Description
One-Pot Chicken Parmesan Pasta is a comforting and easy Italian-American dish that combines tender, seasoned chicken, savory marinara sauce, and perfectly cooked pasta all prepared in a single pot. This recipe saves time on cleanup while delivering a creamy, cheesy, and flavorful meal topped with melted mozzarella and Parmesan cheese, finished with fresh herbs for a burst of freshness.
Ingredients
Scale
Chicken and 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
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)
- 1/2 cup Parmesan cheese, grated
Garnish
- Additional dried Italian seasoning, optional
- Fresh parsley and/or basil, minced for garnish
Instructions
- 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 the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the minced onion and garlic. Sauté for 2-3 minutes, or until soft and translucent, stirring occasionally to avoid burning.
- Add Sauce and Water: Pour in the marinara sauce. Then fill the empty jar with water and add it to the pot to use the jar as a measuring tool. Stir the mixture and bring it to a boil, then reduce heat to a simmer.
- Cook Pasta with Chicken: Add the partially cooked chicken back to the pot along with the dried pasta. Stir everything to combine, cover the pot, and cook for 10-15 minutes. Stir occasionally until the pasta is cooked through and has absorbed the sauce flavors.
- Mix in Cheeses: Stir in the Parmesan cheese and 1/4 cup of the shredded mozzarella cheese. Mix thoroughly until the cheeses melt into the sauce, making it creamy.
- Top and Melt Cheese: Sprinkle the remaining mozzarella cheese on top, cover, and cook for an additional 2-3 minutes until the cheese on top is melted and bubbly.
- Garnish and Serve: Garnish with freshly minced parsley or basil and add a sprinkle of dried Italian seasoning if desired. Serve the pasta hot for the best flavor and texture.
Notes
- Use any short-cut pasta like penne or rigatoni that cooks well with this method.
- Adjust the water quantity slightly if needed to ensure the pasta is fully covered while cooking.
- To save time, shredded rotisserie chicken can be used instead of raw chicken; add it in Step 4 without precooking.
- For a spicier version, add red pepper flakes when cooking the chicken or sauce.
- Fresh herbs like basil or parsley elevate the dish with a fresh green flavor.
- Ensure you stir the pasta occasionally while cooking to prevent sticking or burning at the bottom of the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
