One Pot Chicken Parmesan Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2-3 boneless skinless chicken breasts, diced into bite-sized pieces
02 -
1 teaspoon Italian seasoning
03 -
½ teaspoon garlic powder
04 -
1 medium yellow onion, minced
05 -
3 cloves garlic, minced
06 -
16 ounces dried short-cut pasta (like rigatoni, penne, or ziti)
07 -
24 ounce jar marinara sauce
08 -
1 jar of water (using the empty marinara jar)
09 -
Salt and pepper, to taste
10 -
Olive oil, for cooking
→ Cheese and Garnish
11 -
1 cup mozzarella cheese, shredded
12 -
½ cup Parmesan cheese, grated
13 -
Additional dried Italian seasoning (optional)
14 -
Fresh parsley and/or basil, minced, for garnish
# Instructions:
01 -
Add a drizzle of olive oil to a large pot, Dutch oven, or deep skillet and heat over medium-high heat. Add the diced chicken to the hot oil and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through but not completely done. Remove the chicken to a clean plate and set aside.
02 -
In the same pot, add the minced onion and garlic. Cook for 2-3 minutes, stirring frequently, until the onions are soft and translucent and the garlic is fragrant. If the pot seems dry, add a tiny bit more olive oil.
03 -
Pour the marinara sauce into the pot with the onions and garlic. Fill the empty marinara jar with water, swirl to collect any remaining sauce, and add this water to the pot as well. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to maintain a strong simmer.
04 -
Add the partially cooked chicken back to the pot along with the dried pasta. Stir everything together to ensure the pasta is submerged in the sauce. Cover the pot with a lid and cook for 10-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked to your desired tenderness.
05 -
Once the pasta is cooked, stir in the Parmesan cheese and ¼ cup of the shredded mozzarella cheese until melted and incorporated throughout the dish. This creates a creamy, cheesy sauce that coats each piece of pasta.
06 -
Sprinkle the remaining ¾ cup of mozzarella cheese evenly over the top of the dish. Cover with the lid again and cook for an additional 2-3 minutes, or until the cheese is completely melted and gooey. Alternatively, if your pot is oven-safe, you can place it under the broiler for 1-2 minutes to get a golden, bubbly cheese top.
07 -
If desired, sprinkle additional Italian seasoning over the melted cheese for extra flavor. Garnish with freshly minced parsley and/or basil for a pop of color and fresh flavor. Serve hot directly from the pot.
# Notes:
01 -
For more decadent flavor, you can add a splash of heavy cream along with the cheeses.
02 -
This recipe is very versatile - add vegetables like bell peppers, spinach, or zucchini for extra nutrition.
03 -
The quality of your marinara sauce greatly impacts the final flavor, so use a brand you enjoy.
04 -
Leftovers keep well in the refrigerator for up to 3 days and often taste even better as the flavors meld.