One-Pot Chicken Parmesan Pasta
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A great thing about this recipe is that you really only use one pot.
There is no need to cook the pasta in a different one. It cooks directly in the sauce.
This Chicken Parmesan Pasta is saucy, cheesy, and quick to make.
My kids love it as much as my husband. It’s a good day when you can please the little ones as well as the adults!
Ingredients for One-Pot Chicken Parmesan Pasta
- Light olive oil which is best for sauteing and cooking at a high temperature.
- Boneless, skinless chicken breasts. In my family, we love white meat, but if you like dark meat better, use chicken thighs.
- Dried basil and oregano for an authentic Italian touch. You can also use Italian seasoning.
- Onion and garlic to flavor the chicken and the sauce. Chop and mince them finely.
- Rigatoni pasta or any short pasta you have on hand.
- Marinara sauce. Your favorite store-bought marinara sauce. Good quality sauce makes a good pasta dish.
- Mozzarella cheese. You can use pre-shredded mozzarella cheese, but I highly recommend shredding your own cheese.
- Parmesan cheese. Again, it’s best to grate your own cheese, but store-bought is ok too.
- Salt and pepper added at the end to season the sauce.
- Fresh parsley for serving. Chop it finely if you can, and add it on top for garnish as well as flavor.
How to Make One-Pot Chicken Parmesan Pasta
1. Heat a large Dutch oven over medium-high heat and add the olive oil. Brown the chicken pieces for about 2-3 minutes. You don’t need to cook them all the way through. Season with salt, pepper, oregano, and basil.
2. Add the chopped onion and minced garlic. Cook for 3 minutes or until the onion is translucent.
3. Pour in the marinara sauce, 24 oz water (use the same marinara sauce jar). Bring to a boil, reduce heat and simmer.
4. Stir in the pasta, cover, and cook for 10-15 minutes until the pasta is cooked al dente.
5. Mix in the parmesan cheese and ¼ cup of shredded mozzarella until melted. Sprinkle the remaining ¾ cup of shredded mozzarella on top, remove from heat, and place the lid on until the cheese has melted. Serve with freshly chopped parsley on top.
Can I Freeze Chicken Parmesan Pasta?
Yes, you can freeze Chicken Parmesan Pasta. What I like to do is freeze individual portions so I can reheat them as needed. Let the dish come to room temperature, place it in an airtight container and keep it in the freezer for up to 3 months.
To store leftovers, place them in an airtight container for up to 3 days in the refrigerator.
What to Serve with Chicken Parmesan Pasta
Most Italian pasta dishes are meant to be served with a side salad at the most, and a slice of good bread. This dish has protein in it, so all it needs is a veggie side dish like a salad with lettuce, tomatoes, and grated carrots, for example.
This dish is perfect for the whole family because kids love it as much as adults!
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One-Pot Chicken Parmesan Pasta
A great thing about this recipe is that you really only use one pot.
There is no need to cook the pasta in a different one. It cooks directly in the sauce.
Ingredients
- 1 tbsp light olive oil
- 3 boneless, skinless chicken breasts cut into ½-inch cubes
- ½ tsp dry oregano
- ½ tsp dry basil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup onion, finely chopped
- 2 garlic cloves, minced
- 24 oz jar marinara sauce
- 24 oz water
- 16 oz rigatoni or any short pasta
- ½ cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- Freshly chopped parsley for garnish
Instructions
- Heat a large Dutch oven over medium-high heat and add the olive oil. Brown the chicken pieces for about 2-3 minutes. You don’t need to cook them all the way through. Season with salt, pepper, oregano, and basil.
- Add the chopped onion and minced garlic. Cook for 3 minutes or until the onion is translucent.
- Pour in the marinara sauce, 24 oz water (use the same marinara sauce jar). Bring to a boil, reduce heat and simmer.
- Stir in the pasta, cover, and cook for 10-15 minutes until the pasta is cooked al dente.
- Mix in the parmesan cheese and ¼ cup of shredded mozzarella until melted. Sprinkle the remaining ¾ cup of shredded mozzarella on top, remove from heat, and place the lid on until the cheese has melted. Serve with freshly chopped parsley on top.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgCarbohydrates: 43gFiber: 4gSugar: 8gProtein: 33g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.