All the great chicken parmesan flavors, combined in one easy one pot pasta dish that’s ready in 30 minutes! Less dishes, but a meal with maximum flavor!
Do you love chicken parmesan, but don’t love all the dishes that come with it? Then this is the dish for you! One pot, 30 minutes! The pasta cooks in the pot with all the sauce and chicken, making it super flavorful!
I’m obsessed with one pot pasta dinners. They. Are. AMAZING!! No waiting for a big pot of water to boil, no draining, no extra pot to wash… just one pot of pure comfort food.
I also love chicken parmesan… SO much. But I definitely don’t love the tedious breading process, so many dishes to wash, and how long it can take to make it!
BUT, WHERE’S THE BREADING??
I opted to omit the breading here… to save calories, recipe steps, and to keep the ultra creamy consistency. If you really want that breading crunch, you could add some toasted Italian panko breadcrumbs to the top of the dish.
Of course, you could always bread some chicken tenders and cook them before laying them on top of the pasta, but that kinda defeats the whole “one pot” idea.
You can make this one pot chicken parmesan pasta in any large skillet or pot, but I always make it in my enameled dutch oven.
When I’m stirring the pasta as it cooks, I don’t want to be worried about the liquid slopping up and over the sides. I’m a messy cook, but no one likes to clean up burn on sauces from their stovetop!
If you don’t have a dutch oven, you can use a deep sided skillet, or a stock pot… but I highly recommend picking up a dutch oven, they have so many uses!!
To go alongside this pasta, I like to serve either my homemade cheesy garlic bread, cheesy garlic crescent rolls, or no knead artisan bread. Add a nice green salad and it makes the perfect trio!
In case your family isn’t licking the pot clean by the time dinner is over, this pasta reheats well for lunch the next day!
As the weeknights get busier and busier, do yourself a favor and whip up this 30 minute one pot chicken parmesan pasta!
Things you may need for this recipe: (these are affiliate links – see my disclosure page for more details)
- Dutch oven – I own several Le Creuset’s that I love too, but this is a much more affordable option, and it’s been a workhorse in my kitchen!
- Box grater – I like to grate my own cheeses… they get extra gooey and melty this way
- Marinara – This is the brand of marinara sauce that I like to use
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2-3 boneless skinless chicken breasts, diced into bite sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 16 oz dried short-cut pasta (I used rigatoni)
- 24 oz jar of your favorite marinara sauce (I used Newman's Own)
- water to fill empty marinara sauce jar
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- salt and pepper, to taste
- additional dried Italian seasoning, optional
- fresh parsley and/or basil, minced for garnish
Instructions
- To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
- Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
- Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
- Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
- Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
rick says
It looked great but when my friend made it I found hair everywhere
The Chunky Chef says
Hmmm, since there’s no hair listed in this recipe’s ingredients, I think that was something added by your friend…
Reem says
I have been using this recipe for 3 years now and it’s a family favorite. I wanted to drop a Thank you 🥰
Kim says
Hi Amanda,
Oh my gosh — this looks to die for! I can’t get enough of pasta dishes these days. Chicken parm is one of my favorites as well, so it’s even better to have both in one pot! Thank you so much for sharing. I cannot wait to make this!
Jadyn says
Pretty good, i added a bit more cheese and some heavy cream as well. Whole family loved it!
Ri says
Amazing!
Alyssa says
I’ve been craving chicken parm for a few weeks but wanted something easy and one-pot. This was perfect! I used refrigerated tortellini and just adjusted when I added them to reflect their cooking time. The only thing I messed up was I should’ve used my bigger Dutch oven!
Ella says
The chicken isn’t very good but the sauce and spices are great!
Karen says
Wow!!! This checks ALL the boxes! It was easy, inexpensive to make and my whole family loved it! Bonus points for only one pit to clean too!! Definitely a keeper!
John Lanham says
The only change to this I would make is to give the noodles a little boil before adding them. I know it defeats the “one pot” but the 10-15 minute for adding the chicken and pasta turned into 30-45 and the noodles still weren’t fully done. I’m not sure if I made an error but I followed the steps very closely and I don’t see anywhere I went wrong but the recipe was great other than the noodle cook time.
icarr says
Was really good and a hit with the man 👌 I actually marinated the chicken with the McCormick Tomato Garlic and Basil pack and it blended well with the Parmesan style pasta! I also cut the recipe in 1/2 since I was only feeding two people. We had enough left overs for another night of dinner, even after his second helping of dinner. I served with Texas toast and green beans.
Brittany Dixon says
Hey! What type of newman’s own pasta sauce?
The Chunky Chef says
Just the regular marinara 🙂
John Emmett says
Chunky Chef,
How do you think this would be with chicken thighs?
Can’t wait to try it!
John
The Chunky Chef says
I think it would taste delicious 🙂
Stefanie says
We absolutely loved this recipe! We added a little extra sauce and cheese and we used rigatoni noodles! Definitely will be in my rotation now!
Sheri says
Great tasting and an easy recipe 💕
KT says
I mostly halved the recipe but used a pound of chicken and kept the cheese the same. I added 4 oz of raw spinach towards the end.
Zion says
Mmmmh makes me hungry 😉
JOANN says
Added an extra jar of sauce with a half jar of water and extra spices to moisten at the end as I like my noodles well done. Next time I will add more chicken, otherwise easy and tasteful.
Ash says
Made this today and everyone loved it! Followed the recipe exactly. Sprinkled some fresh parsley on top and fresh ground black pepper… perfect!
Josie S says
I made this tonight for dinner. It was delicious. The only thing different i did was add fresh cherry tomatoes halves and fresh basil from my garden. My husband and granddaughter loved it, she said Nina this tasted just like lasagne and i love lasagne. I will definitley make this again.
Josh says
Loved the dish, only bad thing with pasta is its tasty and bad for you, so added some spinach and bell peppers to step one and it turned out great.