Description

This One-Pot Chicken Parmesan Pasta is a simple, comforting dish that combines tender chicken, rich marinara sauce, and gooey mozzarella cheese—all cooked together in one pot for easy cleanup! It’s perfect for a quick family dinner and loaded with flavor.

Ingredients

Scale

2–3 boneless, skinless chicken breasts, diced into bite-sized pieces
1 tsp Italian seasoning
1/2 tsp garlic powder
1 medium yellow onion, minced
3 cloves garlic, minced
16 oz dried short-cut pasta (e.g., rigatoni, penne)
24 oz jar of marinara sauce (e.g., Newman’s Own)
Water (use the empty marinara jar to measure)
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Additional dried Italian seasoning (optional)
Fresh parsley and/or basil, minced for garnish

Instructions

1️⃣ Cook the Chicken:

Heat a large pot or skillet (like a Dutch oven) over medium-high heat and add a drizzle of olive oil. Add the diced chicken to the pot, seasoning it with salt, pepper, Italian seasoning, and garlic powder.
Cook the chicken for about 5 minutes, until it’s browned and mostly cooked through. Remove the chicken from the pot and set it aside.

2️⃣ Sauté the Onion and Garlic:

In the same pot, add the minced onion and garlic. Sauté for about 2-3 minutes until the onion becomes soft and translucent, releasing its aroma.

3️⃣ Prepare the Sauce:

Pour the marinara sauce into the pot. Fill the empty marinara jar with water and add it to the pot as well. Stir everything together and bring the mixture to a boil, then reduce to a strong simmer.

4️⃣ Cook the Pasta and Chicken:

Return the chicken to the pot, along with the dried pasta. Stir everything to combine, ensuring the pasta is submerged in the sauce.
Cover the pot and let it cook for 10-15 minutes, stirring occasionally, until the pasta is tender and cooked through.

5️⃣ Add the Cheese:

Once the pasta is done, stir in the Parmesan cheese and 1/4 cup of the shredded mozzarella. Mix well to melt the cheeses into the sauce.

6️⃣ Finish with Mozzarella:

Sprinkle the remaining 3/4 cup of mozzarella cheese on top. Cover the pot again and cook for another 2-3 minutes, until the cheese is melted and gooey.

7️⃣ Garnish and Serve:

Optionally, sprinkle some extra Italian seasoning for an extra herbaceous kick. Garnish with fresh parsley or basil for added freshness and color. Serve hot and enjoy!

Notes

Pasta Choice: Use a sturdy short-cut pasta like penne, rigatoni, or rotini. These types of pasta hold up well and grab onto the sauce, making each bite flavorful.
Chicken Tip: If you’re short on time, pre-cooked rotisserie chicken works as a substitute—just add it in step 4 with the pasta.
Creamy Variation: For a richer version, you can stir in 1/2 cup of heavy cream or ricotta when adding the cheese.
Customize Toppings: Feel free to add extras like mushrooms, spinach, or even a sprinkle of red pepper flakes if you prefer a bit of heat.
Storage: This dish keeps well in the fridge for up to 3 days. Reheat on the stovetop with a splash of water to loosen up the sauce.