Why You’ll Love This Recipe
There’s so much to love about this One-Pot Chicken Parmesan Pasta! First and foremost, it’s incredibly easy to prepare—everything cooks in just one pot, meaning less cleanup for you. The tender chicken breast, savory marinara sauce, and gooey melted mozzarella come together to create the perfect balance of flavors. You’ll love the creamy texture of the pasta and the crispy golden topping. Plus, this recipe can be ready in under 30 minutes, making it a great choice for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts, cut into bite-sized cubes
- Salt and pepper, to taste
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 3 cups chicken broth
- 1 jar (24 oz) marinara sauce
- 12 oz uncooked pasta (such as penne or rotini)
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken cubes to the pot and season with salt, pepper, garlic powder, onion powder, oregano, and crushed red pepper flakes (if using). Cook the chicken until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same pot, add the chicken broth and marinara sauce, scraping the bottom to release any browned bits.
- Add the uncooked pasta to the pot and stir to combine with the sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, or until the pasta is tender and the liquid has absorbed.
- Stir in the heavy cream, mozzarella, and Parmesan cheese. Return the cooked chicken to the pot and mix everything together until the cheese is melted and the sauce is creamy.
- Garnish with fresh basil or parsley if desired before serving.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Vegetarian Version: Skip the chicken and add more vegetables like zucchini, bell peppers, or mushrooms to make this a hearty vegetarian dish.
- Add More Veggies: You can add spinach, broccoli, or even sun-dried tomatoes for added flavor and nutrients.
- Spicy Chicken Parmesan: For a spicier twist, add some sliced jalapeños or extra crushed red pepper flakes when cooking the chicken.
- Gluten-Free: Use gluten-free pasta and ensure the marinara sauce is gluten-free if you're following a gluten-free diet.
- Cheese Variations: Switch out the mozzarella for provolone or use a mix of cheeses like cheddar for a different flavor profile.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a pot over low heat, adding a splash of chicken broth or cream if the pasta has thickened too much. You can also reheat in the microwave, stirring every 30 seconds until warmed through.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well in this recipe. Just make sure to adjust the cooking time as chicken thighs may take a bit longer to cook through.
2. Can I use any type of pasta?
Yes, you can use any type of pasta you like, such as rotini, penne, or spaghetti. Just make sure to adjust the cooking time based on the pasta shape.
3. Can I make this dish ahead of time?
This dish is best enjoyed freshly made, but you can make it ahead and store it in the fridge for up to 3 days. Reheat gently before serving.
4. Is this recipe spicy?
The recipe isn’t particularly spicy, but you can add crushed red pepper flakes or sliced jalapeños if you want to add some heat.
5. Can I use a different kind of cheese?
Absolutely! Feel free to substitute mozzarella with provolone, cheddar, or any cheese that melts well. You can even add a blend for extra flavor.
6. How can I make this recipe dairy-free?
To make this dairy-free, substitute the heavy cream with coconut milk and use dairy-free cheese options like vegan mozzarella.
7. Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 2-3 months. To reheat, thaw overnight in the fridge and heat gently on the stovetop or in the microwave.
8. Can I use store-bought marinara sauce?
Yes, store-bought marinara sauce is perfect for this recipe. You can even choose a pre-seasoned sauce to save time, or use homemade marinara if you prefer.
9. What other herbs can I use?
In addition to oregano, you could try basil, thyme, or Italian seasoning for added flavor.
10. Can I use other types of broth besides chicken broth?
Yes, you can use vegetable broth or beef broth if that’s what you have on hand.
Conclusion
One-Pot Chicken Parmesan Pasta is the perfect weeknight meal that combines creamy, cheesy goodness with the ease of one-pot cooking. The tender chicken, flavorful marinara sauce, and melt-in-your-mouth mozzarella come together for a dish the whole family will love. With minimal cleanup and endless variations, this recipe is sure to become a go-to in your meal rotation. Enjoy!
One-Pot Chicken Parmesan Pasta Recipe
This One-Pot Chicken Parmesan Pasta is a delicious and easy comfort food recipe perfect for busy nights. It combines tender chicken, savory marinara sauce, creamy pasta, and melted mozzarella cheese, all cooked in one pot for minimal cleanup. This flavorful dish is quick to prepare, making it the ideal weeknight dinner the whole family will love!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Dinner, Comfort Food
- Method: One-Pot, Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts, cut into bite-sized cubes
- Salt and pepper, to taste
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 3 cups chicken broth
- 1 jar (24 oz) marinara sauce
- 12 oz uncooked pasta (penne, rotini, or your choice)
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken cubes, seasoning with salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes (if using). Cook chicken until browned and fully cooked, about 6-8 minutes. Remove chicken from the pot and set aside.
- In the same pot, add chicken broth and marinara sauce, scraping the bottom of the pot to release any browned bits. Stir in uncooked pasta and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until pasta is tender and liquid is absorbed.
- Stir in heavy cream, mozzarella, and Parmesan cheese. Return cooked chicken to the pot and mix everything together until the cheese is melted and the sauce is creamy.
- Garnish with fresh basil or parsley if desired and serve.
Notes
- Vegetarian Version: Skip the chicken and add more vegetables like zucchini, bell peppers, or mushrooms for a hearty vegetarian option.
- Gluten-Free Option: Use gluten-free pasta and check the marinara sauce for gluten content.
- Spicy Variation: Add extra crushed red pepper flakes or sliced jalapeños for some heat.
