If you’re looking for that perfect comforting meal that combines all your favorite Italian flavors in one simple dish, this One-Pot Chicken Parmesan Pasta Recipe is about to become your new go-to. Imagine tender chicken pieces mingling with al dente pasta, all swimming in a rich marinara sauce, then finished off with a melty blanket of mozzarella and Parmesan. It’s the ideal weeknight dinner that feels indulgent but comes together with minimal fuss—cooked all in one pot, which means less cleaning and more time to enjoy that deliciousness.
Ingredients You’ll Need
This recipe balances simplicity and flavor with ingredients that are easy to find yet essential for creating that perfect blend of taste, texture, and vibrant color. Each one plays a unique role, whether it’s the creamy cheese that melts into the sauce, the herbs that add fragrant depth, or the perfectly cooked chicken that makes this dish hearty and satisfying.
- Fresh basil leaves: adds a bright, aromatic touch to finish the dish with freshness and color.
- 1 cup shredded mozzarella cheese: provides that gooey, stretchy texture everyone loves in a classic Chicken Parmesan.
- 1 cup grated Parmesan: brings a sharp, nutty flavor that enhances every bite.
- 1 cup marinara sauce: your favorite store-bought or homemade variety, gives the dish its tangy tomato base.
- 12 oz penne or rotini noodles: great for holding onto sauce, ensuring every forkful is flavorful.
- 4 cups chicken stock: infuses the pasta with extra savory goodness as it cooks.
- Salt and pepper: seasoned to taste to balance and uplift all the other flavors.
- 1 teaspoon dried Italian herbs: a blend of oregano, basil, and thyme for authentic Italian flair.
- 3 garlic cloves, finely chopped: adds a warm, pungent kick that elevates the sauce and chicken.
- 2 tablespoons olive oil: used for sautéing the chicken and garlic to a golden perfection.
- 1 pound chicken breasts, diced: lean and tender, it’s the hearty protein star of this recipe.
How to Make One-Pot Chicken Parmesan Pasta Recipe
Step 1: Start the Chicken
Warm up your olive oil in a large pot over medium heat, then add the diced chicken along with your Italian herbs, chopped garlic, and a pinch of salt and pepper. Stirring occasionally, cook the chicken until it’s no longer pink inside, about 5 to 7 minutes. This step builds a flavorful foundation for the entire dish.
Step 2: Broth and Pasta
Once your chicken is cooked through, add the marinara sauce and your choice of penne or rotini noodles to the pot. Pour in the chicken stock next, and bring everything to a gentle bubble. Lower the heat to a simmer and keep that pot covered, letting the pasta soak up all the savory goodness and cook until just tender, around 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Step 3: Cook the Pasta
As the pasta cooks in the rich tomato and stock mixture, it absorbs both flavors and moisture. You want the noodles cooked perfectly al dente with a little bit of sauce left clinging to them—this is what makes this recipe shine. Keep the lid on but remember to stir now and then to avoid any clumps or burning on the bottom.
Step 4: Add the Cheese
Turn off the heat, then add in the shredded mozzarella and grated Parmesan cheeses. Stir everything together right in the pot while it’s still hot so the cheese melts into a luscious, creamy sauce that coats every noodle and chicken chunk.
Step 5: Garnish and Serve
Before serving, sprinkle chopped fresh basil on top for that final fresh burst of flavor and a pop of green that makes the dish look as good as it tastes. Serve immediately while that gooey cheesy goodness is at its best.
How to Serve One-Pot Chicken Parmesan Pasta Recipe
Garnishes
Fresh basil leaves are the classic choice—they add color, freshness, and an herbaceous aroma that balances the richness of the cheese. A sprinkle of extra Parmesan or red pepper flakes can also be delightful options for customizing each plate.
Side Dishes
This meal is rich and satisfying on its own, but it pairs wonderfully with a crisp green salad tossed in a light vinaigrette for contrast. Garlic bread or a warm baguette also make perfect companions to sop up any leftover sauce on your plate.
Creative Ways to Present
Want to impress guests or make dinner feel extra special? Serve this pasta in individual oven-safe bowls and broil them briefly with a little extra mozzarella on top to create a golden, bubbly crust. It’s an easy way to elevate the presentation and texture in one quick step.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making the dish even tastier the next day.
Freezing
This One-Pot Chicken Parmesan Pasta Recipe freezes well, too. Portion it out into freezer-safe containers and keep it frozen for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to restore the creamy sauce. You can also microwave it in short bursts, stirring in between to ensure even heating and to avoid drying out the pasta.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne or rotini work great because they hold sauce well, feel free to use any pasta shape you like, such as fusilli, rigatoni, or even shells.
Is it possible to make this recipe vegetarian?
Yes! Simply skip the chicken and add extra vegetables like mushrooms, zucchini, or spinach. You might want to use vegetable stock instead of chicken stock to keep it vegetarian-friendly.
Can I use pre-cooked chicken in this One-Pot Chicken Parmesan Pasta Recipe?
Yes, pre-cooked chicken can save time. Just add it in during the last few minutes of simmering to warm through without overcooking.
How spicy is this dish? Can I make it more spicy?
The basic recipe is mild, but you can add red pepper flakes or a bit of hot sauce to the marinara to give it a spicy kick that suits your taste preferences.
What can I substitute for chicken stock?
If you don’t have chicken stock on hand, vegetable stock or even water with a bit of bouillon will work. Just keep in mind that stock adds extra flavor depth, so adjust seasoning if you use water.
Final Thoughts
This One-Pot Chicken Parmesan Pasta Recipe is a total winner for busy nights when you want something hearty, cheesy, and utterly delicious with as little cleanup as possible. It’s warm comfort food that feels like a special treat but comes together with simple ingredients and straightforward steps. I can’t wait for you to try it and make it a staple in your dinner rotation!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
One-Pot Chicken Parmesan Pasta is a comforting and easy-to-make Italian-inspired dish featuring tender diced chicken breasts, penne pasta, marinara sauce, and melted mozzarella and Parmesan cheeses all cooked together in one pot for a deliciously cheesy, flavorful meal ready in just 35 minutes.
Ingredients
Proteins & Dairy
- 1 pound chicken breasts, diced
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Pantry Items
- 12 oz penne or rotini noodles
- 1 cup marinara sauce
- 4 cups chicken stock
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 3 garlic cloves, finely chopped
- Salt and pepper, to taste
Garnish
- Fresh basil leaves, chopped (optional)
Instructions
- Start the Chicken: Heat the olive oil in a large pot over medium heat. Add the diced chicken, dried Italian herbs, finely chopped garlic, and season with salt and pepper. Cook the chicken, stirring occasionally, until fully cooked through and no pink remains, about 5 to 7 minutes.
- Broth and Pasta: To the pot with the cooked chicken, add the marinara sauce and penne pasta. Pour in the chicken stock. Increase heat and bring mixture to a simmer, then reduce heat to low once it starts bubbling.
- Cook the Pasta: Cover the pot with a lid and let the pasta and sauce bubble gently. Stir occasionally to prevent sticking. Cook for 12 to 15 minutes until the pasta is tender and most of the liquid is absorbed.
- Add the Cheese: Turn off the stove. Add the shredded mozzarella and grated Parmesan cheese to the pot. Stir gently until the cheeses melt completely into a gooey, blended sauce.
- Garnish and Serve: Just before serving, sprinkle chopped fresh basil leaves on top if desired. Serve the chicken Parmesan pasta hot and enjoy the rich, melty cheese flavor.
Notes
- Use penne or rotini pasta for best texture and sauce absorption.
- Fresh basil adds a fresh aroma and flavor but can be omitted.
- Stir occasionally during cooking to prevent noodles from sticking to the bottom of the pot.
- Adjust salt and pepper to taste depending on the saltiness of the chicken stock.
- For a vegetarian version, omit chicken and use vegetable broth instead.
