One Pot Chicken Parmesan Pasta

Who says you need multiple pots and pans to create the classic flavors of Chicken Parmesan? This One Pot Chicken Parmesan Pasta brings together all the elements you love—tender chicken, tangy tomato sauce, pasta, and melty cheese—in one simple skillet. It’s the perfect solution for busy weeknights when you crave comfort food but don’t want to spend hours in the kitchen or face a mountain of dishes afterward.

I developed this recipe during a particularly hectic week when I needed something that would satisfy my family’s love for Italian flavors without the traditional multi-step process. The result was this crowd-pleasing dish that delivers all the satisfaction of traditional Chicken Parmesan with significantly less effort. The pasta cooks right in the sauce, absorbing all those wonderful flavors while creating a creamy texture that will have everyone coming back for seconds.

Why I Love These

Ingredients

• 2-3 boneless skinless chicken breasts, diced into bite-sized pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 16 ounces dried short-cut pasta (like rigatoni, penne, or ziti)
• 24 ounce jar marinara sauce
• 1 jar of water (using the empty marinara jar)
• Salt and pepper, to taste
• Olive oil, for cooking
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• Additional dried Italian seasoning (optional)
• Fresh parsley and/or basil, minced, for garnish

How To Make

1. Add a drizzle of olive oil to a large pot, Dutch oven, or deep skillet and heat over medium-high heat. Add the diced chicken to the hot oil and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through but not completely done. Remove the chicken to a clean plate and set aside.
2. In the same pot, add the minced onion and garlic. Cook for 2-3 minutes, stirring frequently, until the onions are soft and translucent and the garlic is fragrant. If the pot seems dry, add a tiny bit more olive oil.
3. Pour the marinara sauce into the pot with the onions and garlic. Fill the empty marinara jar with water, swirl to collect any remaining sauce, and add this water to the pot as well. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to maintain a strong simmer.
4. Add the partially cooked chicken back to the pot along with the dried pasta. Stir everything together to ensure the pasta is submerged in the sauce. Cover the pot with a lid and cook for 10-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked to your desired tenderness.
5. Once the pasta is cooked, stir in the Parmesan cheese and ¼ cup of the shredded mozzarella cheese until melted and incorporated throughout the dish. This creates a creamy, cheesy sauce that coats each piece of pasta.
6. Sprinkle the remaining ¾ cup of mozzarella cheese evenly over the top of the dish. Cover with the lid again and cook for an additional 2-3 minutes, or until the cheese is completely melted and gooey. Alternatively, if your pot is oven-safe, you can place it under the broiler for 1-2 minutes to get a golden, bubbly cheese top.
7. If desired, sprinkle additional Italian seasoning over the melted cheese for extra flavor. Garnish with freshly minced parsley and/or basil for a pop of color and fresh flavor. Serve hot directly from the pot.

Nutrition

This One Pot Chicken Parmesan Pasta offers a balanced meal with protein from the chicken, carbohydrates from the pasta, and a moderate amount of fat from the cheeses and olive oil. It’s particularly suitable for active individuals or families who need a satisfying dinner with staying power.

The dish provides a good source of protein (approximately 30g per serving) and contains lycopene from the tomato sauce, which is known for its antioxidant properties. To lighten the dish, consider using whole wheat pasta for added fiber or reducing the cheese quantities slightly.

This recipe contains gluten (pasta, breadcrumbs) and dairy (cheeses). For a gluten-free version, substitute gluten-free pasta and breadcrumbs. Those with dairy sensitivities could use dairy-free cheese alternatives, though the texture and melt will differ somewhat from traditional cheeses.

Tips & Variations

Ways To Serve Them

• With a simple side salad dressed with lemon vinaigrette to cut through the richness
• Alongside garlic bread or crusty Italian bread for sopping up extra sauce
• With roasted vegetables like zucchini, bell peppers, or broccoli for added nutrition
• For a complete feast, start with a small bowl of minestrone soup and finish with cannoli for dessert

Proper Storage

• Fridge: Allow the pasta to cool completely before transferring to airtight containers. It will keep well for 3-4 days in the refrigerator. The pasta may absorb more sauce as it sits.
• Freezer: This dish freezes reasonably well for up to 2 months. Portion into freezer-safe containers, leaving some room for expansion. The texture of the pasta may change slightly upon thawing.
• Reheat: For best results, reheat gently in a covered skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwave on 70% power, stirring halfway through, until heated to 165°F. Add a sprinkle of fresh cheese on top after reheating to refresh the dish.

One Pot Chicken Parmesan Pasta

Recipe by Home Kitchen Recipes

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Who says you need multiple pots and pans to create the classic flavors of Chicken Parmesan? This One Pot Chicken Parmesan Pasta brings together all the elements you love—tender chicken,…

Servings6

Prep10 min

Cook20 min

Calories450 kcal

Ingredients

• 2-3 boneless skinless chicken breasts, diced into bite-sized pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 16 ounces dried short-cut pasta (like rigatoni, penne, or ziti)
• 24 ounce jar marinara sauce
• 1 jar of water (using the empty marinara jar)
• Salt and pepper, to taste
• Olive oil, for cooking
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• Additional dried Italian seasoning (optional)
• Fresh parsley and/or basil, minced, for garnish

Steps

1. Add a drizzle of olive oil to a large pot, Dutch oven, or deep skillet and heat over medium-high heat. Add the diced chicken to the hot oil and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through but not completely done. Remove the chicken to a clean plate and set aside.
2. In the same pot, add the minced onion and garlic. Cook for 2-3 minutes, stirring frequently, until the onions are soft and translucent and the garlic is fragrant. If the pot seems dry, add a tiny bit more olive oil.
3. Pour the marinara sauce into the pot with the onions and garlic. Fill the empty marinara jar with water, swirl to collect any remaining sauce, and add this water to the pot as well. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to maintain a strong simmer.
4. Add the partially cooked chicken back to the pot along with the dried pasta. Stir everything together to ensure the pasta is submerged in the sauce. Cover the pot with a lid and cook for 10-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked to your desired tenderness.
5. Once the pasta is cooked, stir in the Parmesan cheese and ¼ cup of the shredded mozzarella cheese until melted and incorporated throughout the dish. This creates a creamy, cheesy sauce that coats each piece of pasta.
6. Sprinkle the remaining ¾ cup of mozzarella cheese evenly over the top of the dish. Cover with the lid again and cook for an additional 2-3 minutes, or until the cheese is completely melted and gooey. Alternatively, if your pot is oven-safe, you can place it under the broiler for 1-2 minutes to get a golden, bubbly cheese top.
7. If desired, sprinkle additional Italian seasoning over the melted cheese for extra flavor. Garnish with freshly minced parsley and/or basil for a pop of color and fresh flavor. Serve hot directly from the pot.

Nutrition (per serving)

• Calories: 450 kcal

Notes

• Prep the chicken and vegetables in advance and store in the refrigerator to make this an even quicker weeknight meal.
• For a spicier version, double the red pepper flakes and add a few tablespoons of spicy Italian sausage when cooking the chicken.
• Make it gluten-free by using your favorite gluten-free pasta and replacing the breadcrumbs with a mixture of almond flour and grated Parmesan.