Friday, June 28, 2013

Chicken Parmesan Pasta

By request of Facebook fans Danielle and Ava, here's a fast and easy chicken recipe for you on this lovely Friday.

It's a meal that  your whole family will enjoy and comes together in a pinch.  To make it even easier, I used popcorn chicken rather than slicing chicken tenders.  How's that for lazy?

Coming up next week: something for 4th of July!  Some other festive recipes from years past are already listed below, too.

One Year Ago: Chorizo and Sweet Potato Lettuce Wraps, Panera Mac and Cheese, Summer Corn Fettuccine, and Pulled Hawaiian Chicken Sandwiches
Two Years Ago: Summer Strawberry Salad with Poppy Seed Vinaigrette and Herbed Potato Salad
Three Years Ago: Orange Berry Muffins and Firecracker Shrimp
Four Years Ago: Pasta Salad

Chicken Parmesan Pasta

Chicken Parmesan Pasta


  • 1/2 pound breaded popcorn chicken, heated 
  • 1/2 tbsp olive oil 
  • 1/2 medium onion, diced 
  • Salt and pepper to taste 
  • 4 cloves garlic, minced 
  • 1/2 jar of your favorite sauce, or equivalent of homemade 
  • Italian seasoning to taste 
  • Crushed red pepper flakes to taste
  • 4 ounces mozzarella cheese, shredded 
  • 1/2 pound penne or other short pasta


  1. Cook pasta to al dente according to packaging directions and then set aside. 
  2. Meanwhile in a large covered skillet, heat oil. Add onion and season with salt and pepper and cook until the onion is translucent and tender. Add garlic; cook and stir 30 seconds, then stir in the spaghetti sauce. Add Italian seasoning and additional salt and pepper to taste.
  3. Combine pasta, chicken pieces, sauce, and stir until everything is evenly heated. Top with mozzarella cheese, cover, and let sit over a low flame until it melts. Serve hot. 
Source: Barely Adapted from Stephanie Cooks


What's Cookin Chicago said...

Great minds think alike lol... I had chicken parmesan on the brain and love that you made the dish easier to make in this pasta recipe!

Stephanie said...

We loved this... glad you enjoyed it too!