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One Pot Chicken Parmesan Pasta

  • Author: Hamza

Description

This One Pot Chicken Parmesan Pasta is a fast, comforting dinner that combines all the classic flavors of Chicken Parmesan with the convenience of a one-pot pasta meal. Juicy chunks of chicken are sautéed with garlic and onions, then simmered in marinara sauce with tender pasta and topped with melty mozzarella and Parmesan cheese. It’s an easy, crowd-pleasing dish that goes from stovetop to table in under 30 minutes—no separate pans, no oven, and minimal cleanup. Perfect for weeknights, meal prep, or when you’re craving something cheesy and satisfying without a lot of effort.

Ingredients

Scale
  • 2–3 boneless skinless chicken breasts, diced into bite sized pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16 oz dried short-cut pasta (I used rigatoni)
  • 24 oz jar of your favorite marinara sauce (I used Newman’s Own)
  • water to fill empty marinara sauce jar
  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • salt and pepper, to taste
  • additional dried Italian seasoning, optional
  • fresh parsley and/or basil, minced for garnish

Instructions

  1. To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper, Italian seasoning and garlic powder.  Cook about 5 minutes, until chicken is most of the way cooked through.  Remove to a plate.
  2. Add onion and garlic to the pot and cook about 2-3 minutes, until soft.  Pour in marinara sauce, fill up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong simmer.
  3. Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking.  Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
  4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
  5. Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.

Notes

  • Pasta Type: Use short pasta like penne, rigatoni, or rotini. Avoid delicate pastas that may overcook or break down.

  • Liquid Ratio: If you’re using a thicker marinara or a pasta that absorbs a lot of water, you may need to add an extra ¼ to ½ cup of broth or water during cooking.

  • Cheese Tip: For best melt and flavor, use freshly grated mozzarella and Parmesan. Pre-shredded cheeses may not melt as smoothly due to anti-caking agents.

  • Make it Spicy: Add ½ teaspoon red pepper flakes with the garlic for a subtle heat.

  • Make Ahead: This dish reheats well and can be stored in the fridge for up to 4 days. Add a splash of broth or water when reheating to loosen the sauce.

  • Vegetarian Option: Replace the chicken with sautéed mushrooms or chickpeas and use vegetable broth.

  • Freezer-Friendly: To freeze, slightly undercook the pasta, cool completely, and store in a freezer-safe container for up to 2 months.

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Find it online: https://flavornest.net/one-pot-chicken-parmesan-pasta/