Description
Easy One Pot Chicken Parmesan Pasta featuring tender chicken, perfectly cooked penne, rich marinara sauce, and melted mozzarella all cooked together in one pot. Ready in just 30 minutes with minimal cleanup!
Ingredients
FOR THE CHICKEN:
1½ pounds boneless, skinless chicken breasts
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
FOR THE PASTA:
12 ounces penne or rigatoni pasta (uncooked)
24 ounces marinara sauce (about 3 cups)
2½ cups chicken broth (low-sodium)
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
FOR TOPPING:
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions
1. Pat chicken breasts dry with paper towels. Pound to even ½-inch thickness using meat mallet or cut into bite-sized pieces.
2. Season both sides of chicken generously with Italian seasoning, garlic powder, salt, and black pepper.
3. Heat olive oil in large, deep skillet or Dutch oven over medium-high heat.
4. Add seasoned chicken and cook for 4-5 minutes per side until golden brown (doesn’t need to be fully cooked). Remove to plate and set aside.
5. In the same pot, add minced garlic and sauté for 30 seconds until fragrant.
6. Pour in marinara sauce, chicken broth, dried basil, oregano, and red pepper flakes if using. Stir well, scraping up browned bits from bottom.
7. Bring sauce mixture to a boil over high heat.
8. Add uncooked pasta, stirring to submerge completely in liquid.
9. Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes until pasta is al dente.
10. Nestle browned chicken back into pasta during last 5 minutes of cooking. Chicken will finish cooking and absorb sauce flavors.
11. Check chicken internal temperature reaches 165°F. Taste pasta for doneness and season with salt and pepper if needed.
12. Sprinkle shredded mozzarella and grated Parmesan evenly over top.
13. Cover pot with lid and remove from heat. Let sit for 3-5 minutes until cheese melts completely.
14. Alternatively, place under broiler for 2-3 minutes for bubbly, golden cheese topping.
15. Garnish with fresh torn basil leaves and serve immediately.
Notes
Don’t overcook chicken during initial browning—it finishes cooking in the sauce.
Stir pasta occasionally to prevent sticking and ensure even cooking.
If pasta absorbs liquid too quickly, add ½ cup more broth or water.
Different pasta brands absorb liquid differently—adjust liquid as needed.
Use sturdy pasta shapes like penne or rigatoni that hold up well to stirring.
Store leftovers in airtight container for up to 4 days. Add splash of broth when reheating.
Pasta will absorb more sauce as it sits—this is normal. Add liquid when reheating.
For spicier version, increase red pepper flakes to 1 teaspoon.
Can add vegetables like spinach, bell peppers, or mushrooms during last 5 minutes.
Use instant-read thermometer to verify chicken reaches 165°F for food safety.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 8g
- Sodium: 895mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
Keywords: one pot chicken parmesan pasta, easy chicken pasta, one pot pasta, chicken parmesan recipe, weeknight dinner
