You need a flour bowl, a bowl for milk and egg wash, another bowl for breadcrumbs, a casserole dish able to withstand melty cheese cemented to it’s edges after a lengthy bake time…stop! We’re tired just thinking about it. No, you do not need these things to get a delicious Chicken Parm and Pasta dinner on your table, and in fifteen minutes or less to boot. We’ve tossed angel hair pasta with an aromatic herb sauce, used one pan to prepare cheesy chicken that mingles with it’s tangy tomato sauce counterpart, and you’re done. Cena deliziosa!
Satisfy your sweet tooth with this easy-to-make recipe for Stovetop Chicken Parm with Herby Angel Hair.
1. Info for Stovetop Chicken Parm with Herby Angel Hair
- Cook Time: 15 min
- Total Time: 15 min
- Servings: 4
2. Ingredients for Stovetop Chicken Parm with Herby Angel Hair
- 2 chicken cutlets
- 3/4 cup parmesan cheese (grated)
- 3 garlic cloves
- chili flakes
- 2 cups canned tomatoes
- 8 oz angel hair pasta (1/2 box)
- mozzarella cheese (use the ball, not the shred)
- fresh basil
- 1 bunch parsley
- Salt (staples)
- cracked pepper (staples)
- olive oil (staples)
- dried oregano
- lemon juice (or zest)
- Place a large, non-stick pan over high heat and drizzle with olive oil. To one side of the chicken, add salt, pepper, and grate parm to cover. Add the chicken, seasoned side down, to the pan. Now season the top side with salt, pepper, and grated parm. While you’re at the stove, place a small pan of heavily salted water on high heat and bring to a boil for your pasta.
- Give your chicken a quick flip in the pan, it only needs about 3 minutes on that first side. Grab your cloves of garlic and thinly slice into coins. Add garlic coins and chilli flakes to the chicken pan and cook 1 minute. Add the tomatoes to the pan, salt them, and stir to combine. If you have oregano, you can add that now as well.
- Your water should be boiling by now, add the pasta and cook until al dente.
- Chop your mozzarella ball into thick slices, it’s ok if they’re imperfect. Top each chicken with several slices of mozzarella. Save the mozzarella ball water! Grab the basil stems, smash them with the side of your knife to break them down, and add them to the chicken pan. Place a lid on chicken to melt cheese and finish the sauce.
- Flip your parsley upside down and strip off the leaves. Chop the parsley stems nice and fine. Roughly chop the parsley and basil leaves, don’t over-chop, we want it rustic. Add the fresh herbs to a bowl, drizzle with olive oil, and season with salt and pepper. Pull your pasta out of the water and add it to the bowl, incorporating a bit of pasta water into the bowl as well. If you have it, you can add a hint of lemon juice or lemon zest to the bowl at this time. Give this a good toss to combine your herbs and pasta.
- Heap a pile of herby pasta to your plate. Place a melty chicken cutlet on top of the pasta. Top with several spoonfuls of tomato sauce. Grate a bit more parm on top and garnish with torn basil.
- Hot Tip: If you put your thumb and pointer finger together, that’s the amount of strand pasta you’ll need to serve two people.
- Hot Tip: Save your mozzarella ball water, it’s great to cook with and excellent in sauces.