Chicken Parmesan Pasta (One Pot)

This easy dinner recipe was born out of my love for chicken parmesan, but also my need for fewer dishes and faster cleanup. Instead of breading and frying the chicken, we season and sauté it, then toss it right in with pasta and sauce.

The result is a hearty, cheesy pasta dinner that tastes like it came from your favorite Italian restaurant, without leaving your kitchen. My family especially loves this one on busy weeknights, and leftovers heat up beautifully.

Love Chicken Parm vibes? Try my Chicken Parmesan Soup or my Chicken Parm Sliders too!

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

This is weeknight comfort food at its best – all the cheesy, saucy flavors of chicken parmesan, but without the breading, frying, and sink full of dishes. It is a one-skillet dinner that feels cozy enough for Sunday but easy enough for Tuesday.

• All-in-one dinner. Pasta, sauce, chicken, and cheese all in one dish means less cleanup.
• Big on flavor. Classic Italian vibes with garlicky marinara, melty mozzarella, and parmesan.
• Crowd-pleaser. Kids love it, adults go back for seconds, and leftovers disappear fast.
• Make it yours. Swap the pasta shape, toss in veggies, or add that crispy breadcrumb topping.
• Great for meal prep. Stores and reheats beautifully, so it is perfect for lunches or quick dinners later in the week.

What to serve with Chicken Parmesan Pasta

Who doesn’t love garlic bread and salad? Try my cheesy garlic bread and my simple garden salad.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below. 

• Chicken breasts. Boneless, skinless chicken breasts cut into bite-sized pieces make this quick and easy to cook. You can swap in chicken thighs for a juicier option, or even rotisserie chicken if you want to skip cooking the chicken entirely.
• Seasonings. A simple mix of salt, pepper, garlic powder, and Italian seasoning gives the chicken big flavor fast. If you do not have Italian seasoning, use a mix of dried basil, oregano, and thyme. You can also use onion powder instead of garlic powder for a different twist.
• Olive oil. Used for cooking the chicken and sautéing the onion and garlic. Any neutral oil like canola or vegetable oil will work, or use butter for a richer flavor.
• Onion. Adds sweetness and depth to the sauce. Yellow or white onions work best, but red onion or shallots can be used for a milder, slightly sweeter taste.
• Garlic. Fresh cloves bring the most flavor, but 1 teaspoon of garlic powder can be used if needed. Jarred minced garlic works too for convenience.
• Marinara sauce. The saucy star of the dish. Store-bought works perfectly, or swap in homemade marinara sauce if you’ve got some.
• Marinara sauce. The base of the dish, giving that saucy, tomato flavor. Store-bought is quick and easy, but homemade tomato sauce or even pasta sauce with extra veggies can be used.
• Parmesan cheese. Adds salty, nutty richness. Freshly grated gives the best melt and flavor, but pre-grated or shredded will work in a pinch.
• Mozzarella cheese. Brings that stretchy, melty goodness. Provolone, Monterey Jack, or a shredded Italian cheese blend are good substitutes.
• Rigatoni pasta. Holds up well in the sauce and grabs all the cheesy bits. Penne, ziti, or rotini will also work. For a whole-grain option, use whole wheat pasta.
• Fresh basil. Totally optional, but adds a bright, fresh flavor and color. Fresh parsley works too, or you can skip it completely.

How to make Chicken Parmesan Pasta

Cook the pasta: Boil rigatoni in salted water until al dente. Drain and set aside.

Season and cook the chicken: Season the chicken with salt and pepper, garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium-high and cook chicken until golden and cooked through, 5 to 7 minutes. Remove and set aside.

Sauté the onion and garlic: In the same skillet, cook onion until softened, 3 to 4 minutes. Add garlic and cook 1 to 2 minutes.

Combine sauce and chicken: Pour the marinara sauce into the skillet with the onions and garlic. Add the cooked chicken back into the skillet and stir to combine. Simmer for 5 minutes.

Mix with pasta: Add the cooked rigatoni pasta to the skillet and toss to combine with the sauce and chicken.

Add cheese: Sprinkle the grated parmesan cheese and shredded mozzarella cheese over the top. Cover the skillet and let the cheese melt, about 2 to 3 minutes.

Serve: Serve hot, garnished with chopped fresh basil if desired.

Troubleshooting Guide – Common Problems and Solutions

• Too dry. Stir in a splash of marinara sauce or chicken broth to bring back some sauciness. Alternatively, use a little reserved pasta water that was used to cook the rigatoni.
• Too watery. Let it simmer uncovered for a few more minutes so the sauce can thicken up.
• Chicken overcooked. Cook chicken just until it hits 165°F, then pull it out while you finish the sauce so it stays tender.
• Cheese not melting. Pop the lid on for a few minutes, or slide the skillet under the broiler for a quick melt.
• Pasta too soft. Cook pasta to just al dente so it holds its texture when you mix it with the sauce.

Frequently Asked Questions

Kylee’s Notes

• Use freshly grated parmesan for the best flavor and melt.
• Undercook the pasta slightly so it holds up well in the sauce.
• Try chicken thighs for extra juicy bites.
• Add vegetables like spinach, zucchini, or mushrooms for extra nutrition.
• Make it spicy by adding crushed red pepper flakes to the sauce.
• For a crispy twist, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and 2 tablespoons grated parmesan. Sprinkle over the top after the cheese, then broil for 2 to 3 minutes until golden.

How to store leftovers

Refrigerator

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or marinara sauce to restore the creamy consistency.

More recipes to love:

• One Pot American Goulash (Slumgullion). A hearty one pot meal with tender beef, pasta, and a rich tomato sauce, perfect for busy weeknights.
• Easy Skillet Lasagna Recipe. All the cheesy, saucy goodness of lasagna made in one skillet, ready in a fraction of the time.
• Italian Style Mozzarella Chicken. Juicy chicken simmered in a flavorful tomato sauce and topped with melty mozzarella.
• One Pan Ham & Cheese Pasta. Creamy, cheesy pasta with savory ham, all cooked together in one pan for easy cleanup.

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Chicken Parmesan Pasta

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This Chicken Parmesan Pasta combines the classic flavors of chicken parmesan with the comfort of pasta. It’s a delicious and satisfying dish perfect for a family dinner.

Author: Kylee Ayotte

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Yield: 4

1x2x3x

Ingredients

• 1 lb rigatoni pasta
• 1 ½ lb boneless skinless chicken breasts, ( cut into bite-sized pieces)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 24 oz marinara sauce
• ½ cup parmesan cheese (grated )
• 1 ½ cups mozzarella cheese (6oz – shredded)

Optional

• fresh basil (chopped)

Directions

• Cook the pasta: In a large pot of boiling salted water, cook 1 lb rigatoni pasta according to package instructions until al dente. Drain and set aside.
• Season the chicken: Season 1 ½ lb boneless skinless chicken breasts, with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and1 teaspoon Italian seasoning.
• Cook the chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
• Sauté the onion and garlic: In the same skillet, add the chopped 1 small onion and cook until softened, about 3 to 4 minutes. Add the minced 3 cloves garlic and cook for another 1 to 2 minutes until fragrant.
• Combine sauce and chicken: Pour 24 oz marinara sauce into the skillet with the onions and garlic. Add the cooked chicken back into the skillet and stir to combine. Simmer for 5 minutes.
• Mix with pasta: Add the cooked rigatoni pasta to the skillet and toss to combine with the sauce and chicken.
• Add cheese: Sprinkle the ½ cup parmesan cheese and1 ½ cups mozzarella cheese over the top. Cover the skillet and let the cheese melt, about 2 to 3 minutes.
• Serve: Serve hot, garnished with chopped fresh basil if desired.

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Notes

• Use freshly grated parmesan for the best flavor and melt.
• Undercook the pasta slightly so it holds up well in the sauce.
• Try chicken thighs for extra juicy bites.
• Add vegetables like spinach, zucchini, or mushrooms for extra nutrition.
• Make it spicy by adding crushed red pepper flakes to the sauce.

Nutrition Facts

Calories: 892kcal | Carbohydrates: 99g | Protein: 66g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 2081mg | Potassium: 1506mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1130IU | Vitamin C: 16mg | Calcium: 507mg | Iron: 4mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.