Description
This One-Pot Chicken Parmesan Pasta combines tender, seasoned chicken with perfectly cooked pasta in a rich marinara sauce, all topped with a gooey blend of mozzarella and Parmesan cheeses. Ready in just 35 minutes, it’s a comforting, cheesy meal perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
Chicken & Seasoning
- 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 & Aromatics
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
Pasta & 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
Cheese & Garnish
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
- Fresh parsley and/or basil, minced for garnish
Instructions
- Cook the Chicken: In a large pot or skillet, heat a drizzle of olive oil over medium-high heat. Add the diced chicken seasoned with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes until mostly cooked through. Remove the chicken and set aside.
- Sauté the Onion and Garlic: In the same pot, add the minced onion and garlic. Cook for 2-3 minutes until the onion is soft and translucent, stirring occasionally to prevent burning.
- Add Marinara 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, bringing the mixture to a boil before reducing to a strong simmer.
- Add the Chicken and Pasta: Return the chicken to the pot, then add the dried pasta. Stir thoroughly to combine all ingredients. Cover the pot and simmer for 10-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked to your desired tenderness.
- Stir in the Cheese: Mix in the grated Parmesan cheese and 1/4 cup of the shredded mozzarella. Stir until the cheeses melt and incorporate smoothly into the sauce.
- Top with Mozzarella: Sprinkle the remaining 3/4 cup mozzarella cheese evenly over the top of the pasta. Cover and cook for an additional 2-3 minutes until the cheese is melted and gooey.
- Serve and Garnish: Optionally sprinkle more Italian seasoning on top. Garnish with freshly minced parsley or basil. Serve hot and enjoy your cheesy one-pot chicken parmesan pasta!
Notes
- You can substitute rigatoni with other short pasta like penne or rotini.
- If you prefer a spicier dish, add red pepper flakes when sautéing the onions.
- Use low-sodium marinara sauce to control salt levels.
- For a creamier texture, stir in a splash of heavy cream or milk with the cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
