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Skillet-Baked Chicken Parmesan and Penne

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“America's Test Kitchen”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake chicken according to package instructions.
  2. Let chicken cool slightly, then slice into 1/2-inch thick strips.
  3. Adjust oven rack to middle position and heat oven to 475°.
  4. Meanwhile, pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.
  5. Cook oil, garlic, oregano, pepper flakes, and 1/4 teaspoon salt in 12-inch ovensafe nonstick skillet over med-high heat until fragrant, about 1 minute.
  6. Stir in processed tomatoes, water, 1 cup broth, and pasta.
  7. Cover and cook at vigorous simmer, stirring often, until pasta is tender, 15-18 minutes.
  8. Stir in remaining 1/2 cup broth and Parmesan.
  9. Season with salt and pepper to taste.
  10. Scatter sliced chicken evenly over top and sprinkle with mozzarella.
  11. Transfer skillet to oven and bake until cheese has melted and chicken is crisp, 5-10 minutes.
  12. Sprinkle with basil and serve.

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