Skillet Chicken Parmesan with Spinach Pasta
Skipping Steps On An Italian Classic
Skillet Chicken Parmesan with Spinach Pasta skips the breading steps, which can seem overwhelming, to create a weeknight version of Classic Chicken Parmesan. Whole canned tomatoes, a few seasonings, herbs, some chicken, and pasta made with butter and spinach makes a simple dish that is on regular rotation in our house.
This recipe for Skillet Chicken Parmesan with Spinach Pasta came to fruition years ago when I ordered a weekly meal kit to try it out. I really loved most of the meals but the ingredients were rotten a lot of the time.
Also some of the steps seemed silly or needless. I ended up perfecting this recipe for myself and now I make it often, sans the meal kit.
This is a less carb heavy version of chicken parmesan and I have to admit, I sometimes like it a lot more than the breaded version. I usually have the ingredients on hand to make this in a pinch.
The pasta is also delicious and simple. I would like to note that this also makes great leftovers.
Recipe Card
There is a full recipe card at the end of this post. I like to just include a few pictures and paragraphs that offer clarification for anyone who may need some extra information or is more of a visual learner.
The recipe card also has a hands free mode and the option to pin the recipe card or save it.
Canned Tomatoes Are Sometimes Better
Call me crazy, but even though I grow tomatoes, I sometimes prefer the canned option. They are always consistent in texture and flavor.
This recipe calls for whole tomatoes that you are going to cut up in the can. Make sure they are peeled canned tomatoes.
You do not want to be left with little bits of the skin in the sauce. I buy lots of brands but the one pictured is one I use often.
Any brand you prefer will do. This is not a sponsored post for Cento brand, I just really like their products.
YEARS ago I did do a partnership with Cento and they sent me a ton of products to try. I fell in love with them.
One of the recipes I made with their stuff was this Caper Chicken. Such a great recipe.
Everyone also always asks me what is in the center of the platter on my Hye Roller Recipe and it is in fact, the Cento Brand Hoagie Spread!
Your Own Pasta Preferences
I use all different pasta shapes when I make this pasta. I believe the one in the picture is called gemelli.
I also use ziti or just penne but literally any pasta will be just fine. The one pictured I particularly like because I add the tomato sauce from the chicken to the pasta and I like the way this shape holds the pasta sauce.
Save Your Pasta Water
The recipe card calls for you to save some of the pasta water you boil. This is a classic cooking tip, as it helps make a starchy sauce that will melt the cheese but won’t make the sauce watery.
This is a great trick for making any creamy pasta sauce.
Oven Safe Skillet
Try to make this recipe in a skillet that can go into the oven after being on the stove. I often use my cast iron pan for this recipe but any oven safe pan will do.
If you do not have an oven safe skillet, you can transfer this all to a baking dish to pop into the oven. If push comes to shove, you can just add the cheese and put a lid on the pan and not put it in the oven at all.
The cheese won’t be browned and bubbly, but it will melt and be cheesy and delicious.
Salad On The Side
If you want to make this a full family style meal, you can serve this with a salad on the side. I have a few options here on The Tipsy Housewife that would be great with this dinner!
I compiled a list below:
Chicken Parmesan Skillet with Spinach Pasta Recipe
Forget the breading and all the extra steps, this Chicken Parm Skillet has all the components you need like a quick tomato sauce and of course the cheese. A somewhat healthier version of an old classic that's perfect for busy weeknights.
Ingredients
- 2 large (full sized) Chicken Breasts
- 2 teaspoons of Garlic Salt
- 2 teaspoons of Onion Powder
- 2 teaspoons of Black Pepper
- 1 can of Peeled Tomatoes (14.5 ounce)
- 3 cloves of Garlic, peeled and sliced
- 2 cups of fresh Grated Mozzarella or 8 to 10 slices of fresh Mozzarella
- 1/4 cup of grated Parmesan
- 2 tablespoons of Olive Oil
- 1 tablespoon of Butter
- 1/2 tablespoon of Dried Oregano
- Fresh Basil *optional
- For The Pasta Side:
- 2 cups of uncooked Pasta (I like to use a ziti or gemelli or other long, narrow pasta)
- 2 cups of fresh Spinach or Arugula
- 2 tablespoons of Butter
- pinch of Salt
- pinch of Black Pepper
- 1/2 cup of the Pasta Water you cooked in
- 1/4 cup of Ricotta Cheese *optional
- 1/4 cup grated Parmesan Cheese
Instructions
- Pat your chicken breasts dry, then place in a Ziploc bag or between two sheets of plastic and use a mallet or can to pound them out flatter, about a 1/2 inch thick.
- Remove chicken from plastic and rub a little of the olive oil into the chicken on all sides, then season on all sides with the garlic salt, onion powder, and black pepper.
- Add the remaining olive oil and the butter to a skillet and get the skillet hot but not smoking. I use a skillet that can go from the stove to the oven. Add your chicken and cook for about 5 to 7 minutes on each side. Remember every pan and stove is different, so make sure these do not burn. When the chicken is cooked on both sides, remove from the skillet.
- Get your pasta water boiling, I use about 6 cups of water.
- Open the can of tomatoes and use some kitchen scissors to cut up the tomatoes really well inside the can.
- In the same pan as the chicken was cooked, get the pan hot but not smoking and add your garlic and sauté just a few minutes on each side. Then add the can of tomatoes and half the oregano. Simmer this on low for about 10 minutes.
- Add your pasta to the boiling water and boil until cooked al dente. Drain, but reserve a 1/2 cup of the pasta water.
- In the simmering tomatoes, add back the chicken, and simmer covered for about 15 minutes. If using a pan that can go from the stove to oven, heat your oven to 400°. Season the top of the chicken and tomato sauce with the remaining dried oregano. Top with the mozzarella cheese and the Parmesan cheese. Place the skillet in the oven for 10 to 12 minutes or until the cheese is brown and bubbly. *If you don’t have an oven safe skillet, add this all to a baking dish and bake for the same amount of time.
- When your pasta is cooked and drained, add it back to the pot, add the butter, salt and pepper and have the heat on low. Add the reserved pasta water and the spinach. Add the ricotta and Parmesan cheese. Stir and heat until combined and creamy. Sometimes I add a little pinch of nutmeg.
- Remove the chicken from the oven, let rest for 5 minutes, then serve with the pasta.