Name: One-Pot Chicken Parmesan Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2–3 boneless, skinless chicken breasts, diced into bite-sized pieces; 1 tsp Italian seasoning; 1/2 tsp garlic powder; Salt and pepper, to taste; 1 medium yellow onion, minced; 3 cloves garlic, minced; 16 oz dried short-cut pasta (e.g., rigatoni or penne); 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; Additional dried Italian seasoning; Fresh parsley and/or basil, minced

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If there’s one thing that speaks to my soul after a long day, it’s a dinner that feels comforting, indulgent, and—most importantly—requires minimal cleanup. That’s exactly why this One-Pot Chicken Parmesan Pasta is a staple in my kitchen. With tender chicken, hearty pasta, and melty cheese all combined in a rich marinara sauce, this dish is the ultimate weeknight dinner solution. And yes, it’s all made in one pot! Because who really wants to face a mountain of dishes after dinner? Not me!

This recipe combines the best of Italian-inspired flavors with the ease of a one-pot meal. You’ll get all the goodness of chicken Parmesan but without the breading or frying—just straight-up cheesy, saucy perfection.

Why This Recipe Will Be Your New Favorite

Picture this: You’re cooking dinner and realizing that you’ll only need to wash one pot at the end of it. Sound too good to be true? Trust me, this recipe delivers on its promise. Plus, with just a handful of pantry staples and a little kitchen magic, you’ll have a restaurant-worthy dish on the table in under an hour. Let’s dive into how it’s done.

Step 1: Cooking the Chicken

The first step is all about the chicken. You’ll want to dice 2–3 boneless, skinless chicken breasts into bite-sized pieces. This ensures they cook quickly and evenly.

Grab a large pot or deep skillet and heat a drizzle of olive oil over medium-high heat. Once the oil shimmers, toss in the chicken pieces. Season them generously with salt, pepper, Italian seasoning, and a pinch of garlic powder. (Pro tip: The seasoning is what gives the chicken its crave-worthy flavor, so don’t be shy!)

Let the chicken cook for about five minutes, stirring occasionally, until it’s mostly cooked through. You’re looking for a golden sear on the outside. Then, remove the chicken from the pot and set it aside. Don’t worry about it being fully cooked at this stage—it will finish cooking later.

Step 2: Sautéing the Aromatics

Now it’s time to build some serious flavor with the aromatics. Using the same pot (no need to clean it out—hooray!), add your minced yellow onion and garlic. The onion should be soft and translucent after about 2–3 minutes of sautéing. Make sure to stir frequently to avoid burning the garlic. The smell of this step alone is enough to get everyone in the house asking, “What’s for dinner?”

Step 3: Building the Sauce

Here’s where the magic happens. Pour in your favorite marinara sauce—about 24 ounces should do the trick. For me, it’s all about convenience, so I use a jarred sauce like Newman’s Own. But feel free to use homemade if you have some on hand.

Once you’ve emptied the jar, refill it with water and add it to the pot. Stir everything together until well combined, then bring the mixture to a boil before reducing to a strong simmer. This step creates the perfect base for our pasta to cook in—absorbing all those delicious flavors as it softens.

A Few Tips to Make This Dish Extra Special

Choose the Right Pasta: Stick with short-cut pasta like rigatoni or penne for this recipe. They’re the perfect shape to soak up the sauce and cheese.
Use High-Quality Marinara Sauce: Since the sauce is such a big part of the dish, a good-quality one makes all the difference. Opt for a sauce with simple, clean ingredients.
Prep Ingredients in Advance: To make the process seamless, have all your ingredients chopped, measured, and ready to go before you start cooking. Trust me, it makes everything so much smoother.

Bringing It All Together

Alright, by now your kitchen is smelling like an Italian trattoria, and you’re halfway to creating a cheesy, comforting masterpiece. Let’s keep going and turn that pot of sauce into a complete meal.

Step 4: Cooking the Pasta and Chicken

Here’s where the magic really happens—cooking the pasta and the chicken together in the same pot. Remember that flavorful marinara and water mixture simmering on the stove? Now’s the time to turn it into a one-pot wonder.

Add your partially cooked chicken back into the pot, followed by 16 ounces of dried short-cut pasta. Stir everything together to make sure the pasta is submerged in the sauce. Don’t worry if it looks a bit watery at this stage—those starchy pasta noodles will soak up the liquid as they cook.

Cover the pot with a lid and let it simmer for 10–15 minutes. Make sure to stir occasionally so the pasta doesn’t stick to the bottom of the pot. You’ll know it’s ready when the pasta is tender but still has a slight bite (al dente is what we’re going for here).

Pro Tip: If you’re using a thicker pasta like rigatoni, it may need an extra minute or two to cook. Taste test as you go to ensure it’s cooked to your preference.

Step 5: Melting the Cheese

Now comes the part everyone looks forward to—the cheese! Start by mixing in 1/2 cup of grated Parmesan cheese and 1/4 cup of shredded mozzarella. Stir until the cheese is fully melted and beautifully incorporated into the sauce. This step transforms the dish into a creamy, cheesy dream.

But we’re not stopping there. Spread the remaining 3/4 cup of shredded mozzarella evenly across the top of the pasta. Cover the pot again and let it cook for an additional 2–3 minutes. This allows the cheese to melt into a gooey, irresistible topping. The result? A golden, bubbly layer of melty mozzarella that’s so tempting, you’ll want to dive right in.

Pro Tip: If you like a crispy cheese crust, transfer the pot to the broiler for 2–3 minutes instead. Just make sure your pot is oven-safe!

Step 6: Garnishing and Serving

No dish is complete without a final touch of love. Sprinkle a little extra Italian seasoning on top to enhance those classic Italian flavors. For a pop of freshness, garnish with minced parsley or basil. Not only does this add flavor, but it also makes the dish look stunning when served.

Grab a large spoon and serve this one-pot wonder hot and fresh. Whether you’re enjoying it with family or serving it up for a casual dinner party, this dish is guaranteed to impress.

Tips for a Next-Level One-Pot Chicken Parmesan Pasta

Customize the Protein: While chicken is the star of this recipe, you could easily swap it out for turkey or Italian sausage for a twist on the classic.
Amp Up the Veggies: Want to sneak in some greens? Stir in fresh spinach or kale during the last few minutes of cooking. They’ll wilt beautifully into the dish without overwhelming the flavors.
Add a Kick: If you like a bit of spice, sprinkle in some red pepper flakes when you add the marinara sauce.
Make It Your Own: This recipe is a blank canvas for your creativity. Love olives or roasted red peppers? Toss them in. Craving extra garlic? Go for it. The possibilities are endless.

Serving Suggestions

This One-Pot Chicken Parmesan Pasta is hearty enough to stand on its own, but if you’re feeling fancy, consider pairing it with:

A simple green salad tossed in a light vinaigrette.
Garlic bread or cheesy breadsticks for scooping up every last bit of sauce.
A glass of your favorite red wine, like Chianti or Merlot, to complement the rich flavors.

FAQ and Final Thoughts

You’ve made it through the recipe, and hopefully, by now, your One-Pot Chicken Parmesan Pasta is ready to devour. Before we wrap things up, let’s answer some common questions to ensure you get the best results every time.

Frequently Asked Questions

1. Can I use a different type of pasta?
Absolutely! While short-cut pasta like rigatoni or penne works best for this recipe, you can experiment with other shapes. Just keep in mind that cooking times may vary, so taste-test as you go.

2. Can I make this recipe gluten-free?
Yes! Swap out the regular pasta for a gluten-free variety. Brands like Barilla and Jovial make great gluten-free options. Also, double-check your marinara sauce to ensure it’s gluten-free.

3. Can I make this ahead of time?
This dish is best served fresh, but you can make it ahead if needed. To reheat, add a splash of water or broth to the pot to loosen the sauce and warm it over low heat.

4. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, be sure to add a little liquid to maintain the creamy consistency.

5. Can I freeze this dish?
While freezing is possible, the texture of the pasta may change slightly upon thawing. If you decide to freeze it, store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

6. How do I prevent the pasta from sticking to the pot?
Stir the pasta occasionally while it cooks, especially during the first few minutes. This keeps it from clumping together or sticking to the bottom of the pot.

7. What sides pair well with this dish?
A fresh green salad, garlic bread, or roasted vegetables like asparagus or zucchini make excellent sides. For something lighter, try a simple cucumber and tomato salad.

Conclusion: A Recipe Worth Repeating

There’s something magical about a dish that combines comfort, flavor, and ease, and this One-Pot Chicken Parmesan Pasta checks all the boxes. From the tender chicken and al dente pasta to the rich marinara sauce and gooey cheese, it’s a dinner that feels like a warm hug on a plate. Best of all, the cleanup is a breeze, leaving you with more time to savor your meal and less time scrubbing pots and pans.

I hope this recipe becomes a go-to in your kitchen, just as it has in mine. Whether you’re cooking for a weeknight family dinner or entertaining guests, this dish never fails to impress. If you give it a try, I’d love to hear how it turned out! Did you add any fun twists or substitutions? Drop a comment below and let me know—I’m always looking for new ideas to make this recipe even better.