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Chicken Parmesan Pasta

A skillet filled with cheesy chicken parmesan pasta, featuring rigatoni, marinara sauce, melted mozzarella, and fresh parsley.

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This Chicken Parmesan Pasta is a delicious one-pot dinner combining tender chicken, rich marinara sauce, gooey mozzarella, and perfectly cooked pasta—all ready in just 30 minutes with minimal cleanup.

Ingredients

Scale
  • 23 boneless skinless chicken breasts, diced into bite-sized pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16 oz dried short-cut pasta (e.g., rigatoni or penne)
  • 24 oz jar marinara sauce
  • 1 jar of water (use empty marinara jar)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley or basil for garnish (optional)
  • Additional Italian seasoning (optional)

Instructions

  1. Heat a drizzle of olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add diced chicken, season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes until mostly cooked through. Remove and set aside.
  3. In the same pot, add onion and garlic. Sauté for 2–3 minutes until softened.
  4. Pour in marinara sauce and refill the empty jar with water, then pour it into the pot. Bring to a boil.
  5. Return chicken to the pot along with pasta. Stir, cover, and simmer for 10–15 minutes until pasta is cooked to your liking.
  6. Stir in parmesan cheese and 1/4 cup of mozzarella.
  7. Sprinkle the remaining 3/4 cup of mozzarella over the top. Cover and cook for 2–3 more minutes until melted.
  8. Garnish with fresh parsley or basil and serve hot.

Notes

  • Use bite-sized chicken pieces for faster and even cooking.
  • Toast panko breadcrumbs separately if you want a crispy topping.
  • Gluten-free pasta can be substituted; adjust cook time as needed.
  • Short pastas like rigatoni or penne work best in one-pot dishes.
  • Fresh mozzarella melts creamier, but shredded works fine too.

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