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chicken parmesan pasta in a black skillet topped with fresh basil leaves
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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Italian
Servings: 6
Author: Kellie
Cost: $15

Equipment

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