Description
This One-Pot Chicken Parmesan Pasta is a delicious, comforting meal that combines tender bite-sized chicken pieces with a rich marinara sauce, perfectly cooked short-cut pasta, and a generous blend of mozzarella and Parmesan cheeses. Easy to prepare in just one pot, it’s a hassle-free dinner option that’s packed with Italian flavors and ideal for busy weeknights.
Ingredients
Scale
Chicken and Seasonings
- 2-3 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Additional dried Italian seasoning (optional)
Vegetables and Aromatics
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
Pasta and Sauce
- 16 oz dried short-cut pasta (e.g., rigatoni)
- 24 oz jar of marinara sauce (e.g., Newman’s Own)
- Water to fill the empty marinara sauce jar
Cheeses
- 1 cup mozzarella cheese, shredded (divided: 1/4 cup and 3/4 cup)
- 1/2 cup Parmesan cheese, grated
Garnish
- Fresh parsley and/or basil, minced for garnish
Instructions
- Cook the Chicken: In a large pot or skillet (such as a Dutch oven), heat a drizzle of olive oil over medium-high heat. Add the diced chicken pieces, season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes until the chicken is mostly cooked through. Remove the chicken from the pot and set aside on a plate.
- Sauté Onion and Garlic: Using the same pot, add the minced onion and garlic. Cook for 2-3 minutes until the onion becomes soft and translucent, stirring occasionally to prevent burning.
- Add Sauce and Water: Pour in the marinara sauce, then fill the empty sauce jar with water and add it to the pot. Stir well to combine all ingredients, then bring the mixture to a boil over medium heat.
- Simmer with Pasta and Chicken: Reduce heat to a strong simmer. Add the partially cooked chicken back into the pot along with the dried pasta. Stir everything together, cover the pot, and cook for 10-15 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Melt in Cheeses: Stir in the grated Parmesan cheese and 1/4 cup of the shredded mozzarella cheese. Mix well until the cheeses melt and incorporate evenly into the pasta and sauce.
- Add Remaining Mozzarella: Sprinkle the remaining 3/4 cup of mozzarella cheese evenly over the top of the dish. Cover and cook for an additional 2-3 minutes, until the cheese on top is melted and gooey.
- Garnish and Serve: Optionally sprinkle with extra dried Italian seasoning. Garnish with freshly minced parsley or basil, then serve hot immediately. Enjoy your cheesy, flavorful one-pot chicken Parmesan pasta!
Notes
- Use short-cut pasta like rigatoni, penne, or ziti to ensure even cooking in the one-pot method.
- Adjust seasoning to taste – additional garlic powder or Italian seasoning can elevate the flavors.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent drying out.
- For a spicier version, add red pepper flakes when cooking the onions and garlic.
- Fresh basil or parsley adds a bright finish but can be omitted if unavailable.
