This is a sponsored post written by me on behalf of Classico Riserva for IZEA. All opinions are 100% mine.
This post brought to you by Classico Riserva. The content and opinions expressed below are that of Swanky Recipes.
Chicken Parmesan Pasta
There is something about pasta that is naturally satisfying, enriching and comforting. It’s no wonder why because pasta is the perfect dish for versatility.
Our favorite recipes always make it to the dinner table. Recipes that we make over and over again for our family because they love them. They are the first recipes that we use each time the holidays come around and are included when meal planning. They are the recipes we bake for our family frequently. They are tried and true recipes that our family wants more of.
Over time, these recipes sort of become a staple in our home. If there is one thing our family loves, it’s pasta. In our home, this is the meal that makes it to the table countless times a year.
The inspiration for this recipe comes from fresh vegetables and herbs that are at the farmers market right now. I’ve always loved Parmesan Chicken and just knew that I needed to make it into a pasta with flavorful vegetables, herbs and seasoning. Let’s not forget all the cheese in this dish, however, the star of the dish truly is the Eggplant & Artichoke pasta sauce.
The key to cooking a good pasta dish is in the sauce. Classico Riserva Pasta Sauce vine-ripened tomatoes that are picked at the peak of sweetness and are perfectly balanced with herbs and spices, extra virgin olive oil and sea salt, then slowly simmered to perfection. The sauces are made with no artificial ingredients or added sugar.
One of my favorite ways to enjoy a pasta is with a bottle of the good stuff. Yes, a top shelf bottle Classico Riserva Pasta Sauce because it’s like opening a premium bottle of wine. Quality ingredients in the sauce make for an exceptional taste that will help elevate any meal.
With flavors like Eggplant & Artichoke, Roasted Garlic, Marinara and Arrabbiat and Puttanesca, a different variety of meals can be made into family favorite dishes with sauces that make all the difference.
Classico Riserva Pasta Sauce Giveaway a Rafflecopter giveaway
Chicken Parmesan Pasta
Ingredients
- 5 oz Sun Dried tomatoes in oil
- 1 tablespoon Sun Dried Tomato oil
- 1 medium zucchini thinly sliced
- ⅓ cup chopped mushrooms
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 16 ounces Ziti pasta
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1½ lbs chicken tenders/breast cubed
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ cup chopped fresh parsley
- Handful fresh basil shredded
- 24 oz Classico Riserva Pasta Sauce, Eggplant & Artichoke
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- 1 tablespoon olive oil
- ⅔ cup panko crumbs
Instructions
- Heat sun dried tomato oil in a large dutch oven or skillet over medium-low heat. Add sun dried tomatoes and cook, flipping after brown, about 1 minute. Remove tomatoes, dice and set aside.
- Add teaspoon olive oil, diced zucchini and chopped mushrooms to skillet then turn heat up to medium and allow to cook, flipping occasionally; about 5 minutes. Add minced garlic for 2 minutes then remove it and set aside in same bowl and tomatoes.
- Add 1 tablespoon olive oil and chopped chicken to skillet and allow to cook, flipping after about 7 minutes. Allow to cook about 15 minutes or until golden brown.
- Meanwhile, heat water and olive oil for pasta in a large pot over medium high heat. Add pasta and stir occasionally then cook until al dente. Once cooked, drain and toss with a little olive oil to prevent sticking; set aside.
- Once chicken is cooked, season with Italian seasoning, salt and red pepper flakes. Add cooked zucchini, garlic, mushrooms and sun dried tomatoes, chopped parsley and basil to chicken. Pour in 1 jar of pasta sauce in pot and stir every together. Allow to cook 5 minutes.
- Meanwhile, in a small saucepan over medium heat, heat 1 tablespoon olive oil. Add panko crumbs and brown them; set aside.
- Stir pasta, mozzarella cheese and Parmesan cheese into sauce mixture and allow to heat about 5 minutes. Top with browned panko crumbs.
Notes
Nutrition
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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17 Responses
OK…you can legit feed me for life!! This looks SO amazingly good!!!
Your photos make this look amazing! I can not wait to try it! My hubby will not eat pasta so I will have to add it the meal plan for a night that I know he is not home.
Thank you for linking up on Nest Builders Link Up, we would love to have you back next week.
I would love to use it in my baked ziti.
This chicken parmesan pasta looking awesome. Thank you !
The photos have me drooling! great job
Cheesy chicken pasta… Mmmm, yes please! Looks so delicious!
My son love pasta and would try out this recipe. He will be happy. Thanks.
What an absolutely gorgeous pasta dish! Looks amazing! The Classico Riserva sauce sounds so good – I love eggplant AND artichoke, so, bam! Very nice!
That’s one delicious looking dish there. The jarred sauce is such a time saver, too. Nicely done!
This looks great! I love all the extra veggies added in!! Yummm
Pasta is the ultimate comfort food in my opinion, and I love how easy it is to mix things up with a heap of different flavours and seasonal ingredients. This sauce sounds so delish, especially with the fresh zucchini and the roasted eggplant sauce. Yum!
I am obsessed with sun-dried tomatoes, so this looks insanely delicious! I love the panko and parmesan. Yum!
yum!!
Such a wonderful dish! Real comfort food 🙂 I love adding parmesan to pastas!
I would use the sauce to make a meatball sandwich.
I’ve always wanted to try making baked eggplant marinara…I’d try it in that. YUM
Brand new to your site so cannot rate this recipe yet but the ingredients sounds like something my tastebuds would enjoy. Wil try soon and get back at you.