Chicken Parmesan Rotini

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You don’t have to be Italian to enjoy this delicious skillet of Chicken Parmesan Rotini.

Chicken Parmesan Rotini - you don't have to be Italian to enjoy this quick & delicious meal from Cosmopolitan Cornbread

To begin, start a pot of water to cook 12 ounces of rotini according to package directions to just al dente. Preheat your oven to 400 degrees.

Meanwhile, cut 2 boneless, skinless chicken breasts into 1/2 inch pieces.

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Sprinkle the diced chicken with 1/2 teaspoon each of salt and ground black pepper. Heat a tablespoon of coconut oil in a large oven safe skillet over medium high heat. Add in the chicken and cook until opaque and slightly golden.

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While the chicken is cooking, pour a 28 ounce can of whole stewed tomatoes into your food processor. Give the tomatoes several pulses.

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Add in 6 cloves of garlic, 1/2 teaspoon each of basil, oregano, and marjoram, a pinch of cayenne pepper, and 1/4 teaspoon each of salt, ground black pepper, & sugar. Plus the mixture again until it is smooth.

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Pour the sauce into the skillet with the chicken.

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Bring it to a gentle boil, reduce the heat to low, and simmer covered for 15 minutes.

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While the sauce simmers, shred 3 ounces of mozzarella cheese.

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When the sauce is done simmering, stir in 2/3 cup grated parmesan cheese. Stir until it is melted in.

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Add in your cooked & drained rotini and stir it together.

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Sprinkle the mozzarella on top along with an additional 2 tablespoons of grated parmesan. Bake this uncovered for 10 minutes or until the cheese is melted on top and just beginning to turn golden on the edges.

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Let it rest for 5 minutes and serve.

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Enjoy!

Chicken Parmesan Rotini from Cosmopolitan Cornbread

Chicken Parmesan Rotini - you don't have to be Italian to enjoy this quick & delicious meal from Cosmopolitan Cornbread

Chicken Parmesan Rotini

Constance Smith - Cosmopolitan Cornbread
You don’t have to be Italian to enjoy this delicious skillet of Chicken Parmesan Rotini.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Entrées - Main Dishes
Cuisine Italian
Servings 6 -8
Calories 177 kcal

Ingredients
  

  • 12 oz rotini pasta, al dente
  • 2 chicken breasts, boneless, skinless
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black ground pepper, divided
  • 1 Tb coconut oil
  • 28 oz stewed whole tomatoes, 1 can
  • 6 cloves garlic
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon marjoram
  • 1 pinch cayenne pepper
  • 1/4 teaspoon sugar
  • 3 oz mozzarella cheese
  • 2/3 c + 2 Tb grated parmesan cheese, divided

Instructions
 

  • To begin, start a pot of water to cook the rotini according to package directions to just al dente. Preheat your oven to 400 degrees.
  • Meanwhile, cut the chicken breasts into 1/2 inch pieces.
  • Sprinkle the diced chicken with 1/2 teaspoon each of salt and ground black pepper.
  • Heat the coconut oil in a large, oven safe skillet over medium high heat. Add in the chicken and cook until opaque and slightly golden.
  • While the chicken is cooking, pour the tomatoes into your food processor. Give the tomatoes several pulses.
  • Add in the garlic, basil, oregano, marjoram, cayenne pepper, salt, ground black pepper, & sugar. Plus the mixture again until it is smooth.
  • Pour the sauce into the skillet with the chicken.
  • Bring it to a gentle boil, reduce the heat to low and simmer covered for 15 minutes.
  • While the sauce simmers, shred the mozzarella cheese.
  • When the sauce is done simmering, stir in 2/3 cup grated parmesan cheese. Stir until it is melted in.
  • Add in your cooked & drained rotini and stir it together.
  • Sprinkle the mozzarella on top along with the remaining 2 tablespoons of grated parmesan. Bake this uncovered for 10 minutes or until the cheese is melted on top and just beginning to turn golden on the edges.
  • Let it rest for 5 minutes and serve. Enjoy!

Nutrition

Serving: 1cCalories: 177kcalCarbohydrates: 15gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 35mgSodium: 334mgFiber: 1gSugar: 1g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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4 thoughts on “Chicken Parmesan Rotini”

  1. That looks very good. Never used coconut oil to cook with. Is there a difference in taste from olive oil? If so, what?

    Reply

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