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one pot chicken parmesan pasta
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one pot chicken parmesan pasta

This One Pot Chicken Parmesan Pasta takes all the flavor and satisfaction of the traditional Italian favorite and transforms it into a simple, weeknight-friendly skillet meal. With tender chunks of chicken, marinara sauce, melty cheese, and pasta all cooked in one pot, it’s a hearty, satisfying dinner with minimal cleanup. Whether you're feeding a hungry family or meal prepping for the week, this recipe delivers comfort food goodness with every cheesy, saucy bite—without ever needing to turn on the oven!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs, diced
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp Italian seasoning
  • 2 ½ cups marinara sauce
  • 2 cups chicken broth
  • 8 oz uncooked penne or rotini pasta
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Optional: ½ tsp red pepper flakes
  • Fresh basil or parsley chopped (for garnish)

Method
 

  1. In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the diced chicken, season with salt, pepper, and Italian seasoning. Cook for 5–6 minutes until the chicken is golden and mostly cooked through.
  2. Add the minced garlic and cook for 1 minute until fragrant. Pour in the marinara sauce and chicken broth, stirring to combine.
  3. Stir in the uncooked pasta, making sure it's mostly submerged in the liquid. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 12–14 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed.
  4. Once the pasta is cooked, remove the skillet from heat. Sprinkle mozzarella and Parmesan cheese over the top, then cover the pot for 2–3 minutes to let the cheese melt. For an extra cheesy top, broil briefly if your skillet is oven-safe.
  5. Top with fresh basil or parsley and a pinch of red pepper flakes, if desired. Serve warm and enjoy!

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze portions in freezer-safe containers for up to 2 months.
  • Reheating: Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.