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Chicken Parmesan Pasta

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Chicken Parmesan Pasta!  We took the classic favorite Chicken Parmesan, simplified it, made it freezable, and it kept its promise to satisfy and delight.

This is an amazing Freezer Meal too!

chicken parmesan pasta
chicken parmesan pasta

Chicken Parmesan Pasta

Author: Heidi Boortz
Servings : 6

Ingredients

  • 2 lbs boneless, skinless chicken breast
  • 1 can crushed tomatoes 28 oz (or 2 cans, 15 oz)
  • 1 can Diced Tomatoes 28 oz (or 2 cans, 15 oz)
  • 2 Tbsp Italian seasoning
  • 2 Tbsp bottled minced garlic
  • 10 oz frozen diced bell peppers
  • 1 cup frozen diced onions
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp crushed red pepper
  • 1 lb 100% whole wheat penne or other 100% whole grain pasta
  • 32 oz Chicken broth no sugar added
  • 1 1/2 cups mozzarella grated
  • 1/2 cup parmesan cheese grated

Instructions

To Cook Immediately: Slow Cooker

  • Add chicken, both tomatoes, italian seasoning, garlic, peppers, onions, salt, pepper and crushed red pepper to a slow cooker. Cook on low 6 hours or on high 4 hours. Shred chicken. Add pasta and broth. Cook on high 30-45 minutes or until pasta is cooked. Top with cheeses and cook an additional 5-10 min to melt the cheese.

To Freeze

  • Add chicken, both tomatoes, italian seasoning, garlic, peppers, onions, salt, pepper and crushed red pepper to a freezer bag. Freeze.

To Cook After Freezing

  • Add frozen meal to a slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken. Add pasta and broth. Cook on high 30-45 minutes or until pasta is cooked. Top with cheeses and cook an additional 5-10 min to melt the cheese.

To cook immediately: Instant Pot

  • Add chicken, 1/2 cup water, both tomatoes, italian seasoning, garlic, peppers, onions, salt, pepper and crushed red pepper to instant pot. Lock lid; set valve to sealing. Program for manual-high and 25 minutes. Quick release. Shred chicken. Add pasta and broth. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Natural Pressure Release or Quick Release. Top with cheeses and let stand an additional 5-10 min to melt the cheese.
Tried this recipe?Let us know how it was!
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