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One One Pot Chicken parmesan pasta recipe
Ben Carraoli

One One Pot Chicken Parmesan Pasta Recipe

I made this One-Pot Chicken Parmesan Pasta last night, and I can't wait to share it with you! It's creamy, cheesy, and packed with bold Italian flavors—yet takes minimal effort. Honestly, this dish is a game changer for busy nights. I love that everything comes together in just one pan, making cleanup a breeze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 470
Ingredients Method

Ingredients
  

  • 2 –3 boneless skinless chicken breasts, diced into bite-sized pieces: Fresh chicken cooks evenly and stays juicy—avoid pre-cooked or frozen!
  • 1 tsp Italian seasoning: Adds that herby Italian flavor we all love.
  • 1/2 tsp garlic powder: Enhances the savory base of the dish.
  • 1 medium yellow onion minced: Sweet and aromatic—essential for depth of flavor.
  • 3 cloves garlic minced: Fresh garlic gives the sauce a punchy kick!
  • 16 oz dried short-cut pasta penne, rigatoni, fusilli work great: Short pasta holds sauce beautifully—don’t overcook!
  • 24 oz jar of marinara sauce: Use a good-quality sauce for the best flavor.
  • Water fill the empty marinara jar: Helps cook the pasta directly in the sauce.
  • 1 cup mozzarella cheese shredded: Melts to perfection—go for low-moisture mozzarella.
  • 1/2 cup Parmesan cheese grated: Adds saltiness and depth—grate it fresh if you can!
  • Salt and pepper to taste: Season as you go for the best flavor.
  • Extra Italian seasoning optional: Sprinkle on top for that finishing touch.
  • Fresh parsley or basil minced for garnish: Adds color and fresh flavor at the end.

Method
 

  1. Start by heating a drizzle of olive oil in a large skillet over medium-high heat. Once hot, add your diced chicken and season with salt, pepper, garlic powder, and Italian seasoning. Let the chicken cook for about 5 minutes, stirring now and then. You want it mostly cooked but still tender. Once it’s ready, remove it from the pan and set it aside.
  2. Without cleaning the pot (because flavor!), add your minced onion and garlic. Let them sizzle for 2–3 minutes until the onions are soft and translucent. This step builds the flavor base that makes the whole dish pop.
  3. Pour in the jar of marinara sauce, then fill the empty jar with water and pour that in too. Stir everything together and bring it to a gentle boil. Then lower the heat slightly and let it simmer—this is when the magic starts!
  4. Return the mostly cooked chicken to the pot. Add in your pasta and stir to combine. Cover the pot and let everything simmer for about 10–15 minutes. Stir occasionally so the pasta doesn’t stick. Cook until the pasta is tender and has absorbed the flavors of the sauce.
  5. Once the pasta is cooked, stir in the Parmesan and 1/4 cup of shredded mozzarella. This makes the pasta extra creamy and flavorful. Stir gently so the cheese melts into every bite.
  6. Now for the best part! Sprinkle the remaining mozzarella over the top. Cover the pot again for 2–3 minutes to let it melt into a gooey, cheesy layer. You’ll know it’s ready when the top looks irresistibly melty.
  7. Sprinkle fresh basil or parsley over the top for that final touch. Add a bit more Italian seasoning if you like. Serve hot and enjoy your delicious, one-pot creation!