The old-fashioned classic is a staple on most Italian tables and very popular in Italian American homes for a quick inexpensive weeknight meal.
Our family is also a big fan of the American dish Chicken Parmesan, and this bowl of fagioli gives you the best of both worlds.
The chicken is fork-tender with a blend of Italian spices in a rich delicious sauce.
To finalize the dish it's topped with mozzarella cheese, a blend of Pecorino and Parmesan cheese, red pepper flakes, and a splash of extra virgin olive oil.
Served with a nice warm loaf of crunchy garlic bread, this meal is complete.
This version of pasta of fagioli is a nice change and so versatile as you can add any boneless cubed meats you prefer for a hearty dish.
The cheese and chicken added is a gourmet version of the tried and true old-fashioned pasta fagioli (pronounced fazool!)
Scroll down to the recipe card to print this off.
Pasta Fagioli Chicken Parmesano Style
- Saute the chicken in olive oil until all the pink is gone
- pulse the vegetables in a food processor and saute them together next
- then add the salt, pepper herbs, wine, and tomatoes and simmer this sauce for around 45 minutes until the chicken is fork tender
- ladle into a bowl and top with cheese and a splash of olive oil
Ingredients You Will Need
- boneless cubes of chicken breast sauteed
- cannellini beans or white northern beans rinsed
- diced tomatoes
- tomato sauce
- whole cloves of garlic cleaned
- sliced carrots
- stalks celery
- granulated garlic powder
- plum tomatoes
- dried oregano, basil, and parsley salt, pepper, to taste
- white wine
- olive oil
- Garnish: Pecorino Romano grated cheese blended with Parmesano Reggiano then topped with shredded whole milk mozzarella cheese Optional: red pepper flakes Extra virgin olive oil for drizzling
Tips
- To with Italian flavored croutons or garlic bread cubed
- Garnish with grated cheese, shredded mozzarella
- If using canned beans rinse the salt off first
- If using dried beans soak overnight in water or use a slow cooker on low to soften
- Do not brown garlic just saute until fragrant
- Use fresh plum tomatoes when in season ( you can substitute whole canned San Marzano)
- Always cook and drain the pasta to al dente' separately and add last by folding in
Pasta Suggestions
- ditalini
- small baby shells
- tiny bow ties
- wagon wheels
- petite penne
Tool Needed
- 8-quart saucepan
- 4-quart saucepan for boiling pasta in
- colander for draining pasta
- sharp knife for cubing chicken and plum tomatoes
- food processor
- slow cooker for beans for softening overnight if using
- cutting board
- wooden spoon for stirring
- ladle for serving
Try Some Of My Other Favorite Meals
Chicken Florentine Soup
Baked Potato Soup
Best Split Pea Soup
Perfect Chicken Broth
Old Fashioned Chicken Soup
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Chicken Parmesan in a Bowl
If you happen to be a big fan of Chicken Parmesan with a side of pasta, this is an all-in-one pan unforgettable meal and you'll love the ease of this recipe.
The chicken is so tender and the sauce is bursting with fresh tomato flavors that compliment the regular pasta fazool with just a step up from the original version.
We grew up on pasta fazool ( as we pronounced it) and it was a staple in our house every week.
It fed a large family inexpensively and continues to be many generations later.
We love both the traditional classic and this one which is a heartier meaty bowl of goodness.
Yield: 8
Chicken Pasta Fagioli
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a hearty bowl of Italian Pasta Fazool with chicken added. It's topped with mozzarella cheese Pecorino Romano Parmesan grated cheese and a drizzle of olive oil.
Ingredients
- 2 cups boneless cubes of chicken breast sauteed
- 2- 15,5 ounce cans of cannellini beans or white northern beans rinsed
- 1 - 15.5 ounce can of diced tomatoes
- 1 28-ounce can of tomato sauce
- 2 whole cloves of garlic cleaned
- 1/2 cup sliced fresh carrots
- 2 stalks of celery ribs
- 1 teaspoon granulated garlic powder
- 3 plum tomatoes
- 1 teaspoon each of dried oregano, basil, and parsley
- salt, pepper, to taste
- 1/2 cup white wine
- olive oil
- Garnish:
- 1/2 cup Pecorino Romano grated cheese blended with Parmesano Reggiano grated cheese
- shredded whole milk mozzarella cheese
- Optional: red pepper flakes
- Extra virgin olive oil for drizzling
- Pasta Suggestions:
- Ditalini, broken spaghetti, baby shells, tiny bow ties, orzo or another small baby pasta you prefer.
Instructions
- Place the celery, garlic, and carrots in a food processor and it's in small pieces.
- In a large 4 or 5-quart Dutch oven pot, heat 3 tablespoons of olive oil, add the chicken and saute until all the pink is gone.
- Stir in the pureed vegetables and saute for 3 minutes more.
- Season with salt, pepper, and all the dried herbs and blend together.
- Stir in the beans, wine, diced tomatoes, and tomato sauce.
- Simmer on low for around 45 minutes or until the chicken is fork tender.
- Cook the pasta of choice to package instructions and drain.
- Fold the pasta into the sauce.
- Serve topped with Pecorino Romano with Parmesan grated cheese on top, red pepper flakes, and a drizzle of olive oil on top.
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Nutrition Facts
Calories
192.06Fat (grams)
7.54Sat. Fat (grams)
2.32Carbs (grams)
16.33Fiber (grams)
3.23Net carbs
13.11Sugar (grams)
6.37Protein (grams)
13.6Sodium (milligrams)
690.4Cholesterol (grams)
33.65
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More Easy Meals:
Pizza Chicken and Potatoes
Italian Chicken Stew
Homemade Sausage Pasta Helper
Italian Escarole and Beans
