One-Pot Chicken Parmesan Pasta
A quick and easy one-pot dish that delivers all the delicious flavors of classic chicken parmesan in a satisfying pasta bake.
Ingredients
For the Chicken
- 2-3 pieces boneless skinless chicken breasts, diced into bite-sized pieces
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 Tbsp olive oil (for cooking)
For the Sauce and Pasta
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 16 oz dried short-cut pasta (rigatoni or similar)
- 24 oz jar of your favorite marinara sauce
- Water (use the empty marinara jar as measure)
For Topping
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: additional dried Italian seasoning (for garnish)
- Optional: fresh parsley or basil, minced for garnish
Instructions
Preparation
- Heat the olive oil in your large pot or skillet over medium-high heat. Add the diced chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through. Remove the chicken to a plate and set aside.
- In the same pot, add the minced onion and garlic. Cook for 2-3 minutes until soft and fragrant.
- Pour in the marinara sauce, then refill the empty jar with water and pour that in too. Stir gently, bring to a boil, then reduce to a strong simmer.
Cooking
- Add the partially-cooked chicken back into the pot, then add the dried pasta. Stir to combine. Cover with the lid and simmer for 10-15 minutes (check at 10 minutes) until the pasta is cooked to your liking—stir occasionally to prevent sticking.
- Once the pasta is cooked, stir in the Parmesan cheese and ¼ cup of the mozzarella until melted and well-mixed. Then sprinkle the remaining ¾ cup mozzarella over the top, cover, and cook another 2-3 minutes until the cheese is melted and gooey.
- Remove from heat, sprinkle extra Italian seasoning (if desired) and garnish with fresh parsley or basil. Serve warm.
Notes
Use a heavy-based pot to prevent sauce from scorching on the bottom when simmering. If the sauce thickens too much before the pasta is done, add ¼-½ cup hot water to loosen it. Make-ahead tip: Cook the chicken ahead of time and store in the fridge. Then finish steps 3–6 for a quick dinner. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet adding a splash of water if needed. Serving idea: Add a simple side salad or garlic bread for a full comfort-meal experience.