Description
A delicious and easy one-pot Chicken Parmesan Pasta recipe that combines tender chicken, savory marinara sauce, and cheesy goodness with perfectly cooked pasta. This hearty dish comes together in just 35 minutes, making it ideal for quick weeknight dinners. Loaded with Italian flavors and topped with fresh herbs, it’s a comforting meal the whole family will love.
Ingredients
Scale
Chicken and Seasonings
- 2-3 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil, for cooking
Vegetables and Aromatics
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
Pasta and Sauce
- 16 oz dried short-cut pasta (e.g., rigatoni)
- 24 oz jar marinara sauce (e.g., Newman’s Own)
- Water to fill the empty marinara sauce jar (approximately 24 oz)
Cheese and Garnish
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
- Additional dried Italian seasoning (optional)
- Fresh parsley and/or basil, minced for garnish
Instructions
- Cook the chicken: In a large pot, heat a drizzle of olive oil over medium-high heat. Add the diced chicken and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through. Remove the chicken from the pot and set it aside.
- Sauté onion and garlic: In the same pot, add the minced onion and garlic. Sauté for 2-3 minutes, stirring frequently, until the onions are soft and translucent and the garlic is fragrant.
- Add sauce and water: Pour in the marinara sauce. Then, fill the empty marinara sauce jar with water and add it to the pot. Stir well to combine and bring the mixture to a boil, then reduce to a simmer.
- Cook pasta and chicken: Add the chicken back to the pot, followed by the dried pasta. Stir everything to combine evenly. Cover the pot with a lid and cook for 10-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and cooked through.
- Add cheeses: Stir in the grated Parmesan cheese and 1/4 cup of shredded mozzarella cheese into the pasta mixture. Mix until the cheeses have melted and the sauce is creamy.
- Melt remaining mozzarella: Sprinkle the remaining 3/4 cup of shredded mozzarella cheese evenly on top of the pasta. Cover the pot again and cook for another 2-3 minutes until the mozzarella is melted and bubbly.
- Garnish and serve: Remove from heat. Garnish with fresh minced parsley and/or basil, and optionally sprinkle additional dried Italian seasoning. Serve hot for a delicious, comforting meal.
Notes
- You can substitute rigatoni with penne, ziti, or any short pasta shape of your choice.
- For a spicier version, add red pepper flakes when sautéing the onions and garlic.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- To add extra veggies, stir in baby spinach or chopped mushrooms when adding the sauce.
- Use low-sodium marinara sauce to control the sodium content if desired.
