Go Back
–+ servings

One Pot Chicken Parmesan Pasta

No ratings yet
All the flavors of chicken parmesan in an easy one-pot pasta dinner - tender chicken, marinara sauce, and melty cheese with pasta that cooks right in the sauce. Ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 boneless skinless chicken breasts diced into bite-sized pieces
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • Olive oil for cooking
  • 1 medium yellow onion minced
  • 3 cloves garlic minced
  • 24 oz jar marinara sauce
  • 1 jar water use empty marinara jar to measure
  • 16 oz dried short-cut pasta rigatoni or penne
  • ½ cup parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • Fresh parsley or basil for garnish optional

Method
 

  1. Heat a drizzle of olive oil in a large Dutch oven or deep skillet over medium-high heat.
  2. Season chicken pieces with salt, pepper, Italian seasoning, and garlic powder. Add to hot pan and cook about 5 minutes, stirring occasionally, until mostly cooked through. Remove to a plate.
  3. In the same pot, add minced onion. Cook 2-3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  4. Pour in marinara sauce. Fill empty sauce jar with water and add to pot. Stir and bring to a boil, then reduce to a strong simmer.
  5. Add cooked chicken and dried pasta to the pot. Stir to combine. Cover with lid.
  6. Cook 10-15 minutes, stirring every few minutes, until pasta is cooked to desired tenderness. If mixture looks dry before pasta is done, add a splash more water.
  7. When pasta is tender, stir in parmesan cheese and ¼ cup of the mozzarella cheese.
  8. Sprinkle remaining ¾ cup mozzarella evenly over top. Cover and cook 2-3 minutes until cheese is melted and gooey.
  9. Remove from heat. Garnish with fresh herbs if desired and serve immediately.

Notes

  • Use short pasta shapes only - penne, rigatoni, shells, rotini. Long pasta doesn't work well
  • Stir pasta regularly during cooking to prevent sticking
  • Water is essential - don't skip it or pasta won't cook properly
  • Use block mozzarella shredded yourself for best melting; avoid fresh mozzarella
  • Can add vegetables like spinach, bell peppers, or mushrooms
  • Leftovers keep 3-4 days refrigerated; add splash of water when reheating
  • Can substitute Italian sausage for chicken

Tried this recipe?

Let us know how it was!