMeanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.EquipmentLarge ovenproof skillet
Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.
Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.
Equipment
Large ovenproof skillet
Originally appeared: EatingWell.com, January 2018
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Nutrition Facts(per serving)538Calories17gFat56gCarbs41gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andJan Valdez
Jan Valdez
