Chicken Parm Pasta is everything you love about a classic chicken parm, all in one dish! The homemade tomato sauce has a perfect flavor to it, combined with a seriously delicious, buttery chicken and a fun pasta shape! On top is a crunchy, cheese-y coating that will have you asking for more! A super fun twist on just a classic pasta and marinara.
How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.
This dish is a classic pasta and marinara sauce recipe with a little twist to it. I added some delicious, buttery chicken into it and finished it off with a crunchy breadcrumb topping. A basic dish, taken to a new level of flavor!
What You Will Need:
- A can of crushed tomatoes
- Minced garlic
- Lemon juice
- Granular sugar replacement
- Banza pasta
- Chicken tenderloins
- ICBINB spray
- Italian Panko breadcrumbs
- Reduced fat parmesan
And TONS of seasonings because we are making this FLAVORFUL!
I opted to make my own homemade tomato sauce because I love doing it, it is pretty easy, zero points and tastes great. Did I sell you on it! You can, of course, use a store bought sauce. Just be sure to account for the points difference. We will be using about 1.5 cups of sauce here.
For the granular sugar replacement, I typically use Lakanto or sometimes Swerve.
I used Banza pasta for this recipe, a whole box. I chose this fun shape that I can no where near pronounce correctly!! It has a lot of protein and fiber, I guess, but I am only in it for the fun shape.
A whole box is 4 servings. I typically use normal pasta but I found such fun shapes at Target for this pasta brand and I had to stock up. As I said, I used a whole box, 4 servings, to make this 4 serving dish. I got a lot of hate in a Facebook group a few weeks ago for my hamburger Mac and cheese recipe. People were upset that I used, technically, 3 servings of pasta to make a 4 serving dish. That is what works for me and the dish is very filling!! So this one is to the haters, enjoy a full serving of pasta. It was too much for me, I was uncomfortably stuffed but whatever!
I also got a ton of hate in that same Facebook group for calling this 'hamburger' Mac and cheese when it is, in fact, made with chicken. I mean come on, we can't use our imagination!!! Anyways, check that recipe out below.
Kraft makes some amazing reduced fat parmesan and that is what I used here.
What You Will Do:
First thing will be to make the tomato sauce. Just drain the tomatoes and add everything in a blender, then blend until smooth. Super simple and easy to do. I love my homemade tomato sauce and almost always make it. My husband is a very picky tomato sauce man and this is the only sauce we can both agree on.
You can use a store bought one too. Just calculate your own points.
Cook the pasta according to the package instructions, drain well then set aside.
Cut the chicken tenderloins into bite sized pieces, about 1 inch by 1 inch. You can use any cut of meat. I used chicken tenderloins because they are easier and quicker to cut up.
Season evenly with all the seasonings and toss to coat.
Heat a small pan over medium heat, greased with cooking spray. Once heated, add the garlic and cook until fragrant, about a minute. Add in the cut up chicken and cook/flip until almost cooked, about 3-4 minutes per side.
Once almost cooked, spray with the butter spray then finish completely cooking the chicken. This will give it a nice sear and an amazing butter taste. Set that aside once finished.
In a large bowl, or in the pot the pasta cooked in for an easier clean up, combine the pasta, chicken and sauce. Stir to coat. Grab a casserole dish, I used an 8x8, and pour the pasta/chicken into the bottom. Flatten out with the back of the spoon.
In a small bowl, combine breadcrumbs, parmesan and parsley. Sprinkle over the pasta/chicken in the casserole dish. This will create our crunchy, cheesy breading.
Broil the casserole until your desired crispness. We did about 5 minutes but we could have done longer.
About a heaping cup per serving! Enjoy!
Chicken Parm Pasta
- 14.5 ounce diced tomatoes one can
- 4 cloves garlic minced
- 2 tablespoons oregano
- 2 tablespoons Italian seasonings
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon granular sugar replacement (Swerve or Monkfruit)
- 1 teaspoon lemon juice
- 1 box pasta Banza
- 16 ounces chicken tenderloins
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon italian seasonings
- ¼ teaspoon paprika
- ⅛ teaspoon salt
- 4 cloves minced garlic
- 20 sprays butter spray ICBINB
Chicken Parm Pasta
- ⅛ cup panko breadcrumbs italian
- ⅛ cup reduced fat parmesan cheese
- 1 teaspoon parsley
- Drain the tomatoes then add them to a blender. Add in the remaining ingredients and blend until smooth. Set aside. (About 1.5 cups sauce)
- Cook pasta according to package instructions, drain well then set aside.
- Cut chicken tenderloins up into bite-sized pieces, about 1 inch by 1 inch. Season both sides with the seasonings.
- Heat a small pan over medium heat. Spray with cooking spray to grease. Once heated, add the garlic and cook until fragrant, about one minute.
- Add the cut up chicken and cook until almost completely cooked, about 3-4 minutes per side.
- Once almost cooked, almost all the pink is gone, spray with the butter spray. Finish cooking the chicken.
Chicken Parm Pasta
- Once the pasta is cooked and drained, the chicken is cooked and the sauce is made, add all those ingredients in a large bowl, or the pot used to cook the pasta (for less clean up).
- Pour the pasta/chicken into the bottom of a casserole dish and flatten out.
- In a small bowl, stir together breadcrumbs, parmesan and parsley. Sprinkle evenly on top of the pasta/chicken.
- Broil on high for 5 minutes or until desired crispiness.
- about 1 heaping cup per serving