Chicken Parmesan Pasta Recipe

This cheesy comforting One Pot Chicken Parmesan Pasta is made with tender chicken breasts, penne, and marinara sauce and ready in 30 minutes. The melted mozzarella stretches into thick strands as it mixes into the rich tomato sauce right in the pan. I love making this on busy weeknights because the cleanup is almost nonexistent.

Why This Classic Works

I used to dread the breading, frying, and baking steps required for traditional chicken parmesan. Boiling the pasta in the sauce itself changes everything, as the starch thickens the liquid into a glossy coating.

My biggest mistake early on was not adjusting the liquid ratio properly, leaving the noodles crunchy. Once I nailed the broth-to-pasta balance, the dish cooked perfectly every single time without draining.

One Pot Chicken Parmesan Pasta Ingredients

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 3 cloves garlic (minced)
• 24 oz marinara sauce
• 2 cups chicken broth
• 8 oz penne pasta (uncooked)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

How To Make One Pot Chicken Parmesan Pasta

1. 1. Cook the chicken: Heat olive oil in a large pot over medium heat, then add diced chicken, salt, pepper, and Italian seasoning. Cook for 5-7 minutes until browned.
2. 2. Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
3. 3. Simmer the pasta: Pour in the marinara sauce, chicken broth, and uncooked penne. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until pasta is tender.
4. 4. Melt the cheese: Remove from heat, stir in half the parmesan and mozzarella, then sprinkle the rest on top. Cover for 2 minutes until fully melted.

Recipe Tips

• Stir occasionally: Prevent the pasta from sticking to the bottom of the pot by giving it a good stir every few minutes.
• Use quality marinara: Since the sauce is absorbed directly into the pasta, a flavorful base makes a massive difference.
• Measure liquid carefully: Too much broth makes it soupy, while too little leaves the pasta undercooked.

What To Serve With Chicken Parmesan Pasta

A crisp green salad dressed with a sharp vinaigrette cuts through the heavy cheese perfectly. Garlic bread or warm breadsticks are also excellent for wiping the remaining tomato sauce from your bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove, adding a splash of chicken broth to loosen the sauce. I do not recommend freezing this as the pasta becomes mushy when thawed.

FAQs

• Can I use a different type of pasta? Yes, rotini, farfalle, or ziti work well. Just ensure you adjust the simmering time according to the package directions for that shape.
• Can I use pre-cooked chicken? Absolutely. Shredded rotisserie chicken can be stirred in right before adding the cheese to heat through.
• Why did my pasta burn on the bottom? The heat was likely too high or it wasn’t stirred enough. Keep the simmer low and stir frequently.

Nutrition

• Calories: 450 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Cholesterol: 85 mg
• Sodium: 890 mg
• Total Carbohydrate: 45 g
• Protein: 32 g

Try More Recipes:

• Creamy Chicken Broccoli Pasta Recipe
• Chicken Carbonara Pasta Recipe
• Chicken Bacon Carbonara Pasta Recipe

Chicken Parmesan Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Cheesy, comforting One Pot Chicken Parmesan Pasta cooked entirely in a single pan for a fast 30-minute dinner. Loaded with tender chicken, marinara sauce, and gooey mozzarella, this easy weeknight meal delivers massive flavor with virtually no cleanup.

Ingredients

• 1 tbsp olive oil

• 1 lb boneless skinless chicken breasts (diced)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp Italian seasoning

• 3 cloves garlic (minced)

• 24 oz marinara sauce

• 2 cups chicken broth

• 8 oz penne pasta (uncooked)

• 1 cup shredded mozzarella cheese

• 1/2 cup grated parmesan cheese

Directions

• 1. Cook the chicken: Heat olive oil in a large pot over medium heat, then add diced chicken, salt, pepper, and Italian seasoning. Cook for 5-7 minutes until browned.
• 2. Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
• 3. Simmer the pasta: Pour in the marinara sauce, chicken broth, and uncooked penne. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until pasta is tender.
• 4. Melt the cheese: Remove from heat, stir in half the parmesan and mozzarella, then sprinkle the rest on top. Cover for 2 minutes until fully melted.