One-Pot Chicken Parmesan Pasta combines the crispy, cheesy comfort of classic chicken parmesan with the ease and warmth of a one-pot pasta dinner. This dish brings together tender chicken, marinara sauce, melted cheese, and perfectly cooked pasta—all made in one pan for minimal cleanup and maximum flavor.
Why You’ll Love This Recipe
I love how this recipe simplifies one of my favorite Italian-American classics. It delivers all the familiar flavors of chicken parm—juicy chicken, rich tomato sauce, and gooey cheese—without the need for breading, frying, or multiple dishes. It’s a weeknight lifesaver that still feels hearty and satisfying enough for a special family dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 cups chicken broth
- 2 cups marinara sauce
- 2½ cups uncooked short pasta (penne or rotini work great)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Directions
- I heat olive oil in a large deep skillet or pot over medium heat. Then I add the chicken pieces, season them with garlic powder, Italian seasoning, salt, and pepper, and cook until they’re lightly browned on all sides—about 5–6 minutes.
- I pour in the chicken broth and marinara sauce, stirring well to combine.
- Next, I add the uncooked pasta and bring the mixture to a boil.
- I reduce the heat, cover the pot, and let it simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced slightly.
- I stir in half of the mozzarella and Parmesan cheese, then sprinkle the remaining cheese on top.
- I cover the pot for another 2–3 minutes to let the cheese melt fully.
- Finally, I garnish with chopped fresh basil or parsley before serving.
Servings and timing
This recipe makes 4 to 6 servings. It takes about 10 minutes to prep and 25 minutes to cook, so it’s ready in under 40 minutes from start to finish.
Variations
- I sometimes add a pinch of red pepper flakes for a touch of heat.
- For extra veggies, I stir in chopped spinach or zucchini during the last few minutes of simmering.
- I’ve swapped the chicken for cooked ground turkey or meatballs when I want a different protein.
- If I’m out of broth, I use water with a bouillon cube and it works just as well.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the microwave or on the stovetop with a splash of water or broth to loosen the sauce and keep the pasta moist.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes, I’ve used shredded rotisserie chicken before. I just skip the sauté step and stir it in with the sauce and pasta so it heats through as everything cooks.
Will this recipe work with gluten-free pasta?
Yes, but I keep in mind that gluten-free pasta can break down faster. I reduce the cook time slightly and stir more gently.
Can I bake this after cooking for a crusty cheese top?
Absolutely. I transfer it to an oven-safe dish, sprinkle extra cheese on top, and broil it for 2–3 minutes until golden and bubbly.
What’s the best pasta to use?
I usually use short pasta like penne, rotini, or ziti. They hold the sauce well and cook evenly in the pot.
Can I double the recipe?
Yes. I use a large pot and increase the cooking time slightly, making sure to stir often to prevent sticking.
Conclusion
This One-Pot Chicken Parmesan Pasta is a comforting, flavor-packed dinner that’s fast, family-friendly, and cleanup is a breeze. I love how it delivers everything I crave in a classic chicken parm without the extra steps. It’s a go-to when I want something satisfying and stress-free—all in one pan.
Print
One-Pot Chicken Parmesan Pasta
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Diet: Low Salt
Description
One-Pot Chicken Parmesan Pasta delivers all the comforting flavors of classic chicken parm—juicy chicken, marinara, and melted cheese—in a quick and easy one-pan dinner with minimal cleanup.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
3 cups chicken broth
2 cups marinara sauce
2½ cups uncooked short pasta (penne or rotini)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large deep skillet or pot over medium heat. Add chicken, season with garlic powder, Italian seasoning, salt, and pepper, and cook until lightly browned, about 5–6 minutes.
- Pour in chicken broth and marinara sauce, stirring to combine.
- Add uncooked pasta and bring to a boil.
- Reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is reduced slightly.
- Stir in half of the mozzarella and Parmesan cheese.
- Sprinkle remaining cheese on top, cover, and let melt for 2–3 minutes.
- Garnish with chopped fresh basil or parsley before serving.
Notes
Add red pepper flakes for heat.
Stir in spinach or zucchini for extra veggies.
Use cooked ground turkey or meatballs instead of chicken.
Substitute broth with water and a bouillon cube if needed.
Broil for a crispy cheese topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
