In large pot boiling water, cook pasta 8-10 mins, drain. Meanwhile, season chicken with salt and pepper.
In large skillet, heat olive oil over medium heat. Add chicken and cook, turning once, until browned about 8 mins. Transfer to plate.
In same skillet, cook garlic over medium heat until golden, about 1 min. Add wine, bring to boil and cook 1 min. Stir in tomatoes and simmer until thickened, 8-10 mins.
Return chicken and any juices to skillet, turning to coat. Top each piece of chicken with mozzarella and 1 tsp. parmesan. Cover and cook until cheese melts about 2 mins. Transfer to platter. Add parsley and pasta to skillet. Toss and season with salt.
Sprinkle pasta with remaining parmesan and serve alongside chicken
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