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  • Writer's pictureMegan George

Garlic Parmesan Chicken Pasta


Garlic Parmesan Chicken

  • 1 lb Boneless Skinless Chicken Breast Tenderloins

  • 1 Tbsp Garlic Pepper

  • 2 Tbsp (15g) Reduced Fat Grated Parmesan Cheese

  • 1/4-1/2 tsp Crushed Red Pepper


  • 1 bag (8.5 oz) Barilla Ready Pasta Rotini

  • 15 oz can Tomato Sauce

  • 2 Tbsp Garlic Pepper

  • 1 Tbsp Granular Sugar Substitute like Stevia or Swerve

  • 1/2 tsp Crushed Red Pepper


  1. Mix garlic pepper, parmesan cheese, and crushed red pepper in a resealable bag and set aside.

  2. Cut chicken breasts into bite size pieces before adding to the seasoning bag. Shake until fully coated. Refrigerate for at least 30 minutes, but the longer the better. 

  3. Once the chicken has marinated, heat a large skillet over medium high heat with nonstick cooking spray. 

  4. When the skillet is hot, add the chicken and spread evenly in the pan. Leave untouched for 4 minutes before flipping. Cook another 2-3 minutes after flipping. Make sure all chicken pieces are fully cooked before reducing the heat to low.

  5. While the chicken cooks, microwave the Ready Pasta and mix the tomato sauce with the garlic pepper, sweetener, and crushed red pepper in a bowl. 

  6. Add the pasta and tomato sauce to the cooked chicken and stir. Simmer for a few minutes until the sauce is completely warm and everything is mixed well. 

  7. Remove from the heat and top with optional shredded mozzarella before serving. 

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