Some nights, after a long day running after my kids and juggling work, the last thing I want is a complicated dinner. That’s when this one pot chicken Parmesan pasta swoops in like a dinner superhero.
It’s a recipe I stumbled upon one busy evening when I was desperate for comfort food but didn’t want to spend forever in the kitchen or drown in a sink full of dishes. The beauty of this dish is how everything cooks in one pot, making cleanup a breeze—a major win for any busy parent.
What really got me hooked was how the pasta soaks up the marinara sauce, creating a rich, cozy texture, while the chicken stays tender and juicy. The melted mozzarella and Parmesan on top bring that classic cheesy goodness, but with so much less fuss than the traditional chicken Parmesan I grew up loving. Over time, I’ve played with the seasoning and adjusted the cooking times until it felt just right for my family—something everyone can enjoy without any leftovers going to waste.
The garlic and onion soften into the sauce, and the sprinkle of fresh parsley at the end adds just enough brightness to cut through the richness. It’s one of those recipes I’m always excited to make again, especially when I want something that feels homemade but doesn’t take hours or a dozen pans.
Short Description
One pot chicken Parmesan pasta combines tender chicken, pasta, and rich marinara sauce, all cooked together for an easy, comforting dinner. Topped with melted mozzarella and Parmesan, this no-fuss recipe is ready in about 30 minutes and perfect for busy weeknights.
Key Ingredients
- 2-3 boneless skinless chicken breasts, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 16 ounces dried short-cut pasta (rigatoni, penne, or ziti)
- 24-ounce jar marinara sauce
- 1 jar of water (use empty marinara jar)
- Salt and pepper, to taste
- Olive oil, for cooking
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Additional dried Italian seasoning (optional)
- Fresh parsley and/or basil, minced, for garnish
Tools Needed
- Large pot, Dutch oven, or deep skillet with lid
- Wooden spoon or spatula
- Measuring spoons
- Cheese grater (if not using pre-grated cheese)
Cooking Instructions
Step 1: Cook the Chicken
Heat a drizzle of olive oil in your pot over medium-high heat. Add the diced chicken and season with salt, pepper, Italian seasoning, and garlic powder.
Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked but still slightly pink inside. Remove chicken and set aside.
Step 2: Sauté Aromatics
In the same pot, add the minced onion and garlic. Cook for 2-3 minutes, stirring frequently, until the onions become soft and translucent and the garlic releases its aroma. Add a splash more olive oil if the pot seems dry.
Step 3: Add Sauce and Water
Pour the marinara sauce into the pot. Fill the empty marinara jar with water, swirl to collect any leftover sauce, and add the water to the pot. Stir to combine and bring to a boil. Lower heat to a strong simmer.
Step 4: Cook Pasta and Chicken Together
Return the chicken to the pot along with the dried pasta. Stir to ensure the pasta is submerged in sauce. Cover and simmer for 10-15 minutes, stirring occasionally to prevent sticking, until pasta is tender and cooked through.
Step 5: Melt Cheese into the Pasta
Stir in the Parmesan cheese and ¼ cup mozzarella until melted and creamy. Then sprinkle the remaining mozzarella on top.
Cover and cook 2-3 minutes more until cheese is fully melted and gooey. If your pot is oven-safe, broil for 1-2 minutes for a golden cheese crust.
Step 6: Garnish and Serve
Sprinkle extra Italian seasoning if desired, and garnish with fresh parsley or basil. Serve hot straight from the pot.
Troubleshooting tip: If the pasta isn’t tender after 15 minutes, add a splash of water, cover again, and cook a few more minutes. Avoid overcooking to keep pasta firm.
Why You’ll Love This Recipe
One-pot convenience – Fewer dishes to wash makes cleanup a breeze.
Quick and easy – Ready in about 30 minutes, perfect for busy weeknights.
Family-friendly – A guaranteed hit with kids and adults alike.
Budget-conscious – Uses simple, pantry staples you probably already have.
Comforting and hearty – Warm, cheesy, and full of flavor in every bite.
Customizable – Easily tweak the ingredients to fit dietary needs or preferences.
Great for leftovers – Tastes just as good the next day, making it a meal prep win.
Mistakes to Avoid & Solutions
Overcooking the chicken: Cook chicken until mostly done before removing; it will finish cooking with the pasta. Overcooked chicken gets tough and dry.
Dry pot during sauté: If onions or garlic start to stick or burn, add a little olive oil or a splash of water to prevent bitterness.
Pasta sticking or undercooked: Make sure pasta is fully submerged in sauce and stir occasionally. If pasta is still firm after cooking time, add water in small amounts and cook a few more minutes.
Cheese not melting well: Stir cheese in gradually over low heat to prevent clumping. Covering the pot helps melt cheese evenly and keeps it gooey.
Not using fresh herbs: Fresh parsley or basil at the end makes a big difference in flavor and color; don’t skip this step.
Serving and Pairing Suggestions
Serve this pasta hot from the pot with a crisp green salad or steamed vegetables to balance the richness.
Garlic bread or crusty Italian bread makes an excellent side, perfect for sopping up extra sauce.
For drinks, a light red wine or sparkling water with lemon pairs nicely. This dish works well for family dinners, casual potlucks, or even a cozy date night at home.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of water or broth to the pasta, cover, and warm gently on the stove over low heat, stirring occasionally to keep it creamy.
Avoid microwaving uncovered to prevent drying out.
You can also freeze leftovers for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but thaw completely before cooking for even cooking and texture.
2. What’s the best pasta shape for this dish?
Short-cut pasta like rigatoni, penne, or ziti works best to hold the sauce and cook evenly.
3. Can I make this recipe vegetarian?
Replace chicken with sautéed mushrooms or eggplant, and add extra seasoning for flavor.
4. How can I make it spicier?
Add red pepper flakes with the Italian seasoning or stir in some hot sauce to the marinara.
5. Can I use fresh garlic instead of powder?
Absolutely! Use 1-2 extra cloves minced when seasoning the chicken.
Tips & Tricks
Dice chicken into uniform pieces to ensure even cooking.
Stir pasta gently and regularly during cooking to prevent sticking.
Use good quality marinara sauce for richer flavor.
Let the dish rest for a few minutes before serving to thicken the sauce.
For extra creaminess, stir in a splash of cream or milk before adding cheese.
Recipe Variations
Creamy Spinach Chicken Parmesan: Add 2 cups fresh spinach in Step 4 after pasta is halfway cooked. Stir until wilted before adding cheese.
Mushroom and Basil Twist: Sauté 1 cup sliced mushrooms with onions and garlic in Step 2. Increase fresh basil garnish for an earthy flavor.
Low-Carb Option: Substitute pasta with spiralized zucchini or shirataki noodles. Add them in Step 4 and reduce cooking time to 5-7 minutes.
Final Thoughts
This one pot chicken Parmesan pasta delivers on comfort and convenience without sacrificing flavor. The blend of savory chicken, tangy marinara, and gooey cheese hits all the right notes after a busy day. I appreciate how easy it is to customize depending on what I have on hand or what my family prefers.
If you want a fuss-free, hearty meal that feels homemade, this pasta dish should be your go-to. Plus, knowing it all cooks in one pot means more time enjoying dinner and less time cleaning up—always a win in my book.
One Pot Chicken Parmesan Pasta
Ingredients
- 2-3 boneless skinless chicken breasts diced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 medium yellow onion minced
- 3 cloves garlic minced
- 16 ounces dried short-cut pasta rigatoni, penne, or ziti
- 24- ounce jar marinara sauce
- 1 jar of water use empty marinara jar
- Salt and pepper to taste
- Olive oil for cooking
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Additional dried Italian seasoning optional
- Fresh parsley and/or basil minced, for garnish
Instructions
- Heat olive oil over medium-high heat. Season diced chicken with salt, pepper, Italian seasoning, and garlic powder. Cook 5 minutes until mostly done but slightly pink. Remove and set aside.
- In the same pot, cook minced onion and garlic for 2-3 minutes until soft and fragrant. Add more oil if needed.
- Pour in marinara sauce and add water from the empty jar. Stir, bring to a boil, then reduce to a simmer.
- Return chicken and add pasta. Stir to submerge pasta, cover, and simmer 10-15 minutes, stirring occasionally until pasta is tender.
- Stir in Parmesan and ¼ cup mozzarella until creamy. Top with remaining mozzarella, cover, and cook 2-3 minutes until melted. Broil 1-2 minutes for a golden crust if possible.
- Add extra Italian seasoning if you like, garnish with parsley or basil, and serve hot from the pot.
