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One-Pot Chicken Parmesan Pasta Recipe Made Easy

One-Pot Chicken Parmesan Pasta

Tender Italian-seasoned chicken and penne simmer in marinara sauce and chicken broth, then finish with melted mozzarella and freshly grated Parmesan. This cozy one-pot dinner is ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 pound Boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt, plus more as needed
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 medium Medium yellow onion, diced
  • 2 cloves Garlic cloves, minced
  • 1 24-ounce jar Marinara sauce
  • 2 cups Low-sodium chicken broth
  • 8 ounces Uncooked penne or other short pasta
Cheese and Garnish
  • 1/2 cup Shredded mozzarella cheese
  • 1/4 cup Freshly grated Parmesan cheese
  • 2 tablespoons Chopped fresh parsley or basil, optional

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Stir regularly while the pasta cooks to prevent sticking. If the pasta becomes too thick before it is tender, add 1/4 cup additional chicken broth or water at a time. For a traditional chicken Parmesan finish, transfer the cooked pasta to a broiler-safe dish, top with extra mozzarella and Parmesan, and broil for 1–2 minutes until browned.