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One Pot Chicken Parmesan Pasta

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.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

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

Instructions

  • Heat a drizzle of olive oil in a large Dutch oven or deep skillet over medium-high heat.
  • 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.
  • In the same pot, add minced onion. Cook 2-3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  • 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.
  • Add cooked chicken and dried pasta to the pot. Stir to combine. Cover with lid.
  • 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.
  • When pasta is tender, stir in parmesan cheese and ¼ cup of the mozzarella cheese.
  • Sprinkle remaining ¾ cup mozzarella evenly over top. Cover and cook 2-3 minutes until cheese is melted and gooey.
  • 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