One-Pot Chicken Parmesan Pasta

Introduction

When I first tried making One-Pot Chicken Parmesan Pasta, I was looking for a quick yet comforting meal that would satisfy both my family and my busy schedule. The results exceeded my expectations, and it quickly became one of our go-to weeknight dishes. The combination of tender chicken, creamy marinara sauce, melted mozzarella, and the richness of Parmesan made this dish a winner. Not only did my kids devour it, but my husband also asked if I could make it again the next week! This simple, one-pot meal saves time, reduces cleanup, and packs all the flavors we love in a classic Chicken Parmesan dish—without the hassle. If you’re looking for an easy, hearty meal that doesn’t skimp on flavor, this recipe is for you!

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 (e.g., rigatoni)
• 24 oz jar of marinara sauce (e.g., Newman’s Own)
• Water to fill the empty marinara sauce jar
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Additional dried Italian seasoning (optional)
• Fresh parsley and/or basil, minced for garnish

Instructions

1. Cook the Chicken: In a large pot or skillet (such as a Dutch oven), drizzle a bit of olive oil and heat over medium-high heat. Add the diced chicken pieces and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, or until the chicken is mostly cooked through. Remove the chicken from the pot and set aside on a plate.
2. Sauté the Onion and Garlic: In the same pot, add the minced onion and garlic. Sauté for 2-3 minutes, until the onion softens and becomes translucent.
3. Add the Sauce and Water: Pour the marinara sauce into the pot, followed by filling the empty sauce jar with water. Add the water to the pot and stir well to combine. Bring the mixture to a boil, then reduce to a strong simmer.
4. Combine the Chicken and Pasta: Return the cooked chicken to the pot, along with the dried pasta. Stir everything together to make sure the pasta is evenly distributed. Cover the pot and cook for 10-15 minutes, stirring occasionally, until the pasta is cooked to your desired tenderness.
5. Melt in the Cheese: Stir in the Parmesan cheese and 1/4 cup of the shredded mozzarella cheese. Mix until the cheese is fully melted and incorporated into the sauce.
6. Finish with More Cheese: Sprinkle the remaining 3/4 cup of mozzarella cheese over the top of the pasta. Cover the pot and cook for another 2-3 minutes, allowing the cheese to melt into a gooey, delicious layer.
7. Garnish and Serve: If desired, sprinkle additional Italian seasoning over the top for extra flavor. Garnish with fresh parsley or basil, and serve hot. Enjoy your cheesy, one-pot Chicken Parmesan pasta!

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving: 620 kcal (approximately)

Preparation Time

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

How to Serve

• Family Dinner: Serve this dish as a main course with a side of garlic bread or a fresh green salad to balance the richness of the pasta.
• Party Dish: It makes a great option for a potluck or dinner party. Everyone will love the cheesy, comforting flavors.
• Meal Prep: This one-pot meal is perfect for meal prepping. Store individual portions in airtight containers for quick, easy lunches or dinners during the week.
• With Wine: Pair with a light red wine such as Pinot Noir or Chianti to complement the marinara sauce and melted cheese.
• For Kids: If you have picky eaters, serve it with a side of fresh vegetables like carrots or cucumber for a complete meal.

Additional Tips

1. Chicken Variations: You can substitute the chicken with turkey or even ground meat if you prefer a different protein.
2. Pasta Shape: While rigatoni is a great option, any short pasta such as penne, rotini, or ziti will work well in this recipe.
3. Spicy Kick: If you like a bit of spice, add red pepper flakes to the sauce mixture for some heat.
4. Cheese Alternatives: Swap mozzarella for provolone or a blend of cheeses for a different flavor profile.
5. Vegetarian Option: For a vegetarian version, simply omit the chicken and replace it with sautéed mushrooms or other vegetables like zucchini or spinach.

Recipe Variations

• Spicy Chicken Parmesan Pasta: Add red pepper flakes to the sauce or drizzle some sriracha on top for a spicy twist.
• Chicken Alfredo Parmesan Pasta: Use Alfredo sauce in place of marinara for a creamy variation of the dish.
• Chicken Parmesan Pasta Bake: After cooking the pasta and mixing in the cheese, transfer the contents to a baking dish. Top with extra mozzarella and Parmesan, and bake in the oven at 375°F for about 10-15 minutes until golden and bubbly.
• Garlic Parmesan Chicken Pasta: For a garlicky punch, increase the amount of minced garlic and add garlic butter to the sauce.
• Vegetarian Chicken Parmesan Pasta: Substitute the chicken with plant-based chicken or a combination of vegetables like roasted bell peppers, eggplant, and mushrooms.

Serving Suggestions

• Serve this dish with a fresh Caesar salad, topped with crispy croutons and Parmesan cheese.
• Complement with some freshly baked garlic bread or crusty baguette to soak up the delicious sauce.
• Pair it with a light, refreshing vegetable side like steamed broccoli, sautéed spinach, or roasted asparagus to balance out the richness of the pasta.
• For a more indulgent dinner, serve with a side of cheesy breadsticks or mozzarella sticks.

Freezing and Storage

• Freezing: This dish freezes well for up to 2-3 months. To freeze, allow the pasta to cool completely, then store in an airtight container or freezer-safe bag. When ready to serve, reheat in the microwave or bake in the oven until heated through.
• Storage: Leftover Chicken Parmesan Pasta can be stored in the fridge for up to 3 days. Reheat it in the microwave or stovetop with a splash of water to keep the sauce moist.

FAQ Section

1. Can I use fresh chicken instead of frozen?
   Yes, fresh boneless, skinless chicken breasts are ideal for this recipe. Be sure to dice them into bite-sized pieces for even cooking.
2. Can I use a different type of pasta?
   Yes, you can substitute the rigatoni with any short pasta like penne, ziti, or fusilli.
3. Can I make this dish ahead of time?
   Yes, this dish can be prepared in advance. Simply store the uncooked ingredients in the fridge and cook it when you’re ready.
4. What if I don’t have Italian seasoning?
   You can use a combination of dried oregano, basil, and thyme in place of Italian seasoning.
5. Can I use pre-shredded cheese?
   Yes, you can use pre-shredded mozzarella and Parmesan cheese, but fresh cheese will melt better and give a creamier texture.
6. Can I make this dish gluten-free?
   Yes, you can use gluten-free pasta to make this dish gluten-free.
7. Can I add vegetables to this dish?
   Yes, feel free to add vegetables like spinach, zucchini, or bell peppers for a healthier twist.
8. Can I use store-bought marinara sauce?
   Yes, store-bought marinara sauce works perfectly fine in this recipe, but you can also make your own if you prefer.
9. How do I prevent the pasta from being too soft?
   Make sure to stir occasionally and check the pasta towards the end of the cooking time to ensure it doesn’t overcook. You can also reduce the cooking time slightly based on your preference for al dente pasta.
10. How do I make this dish creamier?
    For a creamier version, stir in some heavy cream or cream cheese before adding the pasta.

Conclusion

One-Pot Chicken Parmesan Pasta is the perfect weeknight meal that is as delicious as it is easy to make. With tender chicken, cheesy goodness, and flavorful marinara, this dish checks all the boxes for a family-friendly dinner. It’s quick to prepare, requires minimal cleanup, and is sure to be a hit with everyone at the table. Whether you’re feeding a hungry family or prepping meals for the week, this dish is both comforting and satisfying. Give it a try, and I’m sure it will become a staple in your dinner rotation!

Print