Discover the ultimate weeknight dinner with our One-Pot Chicken Parmesan Pasta. This simple and delicious recipe features tender chicken, hearty pasta, and a rich marinara sauce, topped with gooey mozzarella and Parmesan cheese. Perfect for busy nights, this one-pot meal requires minimal cleanup while delivering maximum flavor. Ideal for families or meal prep, it’s a comforting dish that’s sure to become a favorite.
Ingredients:
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)
24 oz jar of marinara sauce (e.g., Newman’s Own)
Water to fill the empty marinara sauce jar
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
Directions:
Cook the Chicken: In a large pot, heat a drizzle of olive oil over medium-high heat. Add the diced chicken and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until the chicken is mostly cooked through. Remove and set aside.
Sauté Aromatics: In the same pot, add the minced onion and garlic. Sauté for 2-3 minutes, until soft and translucent.
Prepare the Sauce: Pour in the marinara sauce, then fill the empty jar with water and add it to the pot. Stir and bring the mixture to a boil, then reduce to a simmer.
Cook the Pasta: Add the chicken back to the pot with the dried pasta. Stir to combine, cover, and cook for 10-15 minutes, stirring occasionally, until the pasta is cooked.
Add the Cheese: Stir in the Parmesan cheese and 1/4 cup of shredded mozzarella, mixing until the cheese melts. Sprinkle the remaining mozzarella on top and cook for another 2-3 minutes until melted.
Garnish and Serve: Garnish with fresh parsley or basil and serve hot.
Serving Tips:
Garnish for Extra Flavor: For a burst of freshness, garnish your One-Pot Chicken Parmesan Pasta with freshly chopped parsley or basil just before serving. A sprinkle of extra Parmesan cheese on top can also enhance the flavor.
Accompaniments: Serve your pasta with a side of crusty garlic bread or a simple green salad to make the meal more complete. A light Caesar or mixed green salad pairs well with the rich, cheesy pasta.
Adjusting Portions: If you’re serving a crowd or want to keep some pasta for later, consider portioning out servings and keeping any extra in an airtight container.
Warm Up: For the best texture and flavor, serve the pasta hot. Reheat leftovers gently to avoid overcooking the pasta or drying out the cheese.
Storage Tips:
Refrigeration: Store leftover One-Pot Chicken Parmesan Pasta in an airtight container in the refrigerator. It should be good for up to 3-4 days.
Freezing: If you want to freeze the pasta, let it cool completely before transferring it to a freezer-safe container or resealable plastic bag. It can be stored in the freezer for up to 2-3 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. You can also reheat it in the microwave, covering the dish with a microwave-safe lid or wrap to prevent drying out.
Avoid Overcooking: When reheating, be careful not to overcook the pasta. Gently heat it until warmed through, as overcooking can make the pasta mushy.
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FAQs:
Can I use a different type of pasta for this recipe?
Yes, you can use other types of short-cut pasta such as penne, fusilli, or farfalle. Just ensure the pasta is of a similar size so it cooks evenly with the chicken and sauce. Adjust cooking time as needed based on the type of pasta you choose.
Can I make this recipe without using chicken?
Absolutely! You can substitute the chicken with other proteins like cooked ground beef, Italian sausage, or even a plant-based meat alternative. For a vegetarian option, you can skip the meat entirely and add extra vegetables such as bell peppers, mushrooms, or spinach.
Can I prepare this dish ahead of time?
Yes, you can prepare the dish ahead of time. Cook the pasta and chicken as directed, then let it cool before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving. For freezing, follow the freezing and reheating tips provided.
What can I do if my pasta absorbs too much sauce while cooking?
If the pasta absorbs too much sauce and becomes dry, you can add a bit of water, broth, or additional marinara sauce to loosen it up. Stir well and cook for a few more minutes until the pasta is evenly coated and the sauce reaches the desired consistency.
Conclusion:
Our One-Pot Chicken Parmesan Pasta is not only easy to make but also incredibly satisfying. The combination of juicy chicken, tender pasta, and a rich marinara sauce creates a comforting meal that’s perfect for busy nights. Plus, with only one pot to clean, you’ll spend less time in the kitchen and more time enjoying your meal.
📖 Recipe:
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One-Pot Chicken Parmesan Pasta
- Total Time: 35 minutes
- Yield: 4-6 servings
Description
Are you looking for a quick and easy dinner that requires minimal cleanup and tastes absolutely delicious? Our One-Pot Chicken Parmesan Pasta is the perfect solution! This recipe combines tender chicken, hearty pasta, and a rich marinara sauce, topped with gooey mozzarella and Parmesan cheese. Ideal for busy weeknights, it offers both convenience and flavor in every bite.
Ingredients
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)
24 oz jar of marinara sauce (e.g., Newman’s Own)
Water to fill the empty marinara sauce jar
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
- In a large pot, heat a drizzle of olive oil over medium-high heat. Add the diced chicken and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until the chicken is mostly cooked through. Remove and set aside.
- In the same pot, add the minced onion and garlic. Sauté for 2-3 minutes, until soft and translucent.
- Pour in the marinara sauce, then fill the empty jar with water and add it to the pot. Stir and bring the mixture to a boil, then reduce to a simmer.
- Add the chicken back to the pot with the dried pasta. Stir to combine, cover, and cook for 10-15 minutes, stirring occasionally, until the pasta is cooked.
- Stir in the Parmesan cheese and 1/4 cup of shredded mozzarella, mixing until the cheese melts.
- Sprinkle the remaining mozzarella on top and cook for another 2-3 minutes until melted.
- Garnish with fresh parsley or basil and serve hot.
Notes
For a richer flavor, consider adding extra Parmesan cheese on top before serving.
If the pasta absorbs too much sauce, add a bit of water or extra marinara sauce to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4-6 servings
- Calories: 620 kcal per serving
