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.
Crystal v says
This recipe was amazing my whole family loved it.
Jenna says
I’m making this now and my kitchen smells A-mazing! Do you have a modified recipe for it to be a frozen meal? Or any suggestions on how you’d adjust so it can be frozen and baked later?
The Chunky Chef says
I don’t have any modified version of this to be a freezer meal, but I *think* it could be tweaked a bit to work. I would cook it a few minutes less than the recipe states, so the pasta won’t be done cooking yet, cool it completely, then freeze it. To thaw, place in the refrigerator overnight and either add it all to a pot to reheat on the stovetop or bake at 350 until hot and bubbly throughout. Bear in mind, none of this is tested, just throwing ideas out there 🙂
Ellen Hamilton says
It was easy and delishes and truly took 30 min and that was even having to defrost chicken
Gabriel D'Amato says
I deviated a little (cooked the chicken, garlic and onion seperately in in in cast iron until golden, then mixed into the pasta/sauce/cheese combo). I also used chicken stock instead of water, and it was VERY GOOD. I also added a shock of green onion sliced very thin on top, for color and sharpness.
Dawn says
Always gone in my house in 10 minutes, and I’m surprised every time! Wonderful recipe.
Ambrose says
Made this, not bad, but too starchy. I had to add extra water near the end of cooking to keep it from being too thick (I had boiled water on the side as the dish was cooking just in case) I know it’s a one pot, but I would suggest making it a two pot. One for the sauce, one for the noodles. Cook the noodles al-dente, and only fill the marinara jar half full (water or chicken broth) and add to the sauce. You’ll want to simmer the sauce for 30-ish minutes to concentrate the flavors. I’d also suggest just searing the chicken so you have some flavor to deglaze from the pan with white wine, and a bit of cayenne goes a long way!
ps, Before you strain you noodles, pull a cup of noodle water out, and reserve if needed. so you have something to thin the sauce with.
Maria says
So delicious !!! Amazing ❤
Lisa says
It was so easy to make. So cost effective.
Stormy says
Just have to say this recipe ROCKS!!! I have 3 teenagers and work full time so I am always struggling w/ what to make quickly for dinner after a long work day. I tried this recipe and all 3 of my kids have asked me to make it again repeatedly. Quick, easy, and delicious! It’s the little things that make a difference, so seriously Thank You!
Lucy says
I love this! I followed the recipe exactly (added mushrooms and spinach just because I love them), and it was really easy and totally yummy. Definitely a keeper.
Bell says
Can this recipe be cut in half successfully?
The Chunky Chef says
I haven’t tested it, but I’m sure it would work well 🙂
Jessica says
This was so.stinking delicious!!! I was worried that the pasta wouldn’t absorb all the water but it did! Once I added the Parm it was a creamy, and delish dish! I left out the mozzarella cheese since hub isn’t a fan but it was good w/ just the Parm! Next time I may add a dash of heavy cream! Thanks for a quick delicious one pan dish!
Jenn L says
Do you think you could use ground chicken?
The Chunky Chef says
I think that would work well 🙂
Julie Moody says
Delicious. Added mushrooms sauteed with garlic and onion. At the end threw in some baby spinach. Family loved it.
Betsy says
This recipe turned out delicious!
I want to make this for a large crowd, do you think that this can be made in advance? If I reheat this dish using sternos will it dry out the pasta?
Michelle says
This was easy and delicious! Thank you! I used my Dutch oven that I just love and any chance I get to use it! I only had spaghetti so I broke that up a bit smaller. It worked just fine. I used a little or maybe quite a bit more cheese because we love our cheese! Thanks for this easy, yummy recipe. 😊
Diana says
LOVED this recipe.. soo easy to make and my family ate it all up! Thank you for sharing !!!
Ashlee says
Boyfriend always whinges that I make too much mess when cooking. So this was ace! Easy and tasted amazing! Thanks!
Mark S says
This was so so good. Just crazy delicious. I ate the leftovers cold for 2 days. I already can’t wait to make it again. Very easy, as well. Entire family ate it, which is a big win when ages 5 and 8 are involved.
hannah says
Do you need to use a Dutch Oven?
The Chunky Chef says
No but you’ll need a deep pot.
Jeff says
I used an iron skillet and it was very tight for space. I spilled a lot here and there and the noodles didn’t cook evenly. Also, the noodles stuck to the bottom of my skillet and was very difficult to get off. I’m not knocking the recipe, because it was delicious, but now I see why the author highly recommends the Dutch oven..
Lidija Calhoun says
Omg the best pasta recipe,!!! I added garlic with the meat while cooking to get that roasted garlic taste. I used penne pasta, and mezzeta tomato sauce with garlic. Sooo good I love love love it thank you!! I also added a little sugar and Italian seasoning.