Craving classic Chicken Parmesan and pasta but short on time? This One-Pot Chicken Parmesan Pasta recipe is your ultimate answer for a delicious, easy weeknight dinner. Forget the endless dishes and complex steps - enjoy tender chicken, perfectly cooked pasta, and a rich, cheesy tomato sauce, all made effortlessly in just one pot. Get ready to simplify your cooking without sacrificing flavor with this quick and easy chicken pasta recipe!
Jump to:
Why You'll Want to Make One-Pot Chicken Parmesan Pasta
- Effortless Cleanup: The beauty of a true one-pot meal means minimal washing up!
- Time-Saving: Go from prep to plate in under 30 minutes, perfect for busy weeknights.
- Flavor-Packed: All the beloved tastes of classic Chicken Parmesan infused into a comforting pasta dish.
- Family-Friendly: A crowd-pleasing recipe that even picky eaters will love.
Ingredients - Here's What You'll Need
Steps to Make One-Pot Chicken Parmesan Pasta
- In a large pot or skillet (I like to use my large Le Creuset Braiser), add three tablespoons of unsalted butter and heat over medium-high heat. Add cubed chicken breasts, one teaspoon of Italian seasoning, garlic powder, Kosher salt, and freshly ground black pepper. Stir to combine everything and cook for about 7-10 minutes, stirring occasionally, or until chicken is cooked through.
- Add the freshly minced garlic and stir into the cooked chicken. Cook for about a minute, stirring constantly, until the garlic becomes fragrant. Then, add the tomato sauce and remaining Italian seasoning and stir to combine everything.
- Add the water, stir to combine, increase the temperature to high, and bring to a simmer.
- Add the pasta and bring back to a simmer. Place the lid on the pot, reduce the temperature to medium-low, and cook for 10 minutes, stirring occasionally.
- Add two ounces of freshly grated mozzarella cheese and four ounces of freshly grated Parmesan cheese.
- Stir the cheeses into the pasta until it melts and is fully incorporated into the sauce. Then, replace the lid on the pot and cook for 5 minutes.
- Sprinkle the remaining six ounces of mozzarella cheese on top. Then replace the lid and heat for 2-3 minutes, until the cheese is warm and gooey.
- Top with a few leaves of fresh basil and serve immediately.
This One-Pot Chicken Parmesan Pasta recipe proves that incredible flavor and ultimate convenience can go hand-in-hand. By bringing together savory chicken, perfectly cooked pasta, and a rich, cheesy sauce in a single pot, you've mastered a quick and easy weeknight meal that's sure to impress. Embrace the simplicity and deliciousness of this single-pot chicken dish - it's time to make stress-free, flavorful dinners a regular part of your life!
Frequently Asked Questions
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce. Freezing isn't recommended, as the pasta texture might change.
Stir the pasta frequently to prevent sticking.
Yes, boneless, skinless chicken thighs can be used. They might require a slightly longer cooking time but will add more richness to the dish.
If too thick, stir in a little more chicken broth until desired consistency is reached. If too thin, let it simmer uncovered for a few extra minutes to reduce.
Recipe Tips and Tricks
- Pasta Type: While most short pastas work well, opt for penne, ziti, or rigatoni for optimal sauce clinging. Avoid very thin pastas that might overcook easily.
- Pasta Type: While most short pastas work well, opt for penne, ziti, or rigatoni for optimal sauce clinging. Avoid very thin pastas that might overcook easily.
- Cheese Integration: Add the mozzarella and Parmesan in layers at the end for the best melt and coverage. Cover for a few minutes to allow the cheese to get perfectly gooey.
- Fresh Herbs: A sprinkle of fresh basil or parsley at the end adds brightness and a pop of color.
Other Great One-Pot Meals
- One-Pot Chicken Pot Pie Pasta
- One-Pot Chicken Fajita Pasta - Where Tex-Mex Meets Italian
- One-Pot Chicken Broccoli Alfredo Pasta
- Braised Chicken Thighs with Vegetables - A One-Pot Wonder
- One-Pot Layered Ratatouille
- One-Pot Chicken Tot Pie
- Creamy One-Pot Tuscan Italian Sausage Pasta
- Cajun Chicken Cassoulet - A One Pot Wonder
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
One-Pot Chicken Parmesan Pasta
Ingredients
- 3 tbs Unsalted Butter
- 1 lb Boneless Skinless Chicken Breasts cubed
- 1 tbs Italian Seasoning divided
- 1 teaspoon Galic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 3 cloves Garlic freshly minced
- 24 oz Tomato Sauce
- 24 oz Water
- 1 lb Dry Pasta such as ziti, rotini, farfalle, or penne
- 8 oz Mozzarella Cheese freshly shredded, divided
- 4 oz Parmesan Cheese freshly shredded
- Basil Leaves optional for garnish
Instructions
- Add three tablespoons of unsalted butter in a large pot or skillet and heat over medium-high heat. Add cubed chicken breasts, one teaspoon of Italian seasoning, garlic powder, Kosher salt, and freshly ground black pepper. Stir to combine everything and cook for about 7-10 minutes, stirring occasionally, or until chicken is cooked through.
- Add the freshly minced garlic and stir into the cooked chicken. Cook for about a minute, stirring constantly, until the garlic becomes fragrant. Then, add the tomato sauce and remaining Italian seasoning, stirring to combine everything. Add the water, stirring to combine, and increase the temperature to high and bring to a simmer.
- Add the pasta and bring back to a simmer. Place the lid on the pot and reduce the temperature to medium-low, and cook for 10 minutes, stirring occasionally. Add two ounces of freshly grated mozzarella cheese and four ounces of freshly grated Parmesan cheese. Stir the cheeses into the pasta until melted and incorporated into the sauce. Then, replace the lid on the pot and cook for 5 minutes.
- Sprinkle the remaining six ounces of mozzarella cheese on top. Then replace the lid and heat for 2-3 minutes, until the cheese is warm and gooey. Top with a few leaves of freshly basil and serve immediately.
- Yield 6 servings.
Kate says
How much pasta do you use! Thanks!
Susan Ensley says
Use one pound of a short dry pasta such as ziti, rotini, farfalle, or penne.
Thanks, Susan