The first thing I ever learned to cook was chicken Parm. I would make it at least three times a week and serve it to everyone—my college roommates, my tennis teammates, my then boyfriend, and so on. It’s such a comforting dish, and one I’m really fond of, so I wanted to figure out how to make it a little more polished for serving at a party. I took all the signature parts—marinara sauce, mozzarella cheese, Italian seasoning—and tossed it with pappardelle along with ground chicken!
Reprinted from "What’s Gaby Cooking," by Gaby Dalkin, published by Abrams Books, copyright 2018.
cloves garlic, finely chopped, plus more to taste
red pepper flakes
1 1/4 pounds
(565g) ground chicken (white or dark meat, or ground turkey)
dried Italian seasoning
kosher salt and freshly ground black pepper, plus more to taste
(26-ounce/780ml) jar marinara sauce
(100g) shredded Parmesan cheese, plus more to garnish
Heat the oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic is fragrant. Add the ground chicken and Italian seasoning and season with salt and pepper. Cook, breaking up the chicken with the back of a wooden spoon until it is in small pieces. Continue to cook until the chicken is cooked through, about 10 more minutes.
Add the marinara sauce, bring to a simmer, then reduce the heat to medium-low and simmer for 20 minutes. Reduce the heat to low, add the Parmesan and mozzarella cheeses, and stir to combine. Taste and adjust the salt and pepper as needed.
While the sauce is simmering, cook the pasta according to the package directions for al dente. Drain the pasta and transfer to the skillet with the meat sauce. Stir to coat the pasta in the sauce and serve garnished with basil leaves and additional Parmesan.