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This spin on chicken parm is loaded with cheese and comes together way faster than you'd think. Tender chicken, noodles, and rich tomato make every bite super cozy. Plus, you only need half an hour to whip it up. Warm and filling, everyone's gonna be a fan—especially on chilly nights.
Cozy Italian Classic
Turning classic chicken parm into a big, warm bowl just makes sense. There's melty cheese, tangy tomatoes, and juicy chicken—so much flavor going on. I love that it only takes thirty minutes! When you want comfort food but don’t have much time, this dish is a winner.
Grab These
- Broth: Chicken broth makes a tasty base for everything in here.
- Pasta: Go for penne, ziti, or whichever pasta you love—cook it just until it’s still kinda firm.
- Seasonings: Salt, pepper, and classic Italian herbs keep things bright and full of flavor.
- Cheese: Loads of parmesan for a creamy, thick soup.
- Tomatoes: Use crushed San Marzano-style tomatoes for the best flavor.
- Chicken: Shred up a store-bought rotisserie chicken or use leftover cooked chicken of any kind.
Let's Dive In
- Serve
- Toss on fresh basil, more parmesan, and grab some crusty bread for dunking.
- Mix in Cheese
- Slowly sprinkle in parmesan. Stir so it all melts and your soup thickens up. Taste and tweak with salt and pepper if you need to.
- Heat the Chicken
- Add your shredded chicken and mix it well so it warms up as the pasta finishes.
- Cook the Pasta
- Drop in dry pasta and let it bubble away until it’s just how you like it, giving a stir now and then so nothing sticks.
- Start the Soup
- Warm a Dutch oven or heavy pot, then sauté onions and garlic in olive oil. Once they’re soft, pour in tomatoes and chicken broth and stir it up.
Tips for Awesome Results
I’ve messed with this dish a bunch and here’s what helps. Using a thick-bottomed pan keeps the soup from sticking and helps it heat up evenly. Pull the pasta out just before it’s done—remember, it’ll get softer as it sits. When I want mine thicker, I’ll stir in a bit of cornstarch mixed with water right after the cheese has melted.
Mix Up Your Chicken
Most days I grab a rotisserie chicken for the shortcut, but truly, you can use any leftover chicken you’ve got. Roasted chicken works great, or you can even poach some breasts if you feel like it. Both dark and white meat have their own perks, so pick what you like.
Storing Leftovers
Pop any leftovers in the fridge, sealed tight, and you’re set for about 3-4 days. When I reheat, I just do it gently on the stove and stir a few times. The noodles might get a bit softer, but honestly, it tastes even better the next day. Definitely look forward to those leftovers!
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Frequently Asked Questions
- → Why use a sturdy pan or pot?
It keeps the heat steady and reduces the risk of burning. That's particularly useful for soups containing pasta.
- → How can I check if the pasta is done?
Make sure the pasta is firm but cooked when stirring in the chicken. It'll soften more while resting in the hot soup.
- → What if I don't have penne?
You can swap for similar-sized pasta. Just be sure to adjust the cook time according to its package directions.
- → What makes rotisserie chicken a good choice?
It’s already seasoned and cooked, so you save a ton of time. Plus, it adds great flavor to the soup.
- → What’s the best way to serve it?
Spoon it into bowls while hot, pair with crusty bread, and sprinkle fresh basil on top to make it extra pretty and tasty.