I can’t wait ’til you see how this all goes down.
Which is now. Aren’t you so excited?
You know my obsession with one-pot ALL THE THINGS.
And my rowdy habit of throwing raw pasta into a dish and baking it with everything else.
Waaaayull, this takes the cake (pasta?) to a whole nother level. Because it’s in a skillet! And it’s got cream cheese in it! (I get easily excited about things.)
Look at that – it’s store bought marinara with half a block of cream cheese in it. You might be thinking, “What is going on here?” And I’ll say, “Utopia in a skillet, Chachi. That’s what.”
This mix + 2 cups of milk and omg. Just pour it in, stir it up, cry your eyes out.
And if that’s not enough to completely ruin your life, we’re putting crispy herbed panko chicken bites on top! See, when you make the chicken bite-sized and crispy, it tricks your kids’ brains into thinking it’s kid food. When in fact, it’s quite suitable for all the faces in your house, and they’ve just been straight bamboozled. #science
Girlfriend, please.
The cream cheese just DOES something to it, man. It adds a slight baby tarty essence to it. Not over the top. Nononono. It does what cream cheese is solely meant to do. And that is woo you into blissful submission.
See how I take care of you?
It will spend close to an hour in the oven, but that gives you a chance to squeeze in a Gilmore Girls eppy while your kids do their homework or take a bath or build the Roman Empire. You know.
Top with fresh parsley, more cheese, extra wine, your entire upper torso.
Right? ^^^
Save RecipeIngredients
- 3 chicken breasts cutlets, cut into 2-inch pieces
- 3/4th cup panko breadcrumbs
- 1 pat melted butter (about a Tbs.)
- 1 Tbs. dried Italian seasoning
- 1/4 cup freshly grated parmesan
- 12 oz bow tie pasta
- 1 (28 oz) jar favorite marinara
- half a block of cream cheese (4 oz in all)
- 2 cups milk
- coarse salt
- fresh parsley, for garnish
Instructions
- Preheat oven to 375.
- In a food processor, blend the marinara and cream cheese together.
- Place the (raw!) bow tie pasta in a large cast iron skillet (or any skillet you prefer!), and pour the creamy sauce over it. Add the milk and stir to combine. It will be pretty soupy right now, but the pasta will absorb a lot of the liquid. Season with a small pinch of salt.
- In a shallow bowl, combine the panko, melted butter, Italian seasoning, parmesan, and a pinch of salt. Coat each chicken piece in the panko mix, then nestle on top of the creamy pasta.
- Cover the skillet and bake for 30 minutes. Uncover and bake another 20 to 25 minutes, or until the pasta is al dente, and the panko is browned on top. You may need to flip the oven to broil for a few seconds at the end to achieve the goooood browning.
- Also, the pasta sticking out around the edges may be a little crunchy, so don’t get mad at me! What’s underneath will make up for it. Boom.
- Garnish with fresh parsley and more grated parmesan if you want! You should definitely want.
- Serves 4!
One skillet! You get me.
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