Ingredients

1 tbsp butter

2 tbsp Italian seasoned breadcrumbs

2 tbsp olive oil

4 medium chicken breasts (pounded to an even thickness)

1 tbsp Italian seasoning

1 tsp garlic powder

1 tsp salt

1 tbsp olive oil

1/2 cup diced onion

1 tsp minced garlic

2 cups uncooked rotini pasta

24 oz pasta sauce

1 cup water

1 1/2 cups shredded mozzarella cheese

1/2 cup shredded parmesan cheese

1 tbsp chopped parsley

Instructions

Step 1: In a large skillet, melt the butter over medium heat. Add the Italian seasoned breadcrumbs and stir until toasted, about 2 minutes. Remove the toasted breadcrumbs to a small dish and set aside.

Step 2: Wipe out the skillet with a paper towel. Add 2 tablespoons of olive oil and heat over medium-high. Season the chicken breasts with Italian seasoning, garlic powder, and salt. Sear each chicken breast for 2 to 3 minutes per side until golden but not cooked through. Remove chicken to a clean plate.

Step 3: Add 1 tablespoon of olive oil to the skillet. Sauté the diced onion and minced garlic until tender, about 3 minutes. Stir in the uncooked rotini pasta, pasta sauce, and 1 cup water. Bring the mixture to a boil.

Step 4: Carefully place the seared chicken breasts on top of the pasta. Reduce heat to medium-low, cover the skillet, and let cook until the pasta is tender and the chicken is cooked through, about 15 to 18 minutes.

Step 5: Remove the lid and gently stir the pasta around; it should remain saucy. Top each chicken breast with shredded mozzarella and parmesan cheeses. Cover again to let the cheese melt. For a golden finish, place the skillet under the oven broiler for 1-2 minutes, watching carefully to avoid burning.

Step 6: Sprinkle the toasted breadcrumbs and chopped parsley over the chicken. Serve hot and enjoy!

Tips & Variations

Use pounded chicken breasts of even thickness for quick and even cooking.

Swap rotini for penne or rigatoni if preferred; just adjust cooking time slightly.

Add red pepper flakes to the pasta sauce for a spicy kick.

For a lighter option, substitute part of the mozzarella with part-skim cheese or reduce the amount of cheese.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, fusilli, or ziti works well. Just keep an eye on cooking times as they may vary slightly.

Is it necessary to sear the chicken before cooking it with the sauce?

Searing the chicken adds flavor and a nice texture to the outside, but if you’re short on time, you can skip this step. Just note that the final dish will have a milder crust and slightly different taste.