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

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.

Ingredients

Scale

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

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.