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! Recipe from What’s Gaby Cooking!
Serves 4 
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1 tablespoon olive oil
3 to 4 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1¼ pounds ground chicken (white or dark meat, or ground turkey)
2 teaspoons dried Italian seasoning
Kosher salt and freshly cracked black pepper
1 jar marinara sauce
1 cup shredded Parmesan cheese, plus more to garnish
1 cup shredded mozzarella cheese
12 ounces pappardelle pasta
Small fresh basil leaves
1 tablespoon olive oil
3 to 4 cloves garlic, finely chopped
½ teaspoon red pepper flakes
565 g ground chicken (white or dark meat, or ground turkey)
2 teaspoons dried Italian seasoning
Kosher salt and freshly cracked black pepper
1 jar marinara sauce
100 g shredded Parmesan cheese, plus more to garnish
110 g shredded mozzarella cheese
340 g pappardelle pasta
Small fresh basil leaves
Skillet
Colander
Large pot with lid
