Oh, friend, pull up a chair! I’ve been just itching to tell you about this recipe. You know how some dishes just burrow right into your heart and become those go-to, comforting meals that save your sanity on a crazy Tuesday night? Well, for me, that’s definitely my One-Pot Chicken Parmesan Pasta.
It all started a few years back, during that whirlwind season where it felt like we were always rushing from one activity to the next, and dinner was often an afterthought. I was desperately searching for something hearty and delicious that didn’t leave me with a mountain of dishes, because, let’s be real, after a long day, the last thing anyone wants to do is scrub pots and pans.
I remember one particularly chaotic evening, the scent of simmering tomatoes and herbs filling the kitchen, cheese bubbling over tender chicken and perfectly cooked pasta, all from one pot. It smelled absolutely heavenly, like a warm hug after a frantic day.
That’s when I knew this One-Pot Chicken Parmesan Pasta was a keeper. It was an “aha!” moment, seeing everyone gathered around the table, digging into a delicious, satisfying meal, and knowing I only had one pot to wash. What a relief! This isn’t just another quick chicken parmesan meal; it’s a lifesaver.
Before I stumbled upon the magic of a skillet chicken pasta recipe that combined everything into one happy pot, my attempts at chicken parmesan pasta were always a multi-pot, multi-step ordeal.
Frying the chicken, boiling the pasta separately, simmering the sauce in another pan – it felt like a marathon, and by the time dinner was on the table, I was exhausted. But the beauty of this One-Pot Chicken Parmesan Pasta is how it simplifies everything without sacrificing any of that incredible, cheesy, tomato-rich flavor we all adore.
It genuinely feels like a warm hug in a bowl, perfect for those evenings when you crave something truly satisfying but don’t have hours to spend in the kitchen. It quickly became a cornerstone of our weeknight meal rotation, a creamy tomato chicken pasta that everyone, from the pickiest eater to the most discerning palate, happily devours. I just know you’re going to adore how easy and delicious this One-Pot Chicken Parmesan Pasta is, and how it frees up your precious evening time.
INGREDIENTS :
Alright, let’s talk ingredients! The beauty of this One-Pot Chicken Parmesan Pasta is that it uses pantry staples you probably already have on hand, which is always a win in my book. When I’m planning my weeknight chicken pasta dish, I always start by checking my pantry for these essentials.
Here’s what you’ll need for this delicious One-Pot Chicken Parmesan Pasta:
- 2 tablespoons Olive Oil: I always use a good quality extra virgin olive oil for my One-Pot Chicken Parmesan Pasta; it really makes a difference in the initial flavor building.
- 1 pound Boneless, Skinless Chicken Breasts: Cut into 1-inch pieces. When making One-Pot Chicken Parmesan Pasta, I sometimes buy the pre-cut chicken tenders or cutlets to save a few minutes, or even use chicken thighs if I want a richer flavor.
- 1 medium Yellow Onion: Diced.
- 3 cloves Garlic: Minced.
- 1 (28 ounce) can Crushed Tomatoes: Look for a good brand here; it’s the heart of your creamy tomato chicken pasta sauce.
- 1 (15 ounce) can Tomato Sauce:
- 4 cups Chicken Broth: Low sodium is my preference so I can control the saltiness myself.
- 1 teaspoon Dried Oregano:
- 1/2 teaspoon Dried Basil:
- 1/4 teaspoon Red Pepper Flakes: (Optional, for a little kick!)
- 12 ounces Penne Pasta: Or any short pasta like rotini or ziti. I’ve found penne works best for this skillet chicken pasta recipe.
- 1/2 cup Heavy Cream: This is what gives your One-Pot Chicken Parmesan Pasta that lovely creamy texture.
- 1 cup Shredded Mozzarella Cheese: Plus more for serving.
- 1/2 cup Grated Parmesan Cheese: Plus more for serving. This is crucial for that classic easy chicken parm pasta flavor.
- 1/4 cup Fresh Parsley: Chopped, for garnish.
- Salt and Black Pepper: To taste.
Here’s a One-Pot Chicken Parmesan Pasta trick I learned from my mom: always taste your broth and tomatoes before adding salt. Brands vary, and you can always add more salt, but you can’t take it away! For busy families, you can often find pre-diced onions and minced garlic in the produce section or frozen aisle, which can be real time-savers when you’re whipping up a quick chicken parmesan meal like this.
As for cost-saving, buying chicken breasts in bulk when they’re on sale and freezing them is a smart move.
And if you have any leftover chicken broth or tomato sauce, just pop it in an airtight container in the fridge – they’ll be great for another one-pot wonder later in the week.
HOW TO MAKE – STEP-BY-STEP:
Alright, let’s get down to the good stuff – making this incredibly simple and utterly delicious One-Pot Chicken Parmesan Pasta! You’re going to love how straightforward this skillet chicken pasta recipe is.
1. Brown the Chicken:
Grab a large, deep skillet or a Dutch oven – this is our hero for the entire One-Pot Chicken Parmesan Pasta process. Heat the olive oil over medium-high heat. Add your diced chicken pieces. Season them lightly with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, until they’re nicely browned on all sides.
Don’t worry if they’re not cooked all the way through; they’ll finish cooking in the sauce. This step is about building flavor and getting some lovely color on the chicken. I learned the hard way with One-Pot Chicken Parmesan Pasta that skipping this browning step makes a difference in the depth of flavor. Once browned, transfer the chicken to a plate and set it aside for a moment.
2. Sauté Aromatics:
Reduce the heat to medium. Add the diced onion to the same skillet. Cook, stirring occasionally, for about 3-5 minutes until it softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant. Oh, your kitchen should start smelling amazing right about now – that’s the beginning of your creamy tomato chicken pasta magic! Don’t let the garlic burn; it can turn bitter fast.
3. Deglaze and Add Tomatoes:
Pour in the crushed tomatoes, tomato sauce, and chicken broth. Give the bottom of the pan a good scrape with a wooden spoon to loosen up any browned bits from the chicken and onions – that’s pure flavor! Stir in the dried oregano, dried basil, and red pepper flakes (if you’re using them). Season with a pinch more salt and pepper. This is the base for your quick chicken parmesan meal.
4. Add the Pasta:
Now for the fun part! Add the uncooked penne pasta directly into the sauce in the skillet. Make sure the pasta is mostly submerged in the liquid. If it seems like it needs a tiny bit more liquid, you can add a splash more broth or even water, but don’t overdo it. In my kitchen, One-Pot Chicken Parmesan Pasta usually benefits from just enough liquid to cover the pasta, letting it absorb all that wonderful flavor.
5. Simmer and Cook:
Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for about 12-15 minutes, stirring occasionally to prevent the pasta from sticking. Stirring is key here; it helps the pasta cook evenly and prevents it from clumping. You want to cook the pasta until it’s al dente – tender but with a slight bite.
This is typically how long it takes for a weeknight chicken pasta dish like this. While the One-Pot Chicken Parmesan Pasta is cooking, I usually do a quick wipe-down of the counters or put away the cutting board, keeping that single-pot dream alive! For reference, you can check out tips on cooking pasta al dente.
6. Return Chicken and Add Cream:
Once the pasta is cooked to your liking, turn off the heat. Stir in the cooked chicken pieces and the heavy cream. This is where your One-Pot Chicken Parmesan Pasta really starts to come together and get that rich, velvety texture.
7. Melt the Cheese:
Sprinkle in the shredded mozzarella and grated Parmesan cheese. Stir gently until the cheeses are melted and fully incorporated, creating that luscious, gooey goodness. Your One-Pot Chicken Parmesan Pasta should smell like an Italian restaurant right now – warm, cheesy, and inviting.
8. Garnish and Serve:
Ladle generous portions into bowls, sprinkle with fresh chopped parsley and a little extra Parmesan cheese if you wish. This One-Pot Chicken Parmesan Pasta is best served immediately, straight from the pot! Don’t worry if your One-Pot Chicken Parmesan Pasta looks a little saucy at first; the pasta will continue to absorb liquid as it sits. Just dig in and enjoy the simplicity and deliciousness!
SERVING:
Oh, the best part! Once that delicious One-Pot Chicken Parmesan Pasta is ready, the kitchen is filled with that incredible aroma of melted cheese, tomatoes, and herbs. It’s truly one of the most comforting smells. My family absolutely adores this dish, and it’s amazing how quickly everyone gathers around the table when they know this creamy tomato chicken pasta is on the menu.
The kids love our One-Pot Chicken Parmesan Pasta when I top it with a little extra sprinkle of Parmesan and sometimes even a few mini pepperoni slices, just to make it extra fun for them – a little trick I learned to make any quick chicken parmesan meal even more appealing!
For side dishes, I usually keep it simple because this One-Pot Chicken Parmesan Pasta is a complete meal on its own. A crisp green salad with a light vinaigrette is always a good choice; the freshness cuts through the richness of the pasta perfectly. Sometimes, if I’m feeling fancy or have a little extra time, I’ll whip up some garlic bread or even some quick homemade breadsticks. Dipping them into that amazing sauce is just divine!
This One-Pot Chicken Parmesan Pasta is perfect for so many occasions – from a regular busy weeknight dinner when you need a speedy weeknight chicken pasta dish, to a casual get-together with friends. It’s hearty enough to feel special but simple enough that you won’t be stressed out in the kitchen.
When it comes to presentation, I love serving this straight from the skillet right onto individual plates or bowls. It has that rustic, home-cooked charm. A little sprinkle of fresh parsley or basil and maybe a swirl of good quality olive oil on top makes it look extra inviting. If you have extra One-Pot Chicken Parmesan Pasta, it reheats beautifully for lunch the next day.
Just add a tiny splash of chicken broth or water when reheating on the stove or in the microwave to loosen up the sauce, as the pasta will soak up more liquid overnight.
I’ve even tried a seasonal variation where I added some chopped bell peppers or spinach in the last few minutes of cooking, and it was fantastic – a great way to sneak in some extra veggies! My friends always ask for this One-Pot Chicken Parmesan Pasta recipe whenever I serve it, often commenting on how surprised they are it’s a one-pot dish because it tastes like it took so much more effort!
FAQs:
I get a lot of questions about making this One-Pot Chicken Parmesan Pasta, and I’m happy to share my experiences and what I’ve learned along the way. It’s a popular choice for an easy chicken parm pasta, so these are common things that come up!
Q: Can I use different types of pasta for this One-Pot Chicken Parmesan Pasta?
A: Absolutely! I usually use penne because it holds up well and traps the sauce beautifully, but I’ve also had success with rotini, ziti, or even cavatappi. The key is to use a short pasta. Just keep an eye on the cooking time, as different pasta shapes might cook slightly faster or slower. I’ve found some brands of whole wheat pasta take a bit longer for this skillet chicken pasta recipe, so just test it at the 12-minute mark.
Q: My sauce seems too thick/thin. What can I do?
A: This is a common concern! If your sauce for the One-Pot Chicken Parmesan Pasta seems too thick after cooking, simply stir in a splash more chicken broth or even a little water until it reaches your desired consistency. If it’s too thin, you can let it simmer, uncovered, for a few more minutes to reduce slightly, but honestly, as it cools, the pasta will continue to absorb liquid and the sauce will thicken. My family prefers it a little saucier, so I tend to err on the side of slightly more liquid.
Q: Can I make this One-Pot Chicken Parmesan Pasta vegetarian?
A: You sure can! To make a vegetarian version of this creamy tomato chicken pasta, just omit the chicken. You could add some sliced mushrooms, bell peppers, or even a can of drained cannellini beans for extra protein. Just sauté them with the onion and garlic at the beginning. It makes a fantastic meatless weeknight chicken pasta dish!
Q: How do I store leftovers, and how long does One-Pot Chicken Parmesan Pasta last?
A: Leftovers of this One-Pot Chicken Parmesan Pasta are fantastic! Store them in an airtight container in the refrigerator for up to 3-4 days. When reheating, I like to add a tablespoon or two of chicken broth or water to help loosen up the sauce, as the pasta tends to soak up a lot of the liquid as it sits. A quick chicken parmesan meal like this is great for meal prep!
Q: Can I freeze this One-Pot Chicken Parmesan Pasta?
A: I’ve tried freezing it, but I’ll be honest, the pasta can sometimes get a little soft or mushy upon thawing and reheating. It’s still edible, but it loses that perfect al dente texture. For that reason, I usually recommend enjoying it fresh or just refrigerating leftovers for a few days. If you do freeze, make sure it’s completely cooled first, and use freezer-safe containers.
Q: What kind of chicken is best for this One-Pot Chicken Parmesan Pasta?
A: Boneless, skinless chicken breasts are my go-to for this recipe because they cook quickly and absorb the flavors well. However, you could definitely use boneless, skinless chicken thighs if you prefer; they tend to stay a bit more moist. Just make sure to cut them into similar 1-inch pieces so they cook evenly with the pasta. You know what I do when my One-Pot Chicken Parmesan Pasta needs to come together super fast? I sometimes use pre-cooked rotisserie chicken, shredding it and adding it in at the very end with the cream and cheese to simply warm through. That’s a real time-saver!
Q: Can I add extra vegetables to this recipe?
A: Absolutely! This is such a flexible recipe. I often toss in a handful of fresh spinach during the last 5 minutes of cooking – it wilts beautifully right into the sauce. Chopped bell peppers, zucchini, or even a can of drained corn would also be lovely additions. This helps to make your quick chicken parmesan meal even more nutritious.
My Final Thoughts:
You know, some recipes just click with your family and become part of your home’s story, and this One-Pot Chicken Parmesan Pasta is definitely one of those for us. It’s not just about the convenience, although that’s a huge bonus; it’s about the way it brings everyone to the table, the happy sighs after a delicious meal, and the feeling of accomplishment knowing you’ve created something so satisfying with minimal fuss. This One-Pot Chicken Parmesan Pasta has saved me on so many busy nights, and I truly hope it does the same for you. It’s truly a creamy tomato chicken pasta dream!
My One-Pot Chicken Parmesan Pasta Pro Tips:
- Don’t skimp on the browning! That initial sear on the chicken creates a wonderful depth of flavor that carries through the entire dish. It’s what makes this skillet chicken pasta recipe truly sing.
- Taste as you go. Seriously, a little taste of the sauce before adding the pasta helps you adjust salt and seasoning. Every brand of broth and tomatoes is a little different, so trust your palate!
- Give it a good stir. While the pasta is simmering, give it a stir every few minutes. This prevents sticking to the bottom of the pot and helps the pasta cook evenly, so you get perfectly tender pasta in your One-Pot Chicken Parmesan Pasta.
If you’re feeling adventurous, there are so many ways to make this One-Pot Chicken Parmesan Pasta your own. We’ve tried a spicy version with extra red pepper flakes and a dash of hot sauce, which my husband absolutely loves. My daughter prefers it with extra mozzarella and a sprinkle of dried Italian herbs for more cheesy goodness.
And sometimes, I’ll swap out the penne for rotini for a different texture, or even add in some diced zucchini for a little extra veggie goodness if I have it on hand, making it a truly versatile weeknight chicken pasta dish.
You can even check out some other great chicken and pasta ideas like my Garlic Parmesan Chicken Meatloaves or Creamy Garlic Parmesan Chicken if you’re looking for more inspiration.
I really hope this One-Pot Chicken Parmesan Pasta becomes a beloved staple in your kitchen, just like it has in mine. It’s one of those recipes that reminds you that delicious, comforting meals don’t have to be complicated.
So go ahead, give it a try, gather your loved ones around the table, and savor every bite of your easy chicken parm pasta. You got this, and I can’t wait to hear how much you love your very own One-Pot Chicken Parmesan Pasta!
Remember, the USDA recommends cooking chicken to an internal temperature of 165°F for safety, you can find more information here. And the great thing about one-pot meals is how they contribute to a simpler, healthier cooking routine, offering many benefits for busy families, as Healthline explains here. It’s a wonderful feeling to create something so good with so little fuss.
One-Pot Chicken Parmesan Pasta
Enjoy a hearty and flavorful Chicken Parmesan Pasta that comes together in just one pot, making weeknight dinners incredibly simple. Tender chicken, al dente pasta, and rich tomato sauce are topped with melted cheese for a comforting meal the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 12 oz penne or ziti pasta, uncooked
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (for garnish, optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken cubes, season with salt and pepper, and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 3-5 minutes, scraping up any browned bits from the bottom. Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes and chicken broth. Bring the mixture to a boil.
- Add the uncooked pasta to the pot, stirring well to ensure it’s fully submerged. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Return cooked chicken to the pot. Stir in Parmesan cheese and mozzarella cheese until melted and well combined.
- Remove from heat and let stand for 5 minutes before serving. Garnish with fresh basil and extra Parmesan cheese, if desired.
Notes
For an extra layer of flavor, consider adding a pinch of red pepper flakes with the garlic for a subtle kick.