One Pot Chicken Parmesan Pasta
This One Pot Chicken Parmesan Pasta is the cozy dinner mashup you didn’t know you needed: tender chicken cubes, penne pasta, bubbling marinara, and melty cheese—all made in a single pan for a fast, satisfying meal. It’s weeknight-friendly, pantry-smart, and bold on flavor without being fussy. Read on for the ingredient list, tips for juicy chicken, and a clear, step-by-step method to get dinner on the table with minimal cleanup.
Why you’ll love this recipe
- One-pot convenience: fewer dishes, less fuss, same great flavor.
- Comforting, familiar flavors inspired by classic chicken Parmesan transformed into a saucy pasta dish.
- Balanced—protein, pasta, and cheesy goodness in every forkful.
Ingredients
Yield: about 4–6 servings
- ▢2 tablespoons olive oil
- ▢1 tablespoon minced garlic (you can also use three fresh cloves for 1 tablespoon garlic)
- ▢1 1/2 pounds chicken breast cubed into one inch pieces
- ▢½ teaspoon salt
- ▢¼ teaspoon pepper
- ▢2 teaspoons Italian seasoning divided
- ▢3 cups low sodium chicken broth (3 cups is 24 ounces)
- ▢3 cups marinara (3 cups is 24 ounces)
- ▢1 teaspoon balsamic vinegar
- ▢16 ounces penne pasta
- ▢1 cup mozzarella cheese shredded
- ▢1/4 cup parmesan cheese grated
Notes on ingredients
Use a sturdy, wide skillet or a shallow Dutch oven so the pasta has room to cook in the sauce. If your marinara is very thick, you can thin it slightly with a splash more chicken broth, but the measurements above will give you a saucy, clingy result that coats the pasta well.
Step-by-step Instructions
Follow these rewritten directions that keep the original order and ingredient amounts but present them clearly and precisely.
- Heat the pan: Warm ▢2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat until the oil shimmers.
- Sauté the garlic: Add ▢1 tablespoon minced garlic to the hot oil and cook for 20–30 seconds, stirring constantly, until fragrant but not browned.
- Brown the chicken: Add the ▢1 1/2 pounds chicken breast cubed into one inch pieces to the pan. Season with ▢½ teaspoon salt, ▢¼ teaspoon pepper, and half of the ▢2 teaspoons Italian seasoning. Cook the chicken, stirring occasionally, until the pieces are golden on the outside and mostly cooked through, about 4–6 minutes depending on size.
- Add liquids and seasoning: Pour in ▢3 cups low sodium chicken broth and ▢3 cups marinara. Stir in ▢1 teaspoon balsamic vinegar and the remaining half of the ▢2 teaspoons Italian seasoning. Bring the mixture to a gentle boil over medium-high heat.
- Cook the pasta: Add ▢16 ounces penne pasta to the bubbling sauce, stirring to ensure the pasta is submerged and not sticking together. Reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally, until the pasta is al dente and has absorbed much of the sauce, about 12–14 minutes. If the sauce thickens before the pasta is done, add a splash of broth and stir; keep the pasta moving to prevent sticking.
- Adjust seasoning and melt cheese: Once the pasta is tender and the sauce has thickened to your liking, remove the pan from the heat. Stir in ▢1 cup mozzarella cheese and ▢1/4 cup parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- Serve: Spoon the One Pot Chicken Parmesan Pasta into bowls or onto plates. Let it rest for a couple of minutes so the sauce settles, then serve hot with an extra sprinkle of parmesan if desired.
Tips and variations
- Make it herby: Add a tablespoon of fresh chopped basil or parsley at the end for brightness.
- Veggie boost: Stir in a handful of baby spinach during the last 2 minutes of pasta cooking so it wilts into the sauce without overpowering the dish.
- Cheese swap: Use a blend of mozzarella and provolone for a slightly different melted texture and flavor.
- Spice it up: Add a pinch of red pepper flakes when sautéing the garlic for a touch of heat.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.
Make-ahead and freezing
To prepare ahead, stop after cooking the pasta and cooling it, then refrigerate in an airtight container for up to 2 days. Reheat on the stovetop, stirring in a little broth to bring back sauciness. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Serving suggestions
Pair this dish with a simple green salad and a crisp vinaigrette to cut through the richness. Garlic bread or a warm baguette are perfect for sopping up the sauce. If you like a restaurant-style finish, add a drizzle of good olive oil and a few basil leaves on top right before serving.
Final thoughts
This One Pot Chicken Parmesan Pasta proves comfort food can be quick and elegant with minimal cleanup. The method keeps the chicken juicy, the pasta perfectly saucy, and the whole meal flexible to what you have on hand. Give it a try on a busy weeknight or serve it when friends drop by—you’ll love how simple and flavorful it is.
Happy cooking—and enjoy every cheesy, saucy bite.
One Pot Chicken Parmesan Pasta
Ingredients
Equipment
Method
- Trim any excess fat from the chicken breasts and cut them into 1-inch cubes on a cutting board.
- Heat 2 tablespoons olive oil in a large Dutch oven or 5–7 quart skillet over medium-high heat.
- Add 1 tablespoon minced garlic and sauté until fragrant, about 1 minute.
- Add the cubed chicken to the pan; season with 1 teaspoon of the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the chicken is no longer pink on the outside and begins to brown, about 4–5 minutes.
- Pour in the chicken broth, marinara sauce, and 1 teaspoon balsamic vinegar, then add the remaining 1 teaspoon Italian seasoning and stir gently to combine.
- Add the 16 ounces penne pasta, pressing it gently so it is submerged in the liquid.
- Bring the pot to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook, stirring every 5 minutes, until the pasta is tender, about 13–15 minutes.
- When the pasta is tender, sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Reduce heat to low, cover, and let sit 2–3 minutes to melt the cheese.
- Uncover, gently stir if desired, then serve warm.
Notes
- Optional breadcrumb topping adds a crispy texture.
- To make the topping, mix 1 cup breadcrumbs with 1/4 teaspoon garlic powder and 1 teaspoon parsley.
- In a separate bowl, melt 2 tablespoons butter and combine with the breadcrumbs.
- Sprinkle the breadcrumb mixture over the finished pasta just before serving.
