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–+ servings
a large dutch oven filled with rigatoni and chicken in a tomato sauce, topped with cheese and breadcrumbs
5 from 22 votes

Chicken Parmesan Pasta

One Pot Chicken Parmesan Pasta is an easy and delicious meal with all the flavors of a classic chicken parm but with way fewer dishes!
Author Diana
Servings 8 Servings
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes

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

Calories: 479kcal | Carbohydrates: 57g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 912mg | Potassium: 798mg | Fiber: 4g | Sugar: 8g | Vitamin A: 630IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/chicken-parmesan-pasta/