When comfort food calls, this One Pot Chicken Parmesan Pasta answers with a resounding “I’m here!” Combining the beloved flavors of classic Chicken Parmesan with the convenience of a one-pot pasta dish, this recipe delivers all the satisfaction without the traditional fuss of breading and frying chicken or using multiple pots and pans.
Perfect for busy weeknights or lazy weekends, this hearty dish transforms simple ingredients into a restaurant-worthy meal that will have everyone asking for seconds. The pasta cooks directly in a savory tomato sauce, absorbing all those delicious flavors while the chicken becomes tender and juicy.
Why You’ll Love This
- One pot means minimal cleanup – just one dish to wash after dinner!
- Ready in about 45 minutes from start to finish – perfect for busy weeknights
- Combines two family favorites (chicken parmesan and pasta) in one easy dish
- Perfectly balanced flavors with gooey cheese, tender chicken, and al dente pasta
- Leftovers taste even better the next day as flavors continue to meld
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Tips & Variations
- For a spicier version, increase the red pepper flakes or add a dash of hot sauce.
- Use chicken thighs instead of breasts for even juicier results.
- Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition.
- Make it gluten-free by substituting your favorite gluten-free pasta (you may need to adjust cooking time).
- For a more authentic chicken parmesan flavor, add 1/4 cup of breadcrumbs to the top with the cheese for a crispy finish.
- Watch your liquid levels – if pasta seems too dry during cooking, add a splash more broth; if too wet, simmer uncovered for a few extra minutes.
Serving Suggestions
This hearty one-pot meal is complete on its own, but a simple green salad with a light vinaigrette makes the perfect side to balance the richness. For a true Italian-American experience, serve with garlic bread or warm crusty bread for sopping up the delicious sauce.
A glass of medium-bodied red wine like Chianti or Sangiovese pairs beautifully with the tomato and cheese flavors for an elevated weeknight dinner.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or broth to maintain moisture.
- The pasta will continue to absorb sauce as it sits, so leftovers may be slightly less saucy but equally delicious.
- You’ll know the dish is done when the pasta is tender and most of the liquid has been absorbed, leaving a thick, saucy consistency.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes! Simply skip the chicken browning step and add shredded rotisserie chicken when you add the Parmesan cheese to warm through.
Can I make this ahead of time?
This dish is best made fresh, but you can prep all ingredients ahead of time. For best results when making completely ahead, slightly undercook the pasta, then reheat gently with a splash of broth.
What if I don’t have Italian seasoning?
You can make your own by combining equal parts dried basil, oregano, rosemary, and thyme. Or simply use what dried herbs you have on hand.
Can I freeze this dish?
While possible, pasta dishes can change in texture when frozen. If freezing, do so in individual portions and reheat gently with added moisture for best results.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
