Best 6 Chicken Parm Pasta Toss Rachael Ray Recipes

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Indulge in a delightful culinary journey with Rachael Ray's Chicken Parm Pasta Toss, a dish that tantalizes taste buds with its symphony of flavors and textures. This one-pan wonder combines the classic flavors of chicken parmesan with the convenience of pasta, making it a perfect weeknight meal. The juicy chicken, coated in a crispy parmesan crust, pairs perfectly with the tender pasta, smothered in a rich and flavorful tomato sauce. Rachael Ray also offers two additional delectable recipes to complement the main course: a refreshing Cucumber and Avocado Salad, providing a light and crisp contrast to the richness of the chicken parm, and a decadent Chocolate Lava Cake, a sweet ending to a satisfying meal. Get ready to embark on a culinary adventure with Rachael Ray's Chicken Parm Pasta Toss and its accompanying recipes, sure to leave you craving more.

Let's cook with our recipes!

CHICKEN PARM PASTA TOSS (RACHAEL RAY)



Chicken Parm Pasta Toss (Rachael Ray) image

Make and share this Chicken Parm Pasta Toss (Rachael Ray) recipe from Food.com.

Provided by my3beachbabes

Categories     Low Cholesterol

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

salt
1 lb whole wheat penne
3 tablespoons evoo extra virgin olive oil
1 lb boneless chicken breast, chopped into bite-size pieces
2 teaspoons poultry seasoning
ground black pepper
2 -3 garlic cloves, grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or 3 cups baby arugula, roughly chopped
1 cup shredded parmigiano-reggiano cheese

Steps:

  • Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  • While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  • Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  • Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

CHICKEN PATTY PARM WITH SALAMI SALAD



Chicken Patty Parm with Salami Salad image

This quick chicken parm is the marriage of classic Italian and good old American burgers. Homemade, oven roasted chicken patties are on Italian rolls with sauce and cheese. What could be better?

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 43

1 pound ground chicken breast
1 pound ground dark meat chicken OR buy packaged ground white and dark meat chicken combined
Salt and pepper
2/3 to 3/4 cup breadcrumbs
About 1/3 cup milk, to moisten
1 egg
1 cup loosely packed finely grated Parmigiano-Reggiano cheese
3 large cloves garlic
1/2 cup parsley leaves
1 teaspoon (1/2 a palm full) fennel seed or pollen or a combo of them
1/8 teaspoon grated nutmeg
A pinch red chili flakes or ground pepperoncini
EVOO
EVOO
2 tablespoons butter
1 small yellow or white onion
3 large cloves garlic
3 tablespoons sundried tomato paste
1/2 cup red vermouth or red wine
1 can (28 ounces) Italian crushed tomatoes
1 teaspoon (about a 1/3 palm full) red chili flakes or ground pepperoncini
1 teaspoon dried oregano
2 cups shredded mozzarella
Parm, for garnish
A few leaves of basil, torn, for garnish
Chopped parsley, for garnish
Salami Salad, recipe follows
1 teaspoon (1/3 palm full) granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon dried parsley
1 teaspoon superfine sugar or honey
1/2 teaspoon crushed or ground red pepper or pepperoncini
2 tablespoons wine vinegar, white or red
1 tablespoon Dijon mustard
EVOO
Salt and pepper
3 gem romaine or 1 heart romaine
1/4 pound Genoa salami or finnociono (fennel) salami, deli sliced
1 small bulb fennel
1/2 red onion
Italian hot cherry pepper rings in brine, drained, Cento brand preferred
Peruvian drop peppers or peppadews

Steps:

  • Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper.
  • Gather your ingredients.
  • For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove.
  • For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit.
  • To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese.
  • Top the patties with basil, parsley and Parm and serve with salami salad.
  • Gather your ingredients.
  • For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine.
  • Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve.

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS



Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 12

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Steps:

  • Preheat oven to 500 degrees F.
  • Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
  • Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
  • While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
  • While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
  • Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CHICKEN PARMESAN PENNE PASTA TOSS



Chicken Parmesan Penne Pasta Toss image

This is something I saw Rachael Ray make on her show and made it for dinner that night. It is simple and delicious. I loved that I had all the ingredients on hand as well.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb whole wheat penne
3 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs)
2 teaspoons poultry seasoning
fresh ground black pepper
salt, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or 3 cups Baby Spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

Steps:

  • Fill a large pasta pot with water and place it over high heat.
  • Once the water comes up to a boil, salt it and drop in the pasta.
  • Cook the pasta to al dente according to package directions.
  • Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  • While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
  • Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
  • Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  • Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
  • Add the tomatoes and cover the pan with a lid.
  • Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  • Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
  • Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.

Tips:

  • To save time, use pre-cooked or rotisserie chicken.
  • If you don't have panko breadcrumbs, use regular breadcrumbs.
  • To make the dish spicier, add a pinch of red pepper flakes to the sauce.
  • For a cheesier dish, use a blend of mozzarella and Parmesan cheese.
  • Serve with a side of garlic bread or a salad.

Conclusion:

This chicken parm pasta toss is a quick and easy weeknight meal that is sure to please the whole family. It is a delicious and versatile dish that can be customized to your liking. With its crispy chicken, flavorful sauce, and melted cheese, this pasta dish is sure to be a hit.

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