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One Pot Parmesan Chicken Pasta Recipe
Ben Carraoli

One Pot Parmesan Chicken Pasta Recipe

I’m always on the lookout for dinner recipes that are both comforting and simple. This One Pot Parmesan Chicken Pasta quickly became a favorite in my house. The creamy, cheesy sauce combined with tender chicken and perfectly cooked pasta makes it irresistible.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – for sautéing the chicken evenly.
  • 1 pound boneless skinless chicken breasts – cut into bite-sized pieces for faster cooking.
  • 3 cloves garlic minced – fresh garlic gives the sauce a punchy flavor; avoid pre-minced for best taste.
  • 2 cups marinara sauce – I recommend a high-quality jarred sauce or homemade for the richest flavor.
  • 2 ½ cups chicken broth – using low-sodium broth helps control saltiness.
  • 8 ounces uncooked pasta penne or rigatoni – pasta absorbs sauce beautifully; don’t overcook.
  • 1 teaspoon Italian seasoning – adds classic flavor without extra effort.
  • Salt and black pepper to taste – adjust at the end to avoid over-salting.
  • 1 cup shredded mozzarella cheese – fresh shredded mozzarella melts perfectly.
  • ½ cup grated Parmesan cheese – fresh-grated is key for a nutty sharp finish.
  • Optional: fresh basil for garnish – brightens the dish and adds color.

Method
 

  1. Heat olive oil in your skillet or Dutch oven over medium heat. Add the chicken pieces and cook until golden and no longer pink inside. Season with salt, pepper, and Italian seasoning for extra flavor.
  2. Add minced garlic to the chicken and cook for 30–60 seconds. This releases the garlic’s aroma and infuses the chicken with flavor without burning it.
  3. Pour in the marinara sauce and chicken broth, stirring to combine. Bring it to a gentle simmer, allowing the flavors to blend and create a rich base for the pasta.
  4. Add uncooked pasta directly to the sauce. Stir occasionally to prevent sticking. Cook until the pasta is tender and has absorbed the sauce, about 10–12 minutes.
  5. Remove the skillet from heat and stir in shredded mozzarella and Parmesan until melted and creamy. Taste and adjust seasoning as needed. Optional: sprinkle with fresh basil.

Notes

  • I always grate my own cheese; it melts creamier than pre-shredded.
  • Don’t rush the simmering step—it allows the pasta to soak up maximum flavor.
  • If the sauce gets too thick, I add a splash of chicken broth for creaminess.
  • Toasted breadcrumbs on top add a satisfying crunch without extra frying.