One Pot Chicken Parmesan Pasta
This one pot chicken parmesan pasta brings all the flavors of classic chicken parmesan into a single skillet dinner. No need to bread and fry chicken cutlets or boil pasta separately when everything cooks together in one pot.
The pasta absorbs the rich marinara sauce while cooking, creating a creamy, flavorful dish. Tender chicken pieces get coated in melted mozzarella and parmesan, making every bite satisfying.
Cleanup is a breeze with just one pot to wash. This recipe works perfectly for busy weeknights when you want a restaurant quality meal without the fuss.
Ingredients You’ll Need
The beauty of this recipe lies in its simple ingredient list. You’ll need boneless chicken breasts, penne pasta, marinara sauce, and Italian seasonings for the base.
Mozzarella and parmesan cheese create that signature chicken parmesan topping. Fresh basil adds a pop of color and herbaceous flavor, though dried Italian seasoning works too.
Equipment Needed
A large, deep skillet or Dutch oven is essential for this recipe. You need enough room for the pasta to cook without overflowing, so choose a pot that holds at least 5 quarts.
A tight fitting lid helps the pasta steam properly and cook evenly. A wooden spoon for stirring and a sharp knife for cutting chicken are the only other tools required.
One Pot Chicken Parmesan Pasta
Course: DinnerCuisine: Italian AmericanDifficulty: Easy4
servings10
25
minutes35
minutesA quick and easy one pot dinner that combines tender chicken, pasta, marinara sauce, and melted cheese into a comforting weeknight meal ready in 30 minutes.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
2 tablespoons olive oil
4 cloves garlic, minced
24 oz marinara sauce
2 cups chicken broth
12 oz penne pasta, uncooked
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil leaves for garnish
Red pepper flakes, optional
Directions
- Season chicken pieces with salt, pepper, and 1 teaspoon Italian seasoning.
- Heat olive oil in a large skillet over medium high heat. Add chicken and cook 6 to 7 minutes until golden brown. Add garlic and cook 30 seconds.
- Pour in marinara sauce and chicken broth. Stir to combine and bring to a simmer.
- Add uncooked pasta, pushing it into the sauce. Cover and cook 12 to 15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat. Sprinkle mozzarella and parmesan over the top. Cover and let sit 3 to 5 minutes until cheese melts.
- Garnish with fresh basil and serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.
Pasta shapes: Rigatoni, rotini, or shells work well in place of penne. Avoid long noodles like spaghetti.
Make it lighter: Use part skim mozzarella and add spinach or zucchini in step 3.
Spice it up: Add 1/2 teaspoon red pepper flakes with the Italian seasoning for a kick.
For more easy pasta recipes, check out this creamy tuscan chicken pasta or explore additional 30 minute dinner ideas.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Total Fat | 16g |
| Sugars | 7g |
| Protein | 38g |
Step by Step Instructions
Step 1: Prepare and Season the Chicken
Cut the chicken breasts into bite sized pieces, about 1 inch cubes. Season generously with salt, pepper, and Italian seasoning, making sure each piece is evenly coated.
Heat olive oil in your large skillet over medium high heat until it shimmers. The oil should be hot enough that the chicken sizzles immediately when it hits the pan, which helps create a golden exterior.
Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Let them cook undisturbed for 3 to 4 minutes until golden brown on the bottom, then flip and cook another 3 minutes. The chicken doesn’t need to be fully cooked through yet as it will finish cooking with the pasta.
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Step 2: Build the Sauce Base
Add minced garlic to the skillet with the browned chicken and stir for about 30 seconds until fragrant. The garlic should smell aromatic but not burn, so keep the heat at medium.
Pour in the marinara sauce and chicken broth, stirring to combine everything. Scrape up any browned bits from the bottom of the pan as these add incredible flavor to your sauce.
Bring the mixture to a gentle simmer, then taste and adjust seasonings. This is your chance to add extra Italian seasoning, red pepper flakes for heat, or a pinch of sugar if your sauce tastes too acidic.
Step 3: Add and Cook the Pasta
Add the dried pasta directly into the sauce, pushing it down so it’s mostly submerged. Stir well to ensure the pasta is evenly distributed and coated in sauce.
Cover the skillet with a lid and reduce heat to medium low. Let it simmer for 12 to 15 minutes, stirring every 3 to 4 minutes to prevent sticking. The pasta will absorb the liquid and become tender.
Check the pasta at the 12 minute mark by tasting a piece. It should be al dente, with just a slight bite. If there’s too much liquid remaining, continue cooking uncovered for a few minutes. If it looks dry, add a splash more broth or water.
Step 4: Add the Cheese
Once the pasta is cooked, remove the skillet from heat. Sprinkle the shredded mozzarella cheese evenly over the entire surface, followed by grated parmesan cheese.
Cover the skillet again with the lid and let it sit for 3 to 5 minutes. The residual heat will melt the cheese into a gorgeous, gooey layer without needing to turn the heat back on.
For an extra golden top, you can place the uncovered skillet under the broiler for 2 to 3 minutes. Watch it carefully as cheese can go from perfectly melted to burnt very quickly under high heat.
Step 5: Garnish and Serve
Remove the lid to reveal perfectly melted cheese covering the pasta. Tear fresh basil leaves and scatter them over the top for a pop of color and fresh flavor.
Let the dish rest for 2 to 3 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion. Use a large spoon to scoop portions, making sure each serving gets plenty of chicken and cheese.
Serve immediately while hot with extra parmesan cheese on the side. This pasta is filling enough on its own but pairs beautifully with garlic bread and a simple green salad for a complete meal.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, but thaw it completely first and pat it very dry before seasoning. Frozen chicken releases excess moisture that can make your sauce watery.
What if my pasta isn’t cooking evenly?
Stir more frequently and make sure all the pasta is submerged in liquid. Add extra broth or water 1/4 cup at a time if needed.
Can I make this ahead of time?
This dish is best served fresh, but you can prep the ingredients in advance. Cook it just before serving for the best texture, as pasta can get mushy when reheated.
