I make this One-Pot Chicken Parmesan Pasta on busy weeknights when I want the rich flavors of chicken parm without juggling multiple pans. It’s a cozy, minimal-cleanup dinner where tender chicken, tangy marinara, and melty cheese all finish in the same pot. If you like the crispy flavor of air-fried versions but want something faster and saucier, try this one-pot approach for a comforting swap: air fryer chicken parmesan fans often love it.
Why you’ll love this dish
This recipe hits a lot of bookmarks: it’s fast, family-friendly, budget-friendly, and easy to scale. You get chicken parm flavor in one pot, which means fewer dishes and more time at the table. It’s perfect for weeknights, picky eaters, or anyone who wants one-pan comfort without sacrificing taste.
"A weeknight miracle—cheesy, saucy, and ready in under 30 minutes. My kids asked for seconds!" — a quick review from someone who swaps this in for takeout.
If you enjoy different takes on parmesan-coated chicken, you might also like this crunchy option for a special dinner: parmesan-crusted chicken.
How this recipe comes together
Quick overview before you cook: season and sear the chicken, remove it, simmer marinara with water, add the dry pasta and return the chicken to the pot, then cover and cook until the pasta soaks up the sauce. Finish by stirring in shredded mozzarella so it melts into a creamy, stringy topping. Expect about 25–30 minutes total from start to finish.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1½ pounds total) — pound to even thickness if needed.
- 2 cups marinara sauce (use your favorite jarred sauce or homemade).
- 8 ounces pasta (penne, rotini, or other short pasta) — dry. Fresh pasta will cook faster; reduce liquid slightly.
- 1 cup shredded mozzarella cheese.
- 1/2 cup grated Parmesan cheese (plus extra for serving).
- 1 tablespoon olive oil.
- 1 teaspoon Italian seasoning.
- Salt and pepper to taste.
- Fresh basil for garnish.
Notes and substitutions:
- Short pastas like penne, rotini, or shells hold sauce well. If you prefer a creamier texture, see similar creamy pasta ideas like this creamy parmesan garlic pasta.
- For lower sodium, use low-salt marinara and adjust salt at the end.
- To make it vegetarian, swap chicken for cubed firm tofu or extra mushrooms (instructions in Variations).
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Season both sides of the chicken breasts with salt, pepper, and 1 teaspoon Italian seasoning.
- Add the chicken to the pot and cook until browned and cooked through, about 5–7 minutes per side depending on thickness. (Tip: cook to an internal temperature of 165°F / 74°C.)
- Remove the chicken from the pot and set aside on a plate.
- Pour 2 cups marinara sauce into the same pot. Add 2 cups water and bring to a gentle simmer. Scrape up any browned bits from the bottom — that adds flavor.
- Add the 8 ounces of dry pasta and stir to submerge.
- Return the cooked chicken to the pot, nestling it into the sauce. Cover the pot and cook for 10–12 minutes, until the pasta is tender and has absorbed most of the liquid. Stir once halfway through cooking to prevent sticking.
- Remove the lid and stir in 1 cup shredded mozzarella until melted and evenly distributed. Taste and adjust salt and pepper if needed.
- Serve hot, garnished with 1/2 cup grated Parmesan and torn fresh basil.
How to plate and pair
Best ways to enjoy this: spoon portions into shallow bowls so the cheese strings are obvious. Garnish with extra grated Parmesan and a few basil leaves for brightness. Pairings:
- A simple green salad with vinaigrette cuts the richness.
- Garlic bread or a crisp baguette for mopping up sauce.
- For wine: a medium-bodied red like Chianti or a fruity Sangiovese complements the tomato and cheese.
- Add a side of roasted vegetables for extra veggies — roasted broccoli or asparagus work well.
How to store & freeze
Storage and reheating tips:
- Refrigerate leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
- Reheat gently on the stovetop over low heat with a splash of water or extra sauce to loosen it, or microwave in short intervals, stirring between each. Reheat to an internal temperature of 165°F (74°C) before serving.
- To freeze: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. For best texture, add a little extra sauce when reheating frozen portions.
Food-safety note: always cool and refrigerate leftovers within 2 hours of cooking, and reheat thoroughly.
Pro chef tips
- Pound the chicken to an even thickness so it cooks evenly. If breasts are large, slice them in half horizontally (butterfly) or cut into large chunks to shorten searing time.
- Brown the chicken well — those fond bits on the pot add big flavor when you simmer the sauce.
- If the sauce looks too thin once pasta finishes, simmer uncovered for a few minutes to reduce; if it’s too thick, stir in a splash of water or chicken broth.
- Stir the pasta once halfway through cooking to prevent clumping.
- For extra flavor, stir in a teaspoon of balsamic vinegar or a pinch of red pepper flakes with the sauce.
- If you prefer a crisp chicken exterior, sear the chicken then finish in a hot oven for a few minutes before adding to the pot. For another cooking method idea, check this crispy option: crispy garlic parmesan air fryer chicken.
Recipe variations
Creative twists you can try:
- Vegetarian: replace chicken with sliced mushrooms and a can of drained chickpeas for protein.
- Creamy version: stir in ¼ cup heavy cream or cream cheese with the cheese for a richer sauce.
- Spicy: add ½ teaspoon crushed red pepper flakes to the sauce or use a spicy arrabbiata marinara.
- Veg-forward: stir in a couple of handfuls of baby spinach during the last 2 minutes so it wilts into the sauce.
- Gluten-free: use gluten-free pasta and check labels on marinara for no gluten-containing additives.
- Lightened up: swap mozzarella for part-skim and reduce oil to 2 teaspoons.
Your questions answered
Q: How long does this recipe take from start to finish?
A: Plan 25–30 minutes total. Searing the chicken takes about 10–12 minutes, simmering the pasta 10–12 minutes, plus a few minutes to melt the cheese and garnish.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. If using pre-cooked chicken, add it back in during the last few minutes just to warm through. Reduce initial searing step and use the saved time to simmer the pasta.
Q: What internal temperature should cooked chicken reach?
A: Cook chicken to 165°F (74°C) measured at the thickest part for safe eating.
Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge for up to 4 days or freeze portions for up to 2 months. Reheat gently with a splash of water or extra sauce.
Conclusion
If you’d like more one-pot spins and inspiration, these two versions offer helpful comparisons and variations: One Pot Chicken Parmesan Pasta – The Chunky Chef and One Pot Chicken Parmesan Pasta Recipe – Creme De La Crumb. Both include useful tips that can help when you experiment with this comforting, low-effort dinner.
One-Pot Chicken Parmesan Pasta
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1½ pounds total) Pound to even thickness if needed.
- 2 cups marinara sauce Use your favorite jarred sauce or homemade.
- 8 ounces dry pasta (penne, rotini, or other short pasta) Fresh pasta will cook faster; reduce liquid slightly.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese Plus extra for serving.
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Season both sides of the chicken breasts with salt, pepper, and 1 teaspoon Italian seasoning.
- Add the chicken to the pot and cook until browned and cooked through, about 5–7 minutes per side depending on thickness.
- Remove the chicken from the pot and set aside on a plate.
Cooking
- Pour 2 cups marinara sauce into the same pot. Add 2 cups water and bring to a gentle simmer.
- Scrape up any browned bits from the bottom — that adds flavor.
- Add the 8 ounces of dry pasta and stir to submerge.
- Return the cooked chicken to the pot, nestling it into the sauce. Cover the pot and cook for 10–12 minutes, until the pasta is tender and has absorbed most of the liquid.
- Stir once halfway through cooking to prevent sticking.
- Remove the lid and stir in 1 cup shredded mozzarella until melted and evenly distributed.
- Taste and adjust salt and pepper if needed.
Serving
- Serve hot, garnished with 1/2 cup grated Parmesan and torn fresh basil.
