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.
Tracey McAdam says
I made this for dinner tonight, 1st time trying the recipe…my son and I really liked it and will definitely make it again!! Hearty filling meal…thank you!!
Karen says
This recipe is a favorite for everyone.. No changes necessary. Love that it is all in one pot. Great taste and less mess.
the wanderer says
what the hell is 16 oz dried pasta?
Can you please tell me in world measure?
The Chunky Chef says
The profanity isn’t necessary… and I’m not sure what “world measure” is. I’m assuming you mean the standard units of measurement you use where you’re from? Here in the US boxes or bags of dried pasta is sold in 16oz packages, like this https://www.target.com/p/barilla-rigatoni-pasta-16oz/-/A-13156112#lnk=sametab
Emm says
Regarding the person talking about “world measure”, I agree that profanity is not acceptable but I imagine its because the whole world is metric-based except the USA. I am in Canada and am used to most recipes on the internet being in the old imperial measurement system so I just look up the conversion to metric. No big deal to me but it sounds like others may not see it that way. Hahaha. Great recipe by the way. Am using it again tonight.
Shantrell says
Question: you don’t cook the pasta before hand? You let it cook in the Dutch oven with the chicken?
The Chunky Chef says
Nope, it cooks right in the pot 🙂
Akua says
Oh my days!!! So glad I’ve found this. My very picky eaters loved it. So simple!! I used chicken thighs as I prefer them to breast but otherwise no substitutions needed. And the water was fine. The sauce came out thick and lush. Thanks for this recipe!
Yovany C. says
Made this last night and the husband and I LOVED it! I used dairy-free cheese because he’s lactose intolerant, but it was amazing anyway. Already bookmarked this recipe!
Abbey Korzonowski says
Just made this for me and my roommate and it was fantastic!
Denise Santiago Velez says
Made it twice already. Easy and very tasty recipe. Thank you for posing it. It’s awesome for when I want something quick to do.
Clara says
I am making this for the second time, and thought i would leave a review. This recipe is amazing! Everyone loves it. We will definitely be making this many more times in the future:)
Dawna says
Can i use kraft parmesan cheese like what you would put on top of spaghetti i really want to make the dish but wont have time to run to the store?
The Chunky Chef says
I’ve not tested using that kind of cheese, but I’m sure it would work just fine 🙂
Thomas Nicolai says
Can you start adding nutrition info to your recipes? We need to figure carbs for my diabetic son.
The Chunky Chef says
As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (I wouldn’t want to potentially, and unknowingly, pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.
Danielle Goldberg says
Good Afternoon,
I’m planing on making this recipe for dinner tonight. Quick question, I’m using whole wheat pasta, are there any modification you would recommend for whole wheat rather than white pasta? I think this recipe will work well for me with a few modifications.
Thanks,
Danielle
The Chunky Chef says
I’ve never made it with whole wheat pasta, so I can’t say for certain, as I don’t know how the cooking times would differ. My guess would be that it would be close enough that the recipe shouldn’t need altered, but again, that’s just a guess.
DeAnna l Huizinga says
I was looking for a easy meal to cook for my teenage boys and their friends. This was so easy and quick. Very little mess and virtually no cleanup. Everyone loved this dish!! I did follow some of the suggestions and boiled my pasta separately and found that the sauce was just right. Not soupy.
The flavors in this are nice. I added more minced garlic, italian seasonings and some crushed red pepper for a little bite. I also used rigatoni pasta but I’m sure you could use ziti or shells too.
I will definitely make this again and take it on our camping trips. I bet it heats up well. There was none left so I will have to wait and see. Thanks so much for posting a lovely recipe.
Kimberly Theisen says
I just made this recipe for dinner and it was a winner with my children ages 1-4! It was quick, easy, and only needed one pot. I googled chicken and noodles and your recipe popped up and met all my criteria lol. Quick, easy, a lot of good reviews. I also used rotisserie chicken, I was nervous but I saw others did so I figured it would be ok. Thanks for sharing!!!
Qoral says
Hello! Can this be made with penne pasta?
The Chunky Chef says
Sure can 🙂
Paula Landry says
This was a hit with the family!!! So easy to prepare and loved the clean up afterwards!! Only one pot needed and it was terrific! Will be making this again and again!
Chrissy says
This afternoon I was trying to decide what to make for dinner. I knew it would be chicken and pasta, but I was tired of all of my usual recipes. So I googled “chicken and pasta recpies” and this was the first one to come up. I’ve never cooked pasta this way before – where you don’t have to drain it. I followed the recipe EXACTLY (just a different kind of marinara sauce because of my daughter’s allergies) and it was AMAZING. My husband came home from work and immediately said the house smelled great. My kids – who like nothing with sauce and only want things as plain as can be – gobbled it up, and both have already announced that I can make this again. I’m about to start looking at all of your “One Pot” recipes because it will definitely be my new go-to!
Dee Lehr says
Excellent recipe. Added cut up peppers and mushrooms. Might have added a little too much cheese so added a can of diced tomatoes and used leftover rotisserie chicken. Thanks for the great idea!
Celeste Johnston says
Simple to make . Quick to make! Very tasty. will be going back again to make this!!
Scott says
Tried it with water. Honestly too watery for me. So made it a second time with pasta cooked on the side and added. Much much better in my humble opinion. 👍