One-Pot Chicken Parmesan Pasta
A cozy, minimal-cleanup dinner featuring tender chicken, tangy marinara, and melty cheese all cooked in one pot, perfect for busy weeknights.
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.
Notes
For a creamier texture, see similar creamy pasta ideas. For lower sodium, use low-salt marinara. To make it vegetarian, swap chicken for cubed firm tofu or extra mushrooms.