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This chicken parmesan pasta became my answer when I was craving that classic Italian restaurant flavor but didn't want to deal with breading and frying chicken or making a huge mess in the kitchen. Combining seasoned chicken with marinara sauce and melted cheese, then tossing it all with pasta creates this incredible one-pot meal that delivers all those amazing chicken parm flavors in a way that's actually doable for weeknight dinners. I discovered this recipe when my family was getting tired of our usual pasta rotation and I wanted something that felt special but wouldn't stress me out.
My kids, who usually pick apart anything that looks too "fancy," absolutely devoured this. They love that it tastes like their favorite restaurant dish but in pasta form, and I love that I can make it without turning my kitchen into a disaster zone. Even my picky eater cleaned her plate and asked if we could have it again.
Ingredients
- Cubed chicken breast: Cooks faster and distributes more evenly than whole pieces
- Seared then simmered: Gets great flavor from browning then becomes tender in the sauce
- Quality marinara sauce: The base of all the flavor, so use one you actually like
- Two cheese combo: Parmesan for flavor, mozzarella for that perfect melt
- Fresh basil finish: Brightens everything up and adds that authentic Italian touch
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Step-by-Step Instructions
- Seasoning and searing
- Season cubed chicken with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the chicken for 2 minutes on each side until golden. Remove and set aside - it doesn't need to be cooked through yet.
- Building the sauce
- Add the remaining olive oil to the same pan and sauté minced onion until translucent, then add garlic and cook until fragrant. Stir in the marinara sauce, scraping up any browned bits from the chicken for extra flavor.
- Cooking the chicken
- Return the seared chicken to the pan and spoon sauce over it. Cover and cook on medium-low heat for 15-20 minutes until the chicken reaches 165°F internal temperature. The slow simmering makes the chicken incredibly tender.
- Bringing it together
- Stir in your cooked pasta along with the parmesan cheese and ¼ cup of mozzarella. Cook on low, stirring occasionally, until the cheese melts into the sauce and everything's well combined.
- The cheesy finish
- Sprinkle the remaining mozzarella over the top, cover, and let it sit off the heat for a few minutes until the cheese is melted and gooey. Garnish with fresh basil before serving.
I learned that using cubed chicken instead of whole breasts makes this dish so much better. It cooks more evenly, distributes throughout the pasta better, and every bite has chicken instead of having to hunt for it.
Perfect Serving Ideas
This is rich and satisfying enough to be a complete meal, but it's great with some garlic bread and a simple Caesar salad. The Italian flavors pair beautifully with a glass of red wine for the adults. Fresh Italian bread for soaking up any extra sauce never goes amiss.
Making It Different
Try using different pasta shapes like penne or rotini for variety. Sometimes I add diced bell peppers or mushrooms with the onions for extra vegetables. Different marinara sauces can completely change the flavor profile - try ones with herbs or roasted garlic.
Storage and Leftovers
This keeps really well in the fridge for several days and reheats beautifully. Add a splash of marinara or chicken broth when reheating to loosen it up if needed. It also freezes well - just thaw overnight and reheat gently on the stovetop.
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This chicken parmesan pasta has become one of those reliable dinner recipes that makes everyone happy without making me crazy. It delivers all the comfort and satisfaction of classic chicken parmesan in a format that's perfect for family dinners. Sometimes the best meals are the ones that take restaurant favorites and make them work for real life at home.
Frequently Asked Questions
- → Can I use a different type of pasta for this recipe?
- Yes! Rigatoni and penne work best because their shapes hold the sauce well, but you can use any short pasta like rotini, shells, or ziti.
- → Do I need to cook the pasta separately?
- Yes, cook the pasta according to package directions before adding it to the chicken and sauce mixture. This ensures it doesn't overcook in the sauce.
- → Can I make this recipe ahead and freeze it?
- Absolutely! Combine the seared chicken, sauce, and cheeses (except the final mozzarella topping) and freeze for up to 3 months. Add pasta when reheating.
- → What if I don't have a Dutch oven?
- You can use any large, heavy-bottomed pot with a lid. Just make sure it's big enough to hold all the ingredients comfortably.
- → How do I know when the chicken is done?
- Use a meat thermometer to check that the internal temperature reaches 165°F. The chicken should also be white throughout with no pink areas.