Get ready for One Pot Chicken Parmesan Pasta, a simple twist on a classic Italian dish. With juicy chicken, rich cheeses, and a mix of seasonings cooked all in one pot, it's an easy, flavorful meal for any night of the week!
One-pot meals are always on rotation in our busy house. By using just one pot, you cut down on prep time and have fewer dishes to wash, freeing up more time, which is always a plus! This easy chicken parmesan pasta recipe is one of our favorites! Some of our favorite one-pot recipes are Marry Me Chicken Tortellini, Homemade Hamburger Helper Lasagna, and Honey Teriyaki Chicken Rice Bowls.
One Pot Chicken Parmesan Pasta
Chicken Parmesan is a classic Italian dish with breaded chicken, marinara sauce, and melted cheeses, usually served with pasta. This one-pot version simplifies the original by mixing everything together. Tender chicken, marinara, mozzarella, and Parmesan cheese all get cooked in one dish.
What makes it even more special is the addition of cream cheese for a hint of tangy, rich indulgence, along with panko breadcrumbs toasted in butter to add a "breaded" texture to the dish, making it taste like a traditional version.
Chicken parmesan with pasta is also super easy to make! All of the recipe steps use the same pot, and there's no need to boil the pasta separately. Start by browning some panko breadcrumbs in butter, then set them aside for a crunchy topping later. Season and cook your chicken pieces along with the garlic and onion. Add in the marinara sauce and water and bring it to a boil to cook the chicken and pasta. Stir in the cheeses, then finish off by sprinkling the crispy panko and a bit more mozzarella on top, and cover until the cheese melts. In no time, you'll have a flavor-packed dinner with minimal mess!
Easy Chicken Parmesan Pasta
- When you're done making this simple dinner, there's only one pot (or Dutch oven) to clean.
- You'll get the traditional comforting flavors of Chicken Parmesan without breading and frying the chicken.
- The recipe uses simple, accessible ingredients like chicken, pasta, marinara sauce, and cheese.
- Serve it as a quick weeknight dinner or for when you have guests coming over.
- The entire meal comes together in about 30 minutes!
Chicken Parmesan Pasta Ingredients
- Butter and Panko Breadcrumbs - Butter adds richness and helps the panko breadcrumbs turn golden and crispy, creating a crunchy topping that adds texture to the dish.
- Olive Oil - Used to sauté the chicken to add a crust to the outside while the rest cooks in the sauce.
- Chicken Breast - Provides a lean source of bite-sized protein, making the meal filling and satisfying.
- Seasonings (Italian seasoning, paprika, salt, pepper) - Infuse the dish with traditional Italian flavors and a hint of smokiness from the paprika.
- Minced Garlic and Onion - Foundational aromatics that build the base flavor of the sauce.
- Marinara Sauce - Brings the classic tomato-based Italian flavor to the dish, contributing moisture and richness as well as acting as a sauce for the pasta.
- Water - Essential for cooking the pasta within the pot, ensuring the rigatoni becomes perfectly al dente.
- Rigatoni Pasta - This large tube pasta shape holds onto the sauce well, satisfying each bite's texture.
- Parmesan and Mozzarella Cheese - Parmesan adds a salty, nutty flavor, while mozzarella brings creaminess and meltiness to the dish.
- Fresh Parsley - Provides a pop of color and a fresh, herbal note that cuts through the richness.
How To Make Chicken Parmesan Pasta
Toast the panko: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the panko breadcrumbs and toast for 1-2 minutes until golden brown, tossing with a spatula occasionally. Remove from the pot and set aside.
Prepare the chicken: Cut the chicken breast into bite-sized pieces. Pat dry with a paper towel, then season with salt, pepper, Italian seasoning, and paprika. Heat the olive oil in the pot and cook the seasoned chicken for 5 minutes, flipping to ensure it's completely cooked. Remove from the pot and set aside. Add the minced garlic and chopped onions and cook for an additional 4-5 minutes until the garlic is fragrant and the onions are softened.
Cook the pasta: Pour in the marinara sauce and water. Add the cooked chicken and dry pasta. Cover the pot with a lid and boil for about 10-12 minutes or until the pasta is al dente in texture and most of the liquid is absorbed.
Add cheese and panko: Once the pasta is cooked, top with cream cheese, parmesan cheese, and ½ cup of the shredded mozzarella. Stir until combined. Sprinkle the toasted panko on top, along with the remaining mozzarella. Cover the pot once again until the cheese on top is melted.
Garnish and serve: Ladle into a bowl or on a plate while hot. Sprinkle with freshly chopped parsley. Enjoy!
Tips For The Best Chicken Parmesan Pasta
- Use a large, heavy-bottomed pot or Dutch oven to ensure even cooking and to prevent the pasta from sticking. Make sure it also has a well-fitting lid.
- Brown the butter and panko breadcrumbs until golden for a crunchy topping that adds texture to the dish, but keep an eye on it so it doesn't burn.
- Cut the chicken breast into uniform bite-size pieces to ensure they cook evenly and quickly.
- Season the chicken generously with the Italian seasoning, paprika, salt, and pepper to infuse it with flavor before cooking.
- Bring the marinara sauce and water to a boil before adding the pasta to ensure it cooks evenly and absorbs the flavors.
- Use rigatoni pasta or a large tube-shaped pasta for its ability to hold onto the sauce and cheeses.
- Stir the chicken parmesan pasta occasionally while it cooks to prevent it from sticking together and to ensure even cooking.
Flavor Variations and Substitutions
- Swap out chicken breast for boneless, skinless chicken thighs for a juicier, flavorful alternative.
- Replace rigatoni with penne, fusilli, or any short pasta to vary the texture.
- Use a spicy arrabbiata sauce instead of marinara for a kick of heat.
- Incorporate sautéed mushrooms or spinach into the sauce for an extra layer of flavor and a boost of vegetables.
- Substitute panko breadcrumbs with crushed Italian seasoned breadcrumbs.
- Add a splash of red wine to the marinara sauce while it simmers to enhance the richness of the sauce.
- Mix in a dollop of ricotta cheese with cream cheese for a creamier sauce for extra silkiness.
- Garnish with basil leaves instead of parsley for a fresh, aromatic finish that complements the Italian flavor.
Storing & Freezing
Storing: Place leftovers in an airtight container and refrigerate for 3-4 days.
Freezing: To freeze, completely cool the cooked pasta dish, then transfer it to a freezer-safe container or a heavy-duty freezer bag. Freeze for up to 2 months. Keep in mind that the cooked pasta may change texture when it's thawed.
Reheating: Reheat refrigerated pasta in a microwave, stirring occasionally, until heated through, about 3-4 minutes. For frozen pasta, thaw it overnight in the refrigerator first, then reheat it in a saucepan over medium heat, adding a little water or marinara sauce to prevent it from drying out, until thoroughly warmed.
FAQ
No, chicken parmesan does not always come with pasta. Traditionally, it's served as breaded chicken breasts topped with marinara sauce and cheese, which can be enjoyed on its own or with a side of pasta, vegetables, or bread.
Yes, use gluten-free pasta, and make sure your panko breadcrumbs are gluten-free as well. Also, check the labels on your marinara sauce and seasonings to ensure they do not contain gluten-containing ingredients.
Yes, you can use a different type of pasta. While rigatoni is recommended for its ability to hold sauce and cheese, other shapes like penne, fusilli, or even spaghetti can work well. Just adjust the cooking time according to the pasta package.
More Easy Pasta Dinner Recipes
- Instant Pot Baked Ziti with Meat
- Creamy Tuscan Sausage Pasta
- Creamy Chicken Fajita Pasta
- Hamburger Helper Lasagna
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One Pot Chicken Parmesan Pasta
Equipment
Ingredients
- 2 tablespoons butter
- ½ cup panko bread crumbs
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite-size pieces
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 3 teaspoons garlic minced
- 1 medium yellow onion finely diced
- 24 oz marinara sauce
- 4 cups water
- 1 pound rigatoni pasta
- 4 oz cream cheese
- ½ cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 3 tablespoon fresh parsley chopped
Instructions
- Add butter and panko bread crumbs in a large pot or Dutch oven. Cook over medium-high heat until golden brown, about 1-2 minutes. Remove and set aside.
- Season the chicken with black pepper, salt, Italian seasoning, and paprika. Add oil to the pot and add seasoned chicken. Cook for 5 minutes or until chicken is cooked through. Remove and set aside.
- Add garlic and onions to the pot and cook until transparent and soft-about 4-5 minutes. Pour in marinara sauce and water into the pot and bring to a boil.
- Add pasta and chicken to the pot. Cover and cook for 10-12 minutes until the pasta is aldente.
- Add cream cheese, parmesan cheese, and ½ cup of mozzarella cheese. Stir until well combined. Sprinkle panko topping and remaining mozzarella cheese over the top. Cover and cook until cheese is completely melted.
- Sprinkle parsley over the top and serve.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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