One-Pot Chicken Parmesan Pasta: A Comfort Classic Made Easy

Hey there, friend! Beau here, welcoming you back to my kitchen corner at Feastical. Let’s talk about a universal truth: we all crave that epic, cheese-pulled, soul-warming goodness of Chicken Parmesan, but who has the time (or the pile of dishes) for the whole breading-and-frying orchestra on a regular Wednesday? I know I don’t.

That’s why I’m practically doing a happy dance to share this recipe with you today. This One-Pot Chicken Parmesan Pasta is my weeknight warrior, my secret weapon for when the family is hangry and the clock is ticking. It captures every single thing we love about the classic—tender chicken, rich marinara, pools of melted mozzarella, that salty punch of Parmesan—but it all comes together in one single skillet. No boiling pasta separately, no breading stations, no oven preheating. Just one pot, 30 minutes, and maximum flavor.

This isn’t just about saving time (though, wow, does it ever). It’s about creating a meal that feels like a generous, comforting hug without the culinary gymnastics. The pasta cooks right in the sauce, soaking up all that herby, garlicky, chicken-y goodness, so every single bite is infused with flavor. It’s the ultimate feel-good food that looks like you fussed, but secretly, you got to sip a glass of wine while it simmered. Sounds like a plan, right? Let’s grab that skillet and make some magic.

The Night That Inspired a One-Pot Revolution

This recipe was born out of pure, unadulterated hunger and a serious lack of clean pans. Picture it: a few years back, after a long day of recipe testing (read: delicious chaos), I promised my wife an epic Chicken Parm. But when I opened the cabinet, my baking sheets were MIA, and the sink was already hosting a party of dirty bowls. Classic.

But the craving was real. So, I looked at my trusty deep skillet, then at the chicken, then at the box of pasta, and had a “what if…” moment. What if I just… cooked it all together? Could the pasta absorb the sauce and broth like a risotto? Would the cheese melt into a gooey, unified blanket of joy? I threw caution (and a few extra cloves of garlic) to the wind.

The result was a eureka moment so loud I probably startled the neighbors. Not only did it work, it was INCREDIBLE. The pasta was more flavorful than if I’d boiled it in plain water, the chicken stayed juicy, and the cheese created this luscious, cohesive sauce that coated every nook and cranny. We scraped that skillet clean. It was a messy, beautiful triumph that immediately earned a permanent spot in our dinner rotation. Sometimes, the best recipes come from a happy accident and a desperate desire to avoid doing the dishes.

Gathering Your Flavor Arsenal

Here’s the beautiful part: you likely have most of this in your kitchen right now. This is pantry-raid cooking at its finest. Let’s break it down:

• 2 tablespoons olive oil: Our cooking fat of choice. It adds a fruity depth that butter can’t quite match here. Extra virgin is great, but any olive oil works.
• 1 lb boneless, skinless chicken breast, diced: I cut it into bite-sized chunks for quick, even cooking. Chef’s Insight: For even more tender, flavorful chicken, try using thighs! They’re harder to overcook and add a richer taste.
• Salt and black pepper, to taste: Don’t be shy here. Seasoning the chicken directly is your first layer of flavor. I use coarse kosher salt for better control.
• 3 cloves garlic, minced: The aromatic heartbeat of the dish. Fresh is best! If you’re in a pinch, ¾ teaspoon of garlic powder works.
• 2 cups marinara sauce: The foundation. Use your favorite jarred brand—this is a no-judgment zone. Or, if you have a stash of homemade, this is its time to shine!
• 2 cups chicken broth: This is the liquid magic that cooks our pasta and creates the sauce. Low-sodium is my go-to so I can control the salt level. Veggie broth works for a swap.
• 8 oz penne or rigatoni pasta (uncooked): Short, sturdy shapes are key. They hold the sauce perfectly. Penne, rigatoni, ziti, or fusilli are all fantastic. Avoid long pasta like spaghetti for this one-pot method.
• 1/2 teaspoon dried basil & 1/2 teaspoon dried oregano: Our dried herb duo. They bloom in the simmering sauce, releasing all their earthy, Italian-inspired flavor. Rubbing them between your palms before adding wakes up their oils!
• 1 cup shredded mozzarella cheese: For that iconic, stretchy, melty goodness. I like to use a low-moisture, pre-shredded blend for convenience, but fresh mozzarella torn into pieces is next-level.
• 1/2 cup grated Parmesan cheese: The flavor booster. Please, for the love of all things cheesy, use real Parmigiano-Reggiano if you can. The pre-grated stuff in a can doesn’t melt or taste the same.
• Optional: chopped fresh parsley or basil for garnish: This isn’t just for looks! A sprinkle of fresh green right at the end adds a pop of color and a bright, fresh flavor that cuts through the richness beautifully.

Let’s Build Your One-Pot Wonder: Step-by-Step

Ready? Tie on your apron (or don’t, I’m not the boss of you), and let’s get cooking. Follow these steps, and you’ll have dinner on the table before you know it.

1. Brown That Chicken: Heat your olive oil in a large, deep skillet or Dutch oven over medium heat. Add your diced chicken, season it well with salt and pepper, and let it sauté without moving it for a few minutes to get a nice golden sear. Then, stir it around until it’s cooked through. This browning equals big flavor. Chef’s Hack: Don’t crowd the pan! If you pile it all in, the chicken will steam instead of brown. Cook in two batches if needed. Once done, scoop it out onto a plate and let it hang out.
2. Wake Up the Aromatics: In that same beautiful, flavorful pan (see? We’re using all those tasty browned bits!), add the minced garlic. Cook it for just 30 seconds until it’s fragrant. You’ll smell it—that’s your cue to move on. You don’t want it to burn and turn bitter.
3. The Big Pour & Simmer: Now, pour in your marinara sauce and chicken broth. Add the dried basil and oregano. Give it a good stir, scraping up any delicious bits stuck to the bottom of the pan. This is called “deglazing,” and it’s a fancy term for “getting all the good flavor into your sauce.” Now, stir in your uncooked pasta. Yes, right from the box!
4. The Patient Simmer: Bring the whole mixture to a lively boil. Then, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 12-15 minutes. Stir it once or halfway through to prevent any sticking. You’ll know it’s done when the pasta is al dente (tender but with a slight bite) and most of the liquid has been absorbed into a lush sauce. Pro Tip: If your stove runs hot, check it at the 10-minute mark. You can always add a splash more broth if it’s drying out.
5. The Cheesy Grand Finale: Turn off the heat. Stir the cooked chicken back into the skillet. Now, sprinkle over both the mozzarella and Parmesan. Gently fold the cheeses into the pasta until they start to melt into a glorious, creamy sauce. Don’t over-stir—let the residual heat do the work.
6. The Rest (The Hardest Part): This is crucial! Let the skillet sit, covered, for 2-3 minutes off the heat. This allows the sauce to thicken up perfectly and the flavors to marry. Use this time to set the table, toss a quick salad, or just admire your handiwork.
7. Garnish & Serve: Give it one final gentle stir, then dish it up into bowls. Top with a generous sprinkle of fresh parsley or basil for that perfect finish. And dig in!

How to Serve It Up in Style

This dish is a complete meal in a bowl, but a few simple sides can turn it into a feast. I love serving it family-style, right from the skillet in the middle of the table—it’s inviting and means fewer dishes!

• The Essential Side: A simple, crisp green salad with a tangy vinaigrette (like my Easy Lemon Garlic Dressing) is the perfect counterpoint to the rich, cheesy pasta. It cuts through and cleanses the palate.
• The Bread Basket: A loaf of warm, crusty garlic bread or some soft, buttery breadsticks are non-negotiable for sauce-mopping duties. It’s a rule.
• Veggie Boost: For a greener meal, sauté some spinach or broccoli florets on the side, or stir a handful of fresh baby spinach into the pasta right before adding the cheese—it wilts beautifully.
• Presentation Tip: For a pretty touch, serve individual portions in shallow pasta bowls. Use a spoon to twirl the pasta high, creating a nice mound. Finish with an extra dusting of Parmesan and that fresh herb garnish. A little drizzle of good olive oil over the top just before serving adds a lovely sheen and flavor.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Play with it! Here are a few of my favorite riffs:

• “Spicy Arrabbiata” Style: Love heat? Use a spicy arrabbiata marinara sauce, and add a pinch of red pepper flakes when you cook the garlic. Top with creamy ricotta dollops to balance the spice.
• Vegetarian Powerhouse: Skip the chicken! Add a can of drained and rinsed white beans (cannellini or great northern) or sliced mushrooms when you add the sauce. You’ll still get great protein and a hearty, meaty texture.
• Creamy Tomato Dream: For an extra-indulgent, rosé-style sauce, stir in ¼ cup of heavy cream or full-fat coconut milk (for dairy-free) along with the cheeses. It becomes unbelievably luxurious.
• “Everything but the Kitchen Sink” Veggie Load: Boost the nutrition by adding diced bell peppers, zucchini, or sliced onions. Sauté them with the garlic for a few minutes before adding the liquids.
• Gluten-Free & Whole Wheat: This method works perfectly with your favorite gluten-free pasta (just check the liquid needs on the box) or whole wheat pasta. The sauce clings just as well!

Beau’s Kitchen Notes & Stories

Over the years, this recipe has become a true friend in my kitchen. I’ve made it on lazy Sundays, for last-minute potlucks (it travels great in the skillet with a lid!), and even doubled it for a crowd. The biggest evolution? Realizing that letting it sit for those few final minutes off the heat is the absolute secret to the perfect saucy consistency—not too runny, not too thick.

A funny story: I once taught this recipe to my nephew, who was in his first apartment. He called me, panicked, because he only had a tiny saucepan. Let’s just say we learned that “one-pot” doesn’t mean “one pot that’s too small.” A big, deep skillet is your best friend here to prevent bubbly, tomatoey overflow! Now, he owns a proper 12-inch skillet and makes this weekly.

Your Questions, Answered

Q: My pasta turned out a bit hard/still crunchy. What happened?
A: This usually means there wasn’t quite enough liquid, or the heat was too high so the liquid evaporated too fast before the pasta could cook. Next time, make sure your lid is on tight during simmering, and add an extra 1/4 to 1/2 cup of broth at the beginning if your skillet seems to lose moisture quickly. You can also rescue it by stirring in a splash more broth and cooking for a few more minutes, covered.

Q: Can I use a different type of pasta?
A: Absolutely! Stick with short shapes with grooves or tubes that trap sauce. Penne, rigatoni, farfalle, and rotini are all winners. Avoid long pasta (spaghetti, fettuccine) and tiny pasta (orzo) as they cook very differently.

Q: How do I store and reheat leftovers?
A: Leftovers keep beautifully! Store in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave with a splash of broth or water to loosen the sauce, or in a skillet over low heat, stirring often. The pasta will absorb more liquid as it sits, so that extra splash is key.

Q: Is it okay to use frozen chicken?
A> It’s best to thaw it first. If you add frozen diced chicken directly, it will release a lot of water and throw off your liquid ratio, potentially making the sauce watery and unevenly cooked. Thaw it in the fridge overnight or in a bowl of cold water for quicker results.

One-Pot Chicken Parmesan Pasta : A Comfort Classic Made Easy

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• Author: BeauCollier

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Description

Hey friend! Beau here from Feastical. When a craving for classic Chicken Parmesan hits, but the sink is already full and time is tight, this one-pot wonder saves the day. Tender chicken, herby marinara, melty mozzarella, and salty Parmesan come together in a single skillet—no boiling, no breading, no baking. Just big flavor in about 30 minutes.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil

• 1 lb boneless, skinless chicken breast, diced (or thighs for extra juiciness)

• Salt & black pepper, to taste

• 3 cloves garlic, minced

• 2 cups marinara sauce

• 2 cups chicken broth (low-sodium preferred)

• 8 oz uncooked short pasta (penne, rigatoni, ziti, or rotini)

• ½ tsp dried basil

• ½ tsp dried oregano

• 1 cup shredded mozzarella cheese

• ½ cup freshly grated Parmesan cheese

• Optional garnish: chopped fresh basil or parsley

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Instructions

• Brown the chicken
  Heat olive oil in a large, deep skillet over medium heat. Add chicken, season with salt and pepper, and cook until lightly golden and just cooked through. Transfer to a plate.

• Bloom the garlic
  In the same skillet, add garlic and cook 30 seconds until fragrant (don’t let it brown).

• Build the sauce
  Stir in marinara, chicken broth, basil, and oregano. Scrape up any browned bits. Add the uncooked pasta and stir to combine.

• Simmer
  Bring to a boil, then reduce heat to low. Cover and simmer 12–15 minutes, stirring once halfway, until pasta is al dente and the sauce is thickened. Add a splash of broth if needed.

• Cheesy finish
  Turn off heat. Stir the chicken back in. Sprinkle mozzarella and Parmesan over the top and gently fold until melty and creamy.

• Rest & serve
  Cover and let rest 2–3 minutes to thicken. Garnish with fresh herbs and serve hot.

Notes

• Short pasta only: Tubes and twists cook evenly and hold sauce best.

• Don’t rush the simmer: Too high heat can evaporate liquid before pasta cooks.

• Extra saucy? Add ¼–½ cup more broth at the end.

• Spinach boost: Stir in a handful of baby spinach right before the cheese—it wilts perfectly.

• Make it spicy: Add red pepper flakes with the garlic.

Nutritional Information*

Okay, let’s talk nourishment. This is a balanced, satisfying meal that fuels you up. Here’s a rough breakdown per serving (based on 4 servings, using the ingredients listed):

• Calories: ~480
• Protein: ~35g (Thanks, chicken and cheese! Great for keeping you full.)
• Carbohydrates: ~40g (The pasta gives us the energy to keep going.)
• Fat: ~20g (The good fats from olive oil and the richness from cheese.)
• Fiber: ~3g
• Sugar: ~5g (Primarily from the natural tomatoes in the marinara.)

*Please note: This is an estimate generated from the listed ingredients. Nutritional values can vary significantly based on the specific brands of marinara, cheese, and pasta you use. For precise dietary tracking, I recommend using a calculator with your exact products.

Final Thoughts

This One-Pot Chicken Parmesan Pasta is more than just a recipe—it’s a celebration of flavor, simplicity, and real-life cooking. It’s the answer to those nights when you want something deeply satisfying, impressively delicious, but entirely achievable. It proves that a home-cooked meal doesn’t have to be complicated to feel special, and that the best dishes often come from a blend of inspiration and practicality.

From my kitchen’s “happy accident” to your family table, this skillet wonder is designed to deliver joy—the joy of more time, fewer dishes, and a shared meal that brings everyone together. So here’s to less time at the sink and more time at the table, savoring those cheesy, saucy, perfectly cozy bites. You’ve got this.