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Looking for a quick and easy dinner idea? This one-pot Chicken Parmesan Pasta recipe is simple, tasty, and minimal clean-up! Chicken parm pasta has all the flavor you love in one large pot.
Chicken Parmesan Pasta
Classic chicken parmesan is made of breaded chicken (often breasts) topped with marinara and a melty layer of mozzarella and parmesan cheese (sometimes provolone). It’s an Italian-American dish that’s been winning hearts and taste buds for decades.Â
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Ingredients:
Gather your ingredients and get ready to embark on an approachable culinary adventure that is sure to excite your taste buds. Have a look at the recipe card below for precise measurements.
- Boneless skinless chicken breasts – Breaded chicken tenders will also do the trick, just thaw them first!
- Italian seasoning
- Salt
- Pepper
- Olive oil
- Minced garlic – You can use 2 teaspoons of garlic powder instead.
- Sweet onion – A yellow or white onion will work just as well.
- Cooked rigatoni or penne pasta – Or another kind of pasta of your choosing. Short pasta shapes are best for this dish.Â
- Marinara sauce
- Shredded mozzarella
- Grated parmesan cheese – It’s best to grate your own parmesan cheese here for optimal melting but you can use store-bought shredded parmesan in a pinch.
- Fresh basil – Fresh parsley would be great as well.
Supplies:
Time for a quick kitchen inventory. Make sure you have the following supplies before you get to cooking.Â
- Measuring cups and spoons
- Large Dutch oven with a lid – Or a large heavy bottom skillet with a lid
- Large bowl (to set your chicken aside)
- Spoon for stirring
Instructions:
Season the chicken. Season the chicken with salt, pepper, and Italian seasoning.Â
Sear the chicken. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Add the chicken and sear for 2 minutes on either side. Remove the chicken from the pan and set aside.Â
Make the sauce. Add the remaining olive oil to the pan and then add the onion. Saute until translucent. Add the garlic and saute until fragrant. Stir in the marinara sauce.
Cook the chicken in the sauce. Return the chicken to the pan and spoon the sauce over it. Cover and cook on medium-low heat for 15-20 minutes.
Put it all together. Stir the pasta into the saucy chicken mixture followed by the parmesan and ¼ cup mozzarella. Cook on low, stirring occasionally, until the cheese has melted into the sauce.Â
Finish it off. Sprinkle the remaining mozzarella over the pasta, cover, and let sit for a few minutes off heat until the cheese is melted and gooey. Serve warm garnished with fresh basil and maybe even some garlic bread.
Oven Recipe
You can make this chicken parmesan pasta in the oven. Transfer the seared chicken to a baking dish. Stir in the sauce, cooked pasta, parmesan, and ¼ cup of mozzarella. Sprinkle the top with the remaining mozzarella. Bake covered for 20 minutes or until the chicken has reached an internal temperature of 165°F and then broil for a couple of minutes or until the mozzarella has gotten nice and bubbly and golden brown.
Storage
To store. Allow the pasta dish to cool completely before sealing it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.Â
To reheat. Allow the leftover chicken parmesan pasta to thaw in the fridge (if applicable) before transferring it to a saucepan. Cover and cook over medium-low heat until warm, stirring occasionally. Alternatively, microwave individual portions in 30-second intervals until heated through.Â
More Pasta Recipes
Chicken Parmesan Pasta Recipe
Chicken Parmesan Pasta
Equipment
- Measuring cups and spoons
- Large Dutch oven with a lid – Or a large heavy bottom pot with a lid
- Large Bowl (to set your chicken aside)
- Spoon for stirring
Ingredients
- 3 large boneless skinless chicken breasts, cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon Italian seasoning
- 3 tablespoons olive oil, divided
- 1 large sweet onion, minced
- 1 tablespoon minced garlic
- 24 ounce jar of marinara sauce
- 16 ounces rigatoni or penne pasta, cooked
- ½ cup grated parmesan cheese
- 1½ cups shredded mozzarella
- 3 tablespoons minced fresh basil for garnish
Instructions
- Season the chicken. Season the chicken with salt, pepper, and Italian seasoning.Â
- Sear the chicken. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Add the chicken and sear for 2 minutes on either side. Remove the chicken from the pan and set aside.Â
- Make the sauce. Add the remaining olive oil to the pan and then add the onion. Saute until translucent. Add the garlic and saute until fragrant. Stir in the marinara sauce.
- Cook the chicken in the sauce. Return the chicken to the pan and spoon the sauce over it. Cover and cook on medium-low heat for 15-20 minutes or until the chicken reaches an internal temperature of 165°F.Â
- Put it all together. Stir the pasta into the saucy chicken mixture followed by the parmesan and ¼ cup mozzarella. Cook on low, stirring occasionally, until the cheese has melted into the sauce.Â
- Finish it off. Sprinkle the remaining mozzarella over the pasta, cover, and let sit for a few minutes off heat until the cheese is melted and gooey.
- Serve. Serve warm garnished with fresh basil.Â
