This easy One-Pot Chicken Parmesan Pasta recipe brings tender Italian-seasoned chicken, penne pasta, marinara sauce, mozzarella, and Parmesan together in one deep skillet. It takes about 35–40 minutes from start to finish, including 10–15 minutes of prep and 25–30 minutes of cooking, and makes about 4–6 servings for a comforting family dinner.
Every forkful is saucy, cheesy, and satisfying, with browned chicken tucked into tender pasta and a bubbling blend of mozzarella and Parmesan on top. Because the pasta cooks directly in the marinara and chicken broth, the sauce becomes rich while cleanup stays wonderfully simple.
Jump to RecipeWhy You’ll Love This Recipe
This chicken Parmesan pasta has the familiar flavor of a favorite Italian-American entrée, but it skips the separate breading, frying, boiling, and baking steps. Chicken, sauce, pasta, and cheese cook in one pan, giving you a hearty dinner without a sink full of dishes.
The texture is especially inviting. The penne absorbs the seasoned marinara and broth as it cooks, while the chicken stays nestled in the sauce and the cheese melts into a savory topping.
It is also flexible enough for a busy weeknight. Serve it with a crisp green salad, warm garlic bread, or a simple vegetable side, and consider pairing it with our lemon chicken dinner when you want another dependable chicken favorite.
Ingredients You’ll Need
The ingredient list is short, but each item adds an important layer of flavor or texture. Choose a large deep skillet or Dutch oven so the pasta has room to simmer without spilling over.
- Chicken breasts: Cut them into 1-inch pieces so they brown quickly and cook evenly.
- Italian seasoning, salt, and pepper: These season the chicken from the beginning and support the herbs already found in many marinara sauces.
- Onion and garlic: Diced onion brings sweetness, while garlic adds a fragrant savory base.
- Marinara and broth: The 24-ounce jar of marinara supplies tomato flavor, and 2 cups of low-sodium chicken broth provide the liquid needed to cook the pasta.
- Short pasta: Eight ounces of penne, about 2 cups, works well because its ridges hold the sauce.
- Cheese: Mozzarella creates a soft, melty finish, while freshly grated Parmesan adds a salty, nutty bite.
- Fresh herbs: Chopped parsley or basil is optional, but it adds color and a fresh finish.
For another pasta idea that works beautifully for lunches, potlucks, or a lighter side dish, try this bowtie feta pasta salad.
How to Make It Step-by-Step
Step 1: Begin by heating 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the 1-inch chicken pieces with Italian seasoning, kosher salt, and freshly ground black pepper, then add them to the hot oil.
Step 2: Cook the chicken for about 4–5 minutes, stirring occasionally, until the pieces are lightly browned on the outside. They do not need to be fully cooked yet because they will finish cooking while the pasta simmers.
Step 3: Add the diced half onion to the skillet and cook for 2–3 minutes. Once it starts to soften, stir in the minced garlic and cook for approximately 30 seconds, taking care not to let it darken.
Step 4: Pour the marinara sauce and chicken broth into the skillet, scraping the bottom gently to loosen any browned bits. Stir in the uncooked penne, making sure most of the pasta is submerged in the liquid.
Step 5: Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan. Simmer for approximately 15–18 minutes, stirring every few minutes so the pasta does not stick as the sauce thickens.
Step 6: Check the pasta for tenderness and use a food thermometer to confirm that the chicken has reached 165°F (74°C) internally. If the pasta is still firm, continue cooking briefly while watching the liquid level.
Step 7: Turn off the heat and scatter the shredded mozzarella and freshly grated Parmesan across the surface. Cover the pan for 1–2 minutes, allowing the residual heat to melt the cheese into a creamy, savory topping.
Step 8: Finish with chopped parsley or basil, if using, and serve the pasta hot. Spoon generous portions so every plate includes chicken, sauce, pasta, and plenty of melted cheese.
Pro Tips for the Best One-Pot Pasta
Stirring is the most important technique for this recipe. As the sauce reduces, the pasta can stick to the bottom of the skillet, so give it a careful stir every few minutes during the covered simmer.
Keep the heat at medium-low once the mixture reaches a boil. A gentler simmer cooks the pasta evenly and helps prevent the marinara from scorching before the chicken and penne are ready.
If the mixture becomes too thick before the pasta is tender, add 1/4 cup of additional chicken broth or water at a time. Stir after each addition and continue cooking until the pasta reaches the texture you prefer.
Add the cheese only after removing the pan from the heat. Freshly grated Parmesan melts more smoothly, and adding mozzarella at the end helps create a pleasant cheese topping rather than a greasy sauce.
For a more traditional chicken Parmesan finish, transfer the cooked pasta to a broiler-safe dish. Top it with extra mozzarella and Parmesan, then broil for 1–2 minutes until the cheese is browned and bubbling.
If you enjoy saucy comfort-food dinners, our easy Salisbury steak is another satisfying choice for the weekly dinner rotation.
Serving Suggestions
Serve this pasta immediately while the mozzarella is soft and stretchy. A sprinkle of fresh basil or parsley adds contrast to the deep red sauce and gives each serving a bright, fresh note.
For a complete dinner, add a simple green salad dressed with lemon vinaigrette. Steamed broccoli, roasted zucchini, or green beans also pair well with the rich marinara and cheese.
Warm garlic bread is ideal for catching every last spoonful of sauce. If you want a menu with a little more spice, our red chicken curry offers a wonderfully different chicken dinner for another evening.
Storage and Reheating
Let leftovers cool slightly, then transfer them to an airtight container and refrigerate them. Enjoy the leftovers promptly, since pasta continues to absorb sauce as it rests and may become thicker overnight.
Reheat individual portions gently in the microwave, stirring halfway through. Add a small splash of chicken broth or water if the pasta seems dry, then heat until hot throughout.
For a larger portion, reheat it in a covered skillet over medium-low heat with a little broth or water. Stir occasionally and uncover near the end so excess moisture can evaporate.
When planning a full meal, save room for a simple no-bake dessert such as these mini banana cream pies.
One-Pot Chicken Parmesan Pasta
Ingredients
Method
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken with Italian seasoning, kosher salt, and black pepper, then cook for 4–5 minutes, stirring occasionally, until lightly browned.
- Add the diced onion and cook for 2–3 minutes, until it begins to soften. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the marinara sauce and low-sodium chicken broth. Add the uncooked penne and stir so the pasta is mostly submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 15–18 minutes, stirring every few minutes, until the pasta is tender and the chicken reaches 165°F (74°C) internally.
- Turn off the heat and sprinkle the mozzarella and Parmesan over the pasta. Cover for 1–2 minutes so the cheese melts, then garnish with chopped parsley or basil and serve hot.
Notes
Final Thoughts
This One-Pot Chicken Parmesan Pasta Recipe Made Easy is the kind of dinner that earns a regular place on the menu. It combines familiar pantry ingredients with tender chicken, saucy penne, and a melted cheese finish in one warm, comforting skillet.
Remember to stir during the simmer, check that the chicken reaches 165°F (74°C), and add the cheese after the heat is turned off. With those simple steps, you will have a generous 4–6 serving dinner ready in about 40 minutes.
Bring the skillet straight to the table for a cozy family meal, or use the broiler finish when you want browned, bubbly cheese on top. Either way, this recipe delivers classic chicken Parmesan flavor with much less work.