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.
Kathy says
Made this tonight for dinner. Really excellent. I ate 2 servings it was so good. Very easy to make. Thanks for the recipe. I might change the chicken to hamburger meat next time.
Tanya says
I tried this recipe and while the taste was similar to chicken parm, the spices need to be seriously ramped up. Rather than powdered garlic I used minced. I tripled the Italian seasoning. Added more pepper and a little paprika. Overall it’s not bad.
Judy says
Thank you —— I’m going to make it this week so I greatly appreciate your recommendation on the spices
Jacqui edwards says
Easy, yummy, wonderful recipe!! Thank you
Tami says
This dish is delicious!!! My daughter asked for this dinner to be in our regular rotation
Susan says
My family loves it !! My kids get excited when Im getting ready to make pasta !
Jennifer says
Super easy and fast recipe. The family loved it. The only thing I did differently was add more seasonings.
Stephen says
Too easy. This was a hit with the kids. I only used 1 breast and that was enought.
Jenn Telesky says
Absolutely delicious!! Made tonight…quick and easy, the kind of dish I can whip up instead of ordering out. Thank you!
Joanne Kippax says
Great recipe!
Lisa Schmidt says
Can you use already cooked chicken
The Chunky Chef says
I haven’t tested it, but I think that would work well 🙂
Raena Hutchison says
Yummy!!
Carly says
Easy to make and was absolutely fantastic. Do you think it would.be okay to freeze for later?
The Chunky Chef says
So glad you enjoyed it! I haven’t tested freezing this recipe, so I can’t say for certain how well that would work. If you do some experimenting, I’d love to know how it turns out!
Sarah says
So yummy and budget friendly !!!
Ryan says
Very good. Added bell peppers as every meal needs peppers.
AMR says
How it is when doubling the recipe? I’m going to try to make this for the first time ever – but for a family of 8 – that’s not mine! Should I do two separate pots, or just a stock pot and double?
The Chunky Chef says
I’ve never doubled this recipe, so I can’t say for certain which method would work best. My gut is saying 2 pots, but I’d love to know how it goes!
Antonio Greenlee says
I made this. I used chicken broth instead of water. It turned out great!!
Kelli says
Very easy to make and my family loved it!
Aurea says
Me and my friend made it this weekend and it was so good! I highly recommend
Valerie schaffer says
I make this all the time and it’s amazing!!!!
Terry says
Very tasty and quick!
Catherine Baldwin says
Can you make this in the slow cooker?
The Chunky Chef says
This recipe wasn’t developed to be cooked in a slow cooker, so that would likely require some changes to the recipe. If you do some experimenting, I’d love to know how it turns out 🙂