This post may contain affiliate links. Please read our disclosure policy.
If there’s one thing I never get tired of making on a busy weeknight, it’s a big pot of cheesy pasta that basically cooks itself. This easy Chicken Parmesan Pasta recipe takes everything you love about classic chicken parmesan, tender chicken, tangy marinara, and a blanket of melty cheese and turns it into a cozy one-pan dinner the whole family devours.
Table of Contents
Why You’ll Love My Chicken Parmesan Pasta
- Great leftovers. The pasta reheats beautifully with a splash of broth or water, so lunch the next day is already handled.
- Truly one pot. The chicken, pasta, and sauce all cook in the same pan, so cleanup is blissfully simple.
- Classic chicken parm flavor. You still get that tomato-y, cheesy, garlicky goodness, just in a creamy, saucy pasta form.
- Family-friendly and picky-eater approved. Tender bites of chicken, short pasta, and lots of cheese… it usually disappears fast.
- Weeknight quick. A bit of chopping, a quick sear on the chicken, and the rest is hands-off simmering.
I started making this on those “juggling a million things” kind of days when I wanted chicken Parmesan but absolutely did not want a breading station, a frying pan, a baking dish, and a sink full of dishes to prove it. So I turned it into a one-pot pasta instead. The chicken sears right in the pan, the pasta simmers in the sauce and chicken broth (hello, extra flavor!), and then everything gets finished with gooey mozzarella, Parmesan, and a crunchy panko topping if you’re feeling extra.
I love serving this quick and easy Chicken Parmesan Pasta with a simple house salad, Easy Homemade Garlic Bread or sautéed broccoli rabe for a speedy weeknight dinner, but it’s cozy enough for a lazy Sunday, too. And yes, it all happens in just one pan.
Use this Chicken Parmesan Pasta recipe on nights when you want comfort food, minimal effort, and even fewer dishes.
Ingredients For Chicken Parmesan Pasta
- Chicken: I use boneless, skinless chicken breasts cut into bite-size cubes so they cook quickly and stay tender. Chicken thighs work great if you like darker meat or want a little extra richness. You can even use leftover cooked rotisserie chicken, just stir it in during the last few minutes of cooking so it doesn’t dry out.
- Pasta: A sturdy short pasta like penne, rotini, or ziti works best here. The ridges and curves grab onto all that sauce and cheese. Any similar-sized short pasta will work (rigatoni, fusilli, shells). For a gluten-free version, use your favorite gluten-free short pasta and keep an eye on the cooking time, it can cook a bit faster.
- Tomato Sauce Base: I keep it easy with a good-quality jar of marinara or crushed tomatoes. This gives you built-in flavor without simmering sauce all day. Use your favorite homemade marinara, a chunky tomato basil sauce, or crushed tomatoes plus a pinch of sugar and extra Italian seasoning to balance the acidity.
- Chicken Stock: Low-sodium chicken broth or chicken stock is the secret to flavorful pasta because it absorbs all that savory goodness as it cooks. Vegetable broth or even a mix of broth and water will work in a pinch. Just be sure to season to taste at the end.
- Dairy: Grated Parmesan and shredded mozzarella are the stars here, they melt into the sauce and give you that stretchy chicken parm cheese pull. A little butter at the end adds a velvety texture and richness. Use Romano or Asiago for a sharper bite, or a low-moisture part-skim mozzarella if you prefer things a bit lighter. You can skip the butter or swap in a drizzle of olive oil if you’re trying to cut down on the dairy.
- Aromatics and Seasonings: Onion, garlic, Italian seasoning, and a pinch of red pepper flakes build that classic chicken Parmesan flavor. Garlic powder seasons the chicken itself so every bite is tasty. Use fresh basil and oregano if you have them, or your favorite Italian blend. Leave out the red pepper flakes for a kid-friendly version, or bump them up for a little heat.
- Crunchy Panko Topping (Optional but delicious): A quick toasted panko topping gives you that crunchy chicken parm texture without actually breading the chicken. Use regular breadcrumbs or Italian-style breadcrumbs, or skip the topping if you’re in a hurry or keeping things gluten-free.
- Fresh Herbs: A sprinkle of fresh basil or parsley at the end brightens everything up. Use what you have, even a sprinkle of dried parsley or basil is better than nothing if the crisper drawer is empty.
For the full ingredient list and instructions, see the recipe card below.
How to Make Chicken Parmesan Pasta
- Season the chicken. Pat the chicken dry and toss it with kosher salt, black pepper, and garlic powder so every piece is well seasoned.
- Brown the chicken. Heat olive oil in a large deep skillet or Dutch oven. Add the chicken in an even layer and cook until lightly browned on the outside. It doesn’t need to be cooked through yet, it will finish in the sauce. Transfer the chicken to a plate and set aside.
- Sauté the aromatics. In the same pot (don’t wipe out the browned bits, that’s flavor!), add the chopped onion and cook until softened. Stir in the minced garlic, Italian seasoning, and red pepper flakes and cook just until fragrant.
- Add the liquids and pasta. Pour in the marinara (or crushed tomatoes) and chicken broth. Stir to scrape up any browned bits from the bottom of the pan. Add the dry pasta and the browned chicken along with any juices from the plate. Stir well so the pasta is submerged in the liquid.
- Simmer until the pasta is al dente. Bring the mixture to a lively simmer, cover, and cook, stirring occasionally, until the pasta is al dente and the chicken is cooked through. If the pot starts to look too dry before the pasta is cooked, splash in a bit more broth or water, about ¼ cup at a time.
- Stir in the cheese. Turn off the heat. Add the butter (if using) and grated Parmesan and stir until everything is silky and melted.
- Make it melty. Sprinkle the shredded mozzarella evenly over the top.
- For a simple finish, cover the pot for a few minutes until the cheese is melted.
- For a bubbly, browned top, pop the pot under the broiler for a minute or two if your pan is oven-safe.
- Finish and serve. Top with the toasted panko crumbs (if you made them), extra Parmesan, and a sprinkle of fresh basil or parsley. Serve hot with extra cheese and garlic knots.
How to Store Leftovers
- Refrigerator: Store leftover Chicken Parmesan Pasta in an airtight container in the refrigerator for 3-4 days.
- Reheat: Reheat gently on the stovetop over low heat with a splash of chicken stock or water to loosen the sauce, or microwave in short bursts, stirring in between until heated through.
- Freeze: This pasta also freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat with a little extra chicken stock to loosen the sauce a bit and add moisture.
Kellie’s Tips for the Best Chicken Parmesan Pasta
- Finish with something fresh. A handful of fresh herbs or a squeeze of lemon over the top at the very end really brightens up all that rich, cheesy goodness.
- Don’t overcook the chicken in the first step. You just want color on the outside, it finishes cooking in the sauce so it stays juicy.
- Use a flavorful marinara. Since the sauce is the base of the whole dish, use a brand you really love (or your favorite homemade sauce).
- Watch the pasta near the end. Give it a stir once or twice as it cooks so nothing sticks to the bottom and the pasta cooks evenly.
- Adjust the liquid as needed. Different pasta shapes and brands soak up liquid differently. If things look too tight before the pasta is done, just add a little more broth or water.
- Shred your own cheese if you can. Freshly grated Parmesan and mozzarella melt smoother than pre-shredded and give you that dreamy, stretchy cheese pull.
What to Serve with Chicken Parmesan Pasta
This Chicken Parmesan Pasta recipe is a full meal on its own, but I love to round out the plate with:
- A simple wedge salad with crisp lettuce, tomatoes, cucumbers, and a zippy vinaigrette
- Sautéed Green Beans with garlic and olive oil
- Warm crusty sourdough bread for scooping up extra sauce
- Roasted vegetables like green beans, zucchini, or carrots
- A light Caprese salad if you really want to lean into the Italian-inspired flavors
More Easy Chicken Dinner Recipes
- French Onion Chicken
- Easy Smothered Chicken with Bacon
- Cheesy Chicken and Rice Casserole With Vegetables
- Skillet Lemon Chicken Pasta
- Easy Chicken Alfredo Pasta
- Easy Oven Roast Chicken
- Creamy Tuscan Chicken Pasta
For more easy dinner ideas, follow us on Facebook.
Chicken Parmesan Pasta Recipe
Easy One-Pot Chicken Parmesan Pasta has all the cheesy, saucy flavor of classic chicken parm with none of the fuss. Juicy bites of chicken, tender pasta, and a rich tomato-Parmesan sauce all cook together in one pan, then get finished with melty mozzarella and a crunchy panko topping. It’s a cozy weeknight dinner that’s ready in about 35 minutes and makes the best leftovers.
Equipment
- skillet
- measuring cup
- chef's knife
- cutting board
Ingredients
- 1 ½ pound boneless, skinless chicken breasts
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 Tablespoon olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning, or ½ tsp dried oregano + ½ tsp dried basil
- ¼ –½ tsp crushed red pepper flakes, optional
- 1 24–28 oz jar marinara or 3 cups (720 ml) crushed tomatoes
- 3 cups chicken stock
- 1 pound short pasta, penne, rotini, ziti
- ½ cup grated Parmesan, plus more for serving
- 1 ½ cups shredded mozzarella
- 2 Tablespoons butter, optional
- Fresh basil or parsley, chopped, for garnish
Instructions
- Pat the chicken dry with a paper towel and season the chicken on both sides with salt, pepper, and garlic powder.
- Heat 2 Tablespoons olive oil in the pot over medium-high. Add the chicken and cook 5-10 minutes until lightly browned. Flip the chicken and continue cooking for an additional 5-10 minutes until almost cooked through. Transfer to a plate.
- In the same pot, add the onion cooking for 2-3 minutes until translucent. Stir in garlic, Italian seasoning, and red pepper; cook 30 seconds until fragrant.
- Stir in the marinara (or crushed tomatoes) and chicken stock; bring to a boil. Add pasta and the chicken (and any juices); stir well so pasta is submerged.
- Reduce to a lively simmer, cover, and cook 10-12 minutes, stirring every few minutes, until pasta is al dente and chicken is cooked through (165°F/74°C on an instant read thermometer). If the sauce looks too thick before pasta is done, splash in more broth or water ¼ cup at a time.
- Remove from the heat, stir in the butter (if using) and Parmesan until melted. Sprinkle mozzarella over the top. Cover 2–3 minutes until mozzarella melts. Alternatively for a bubbly finish (broiler): If your pot is oven-safe, broil 1–2 minutes until browned and spotty.
- To serve, slice the chicken breast and serve with the pasta. Top with toasted panko (if using), extra Parmesan, and fresh basil.
Notes
Pasta: Use a sturdy short pasta (penne, rotini, ziti). Different brands absorb liquid differently, so add an extra splash of broth or water if the pot looks dry before the pasta is al dente.
Cheese: Freshly grated Parmesan and mozzarella melt best. Pre-shredded works in a pinch but may not be quite as smooth and stretchy.
Heat level: Adjust the crushed red pepper flakes to taste or leave them out for a kid-friendly version.
Make it gluten-free: Use gluten-free pasta and gluten-free panko/breadcrumbs. Start checking the pasta a few minutes early, as gluten-free pasta can cook faster.
Add veggies: Stir in baby spinach or roasted red peppers in the last minute or two of cooking for an easy veggie boost.
Nutrition
Calories: 613kcal, Carbohydrates: 71g, Protein: 47g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 106mg, Sodium: 1557mg, Potassium: 1136mg, Fiber: 5g, Sugar: 9g, Vitamin A: 822IU, Vitamin C: 12mg, Calcium: 271mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe?Leave a comment below!
