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
Scale
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.
