One Pot Chicken Parmesan Pasta combines everything you love about chicken parmesan into one easy, cheesy, and delicious meal!
You just need one pot and 30 minutes to make this recipe for parmesan chicken pasta, and it’s so tasty, everyone will ask for seconds.
Get ready for another easy one pot pasta meal!! I’ve been experimenting with this method a lot lately, and sharing only the best versions with you.
So far there is my zesty Buffalo Chicken Pasta, a Creamy Chicken Orzo recipe with lots of veggies, and a One Pot Creamy Parmesan Chicken Pasta with an Alfredo-style garlic cheese sauce.
Between this Chicken Parmesan Pasta recipe and the ones I just mentioned, you’re sure to find the perfect one-pot pasta recipe for your dinner tonight! Dinner will be delicious, it will be on the table in around 30 minutes, and you’ll barely have any dishes to clean up.
It’s a win-win-win!
One Pot Chicken Parmesan Pasta Recipe
- Familiar Flavors – All the savory cheesy goodness of chicken parm, including garlic, marinara sauce, melty mozzarella cheese, and crispy breadcrumbs are represented here. Think of this pasta dish like a deconstructed chicken parmesan!
- A True One-Pot Meal – Everything – including the chicken, pasta, and sauce – is cooked together in the same dutch oven on the stovetop. You won’t need to boil water for the pasta because it will cook in the sauce, becoming perfectly tender and soaking up all of the wonderful flavor.
- The Easiest Dinner Recipe – Need a super satisfying meal that will bring the whole family to the table, but you don’t have a lot of time to make it happen? You’ll love this easy chicken parmesan pasta recipe so much!
Looking for something a bit different? Try my Baked Ziti with Sausage.
Key Ingredients
Here’s what you need to make this easy chicken parmesan pasta:
- Chicken: This recipe will work with chicken breasts, chicken thighs, or chicken tenderloins. The chicken will cook through along with the pasta as long as the meat is cut into cubes before cooking. To make things even more simple, add shredded pre-cooked rotisserie chicken to the pasta after it’s cooked.
- Breadcrumbs: Toasted, buttered panko breadcrumbs add a very nice crunch to the dish and that crunch is definitely my favorite part! You can leave them out if desired though.
- Marinara Sauce: This recipe will work with any brand of Marinara Sauce. I personally prefer to use Rao’s or Kirkland’s organic sauce.
- Pasta: Any type of pasta can be used in this one-pot pasta recipe! I find that short pasta like ziti, rotini, or shells is the easiest, but long pasta works as well.
- Chicken Stock: Along with the marinara, this helps to create the perfect amount of liquid in the pot so that the pasta will be fully cooked and there will still be a lovely sauce left behind.
- Cheese: We can’t make chicken parmesan without cheese! Freshly shredded mozzarella and Parmesan are added to the dish at the very end of the process so that they get melty and ooey-gooey.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make One Pot Pasta with Chicken Parmesan
- Toast the Breadcrumbs: In a large dutch oven, over medium heat, melt butter and then add the breadcrumbs. Toast for 1 or 2 minutes or until they become golden. Remove the crumbs to a bowl and set aside.
- Brown the Chicken: Add oil to the same pan and increase the heat to medium-high. Add the chicken and season it with salt, pepper, and Italian seasoning. Add the onion and saute for 2 minutes until the onion softens. Lastly, add the garlic and cook for 30 seconds, or until fragrant. The chicken does not need to be fully cooked at this point! It will finish cooking with the pasta.
- Deglaze the Pot: Add a half cup of chicken stock and stir and scrape to pull up any brown bits. Then add the uncooked pasta, marinara sauce, and the rest of the chicken stock.
- Cook the Pasta: Stir well to coat the pasta in the liquid, then bring to a boil. Reduce the heat, cover, and simmer for 11-13 minutes, or until the pasta is al dente. Be sure to stir every so often so that the pasta doesn’t stick to the bottom of the pot.
- Add Cheese: Once the pasta is ready, stir in half a cup of shredded mozzarella and the parmesan cheese.
- Add Breadcrumbs and More Cheese! Sprinkle the crunchy breadcrumbs on top of the chicken parmesan pasta, then cover with the remaining mozzarella cheese. Cover with the lid and allow to sit for 5 minutes. During this time the sauce will thicken and the cheese will melt. Garnish with fresh basil if desired before serving.
Tip!
Trust the Process! I’ve tested this recipe for you multiple times to ensure that the pasta, sauce, and chicken are all ready to eat at the end. It’s like magic!
Recipe Tips
- Use a pot with a well-fitting lid. It’s important to keep the steam and heat in the pot while the pasta is simmering. You’ll need to open the lid often to stir the pasta, but be sure to put it right back on after that!
- Cooking time may vary. The exact time that it takes for the pasta to cook fully will depend on the type of pasta you choose. Most short pastas need between 11 and 13 minutes to cook. Check your pasta at the 11 minute mark, and add more time if needed.
- To use long pasta, break it in half so that it fits in the pot and can be fully submerged in the sauce.
- Try adding vegetables. Sauteed mushrooms would be delicious in this pasta dish, as would baby spinach, stirred in at the end with the cheese.
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 3 days.
What To Serve With Chicken Parmesan Pasta
Add a simple veggie side dish to make this a filling and nutritious dinner for your family! I suggest blanched broccoli or a homemade caesar salad.
Homemade Olive Garden Breadsticks would be a delicious addition as well!
Recipe FAQs
Will this work with whole wheat pasta?
I’ve only tested this recipe with traditional dried pasta, so I can’t say for sure how to make it with different types. If your pasta has similar cooking times and instructions as regular pasta, it should work just fine, but you may need to experiment with the total cooking time to make it perfect. The same advice goes for gluten-free pasta.
Can I make this with chicken thighs?
Yes! Any type of chicken without bones and skin will work in this recipe. Be sure to cut it into 1-inch pieces so that it will cook evenly and along with the chicken.
How do I thicken the sauce?
The sauce will appear thin at first but will thicken after you add the cheese and let it sit for a few minutes. Give it a little bit of time!
More Easy Pasta Recipes
All Pasta→
One pot, 30 minutes, and a healthy amount of cheese will give you this amazingly simple pasta meal that your whole family will love! Be sure to Pin this recipe to save it – they’ll want you to make it again very soon.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Parmesan Pasta
Equipment
Ingredients
- 2 tablespoons (26 g) butter
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil not extra virgin
- 1 pound (450 g) chicken breast cut into 1-inch cubes
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ large yellow onion diced
- 3 cloves garlic minced
- 5 cups (1200 ml) chicken stock
- 1 pound (450 g) pasta
- 24 ounces (710 ml) marinara
- 1 cup (112 g) shredded mozzarella cheese divided
- ½ cup (43 g) shredded Parmesan cheese
- Fresh basil for garnish
Instructions
- In a large dutch oven, over medium heat, melt butter and add your breadcrumbs. Toast until golden (1-2 minutes), then remove onto a bowl and set aside.
- Add oil to the same dutch oven over medium high heat, add the chicken and immediately season it with salt, pepper, and Italian seasoning. Add the onion, and saute for 2 minutes until the onion softens. Then add garlic, and cook for 30 seconds. The chicken won’t be fully cooked but that’s okay as it will be cooked further with the pasta.
- Deglaze the bottom of the pot with ½ cup of chicken stock, then add the pasta, marinara, and the remaining chicken stock.
- Stir well to coat the pasta in the liquid. Bring to a boil, then reduce heat, cover, and simmer for 11-13 minutes, stirring intermittently, until pasta is al dente. Remove from heat.
- Add ½ cup of shredded mozzarella, parmesan cheese, and stir to combine.
- Sprinkle the crunchy breadcrumbs on top of the pasta, and the remaining mozzarella cheese. Cover with a lid, and allow it to sit for 5 minutes. The sauce will thicken, and the cheese will melt. Garnish with fresh basil, and serve.
Notes:
- Use a pot with a well-fitting lid. It’s important to keep the steam and heat in the pot while the pasta is simmering. You’ll need to open the lid often to stir the pasta, but be sure to put it right back on after that!
- Cooking time may vary. The exact time that it takes for the pasta to cook fully will depend on the type of pasta you choose. Most short pastas need between 11 and 13 minutes to cook. Check your pasta at the 11-minute mark, and add more time if needed.
- To use long pasta, break it in half so that it fits in the pot and can be fully submerged in the sauce.
- Try adding vegetables. Sauteed mushrooms would be delicious in this pasta dish, as would baby spinach, stirred in at the end with the cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Audrey Palmer says
It is so hard to get my daughter to eat. She loved this! (We all did.) I’m making it again tonight because both she and my son asked me to.
Thank you for all your awesome recipes.
Little Sunny Kitchen says
I’m so happy that you found a recipe that everyone loved! Thank you so much for stopping back and letting me know.
Terry says
This was so delicious. Thank you for another awesome recipe.
Little Sunny Kitchen says
You’re so very welcome, Terry!