Description
This One-Pot Chicken Parmesan Pasta is a delicious and easy-to-make Italian-inspired meal that combines tender chicken, rigatoni pasta, and rich marinara sauce all cooked together in a single pot. Topped with melted mozzarella and Parmesan cheeses and garnished with fresh herbs, it’s a perfect weeknight dinner that requires minimal cleanup and is packed with comforting flavors.
Ingredients
Scale
Chicken
- 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
- 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 of marinara sauce (e.g., Newman’s Own)
- Water to fill the empty marinara sauce jar
Cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Garnish
- 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 aromatics: In the same pot, add the minced onion and garlic. Sauté for 2-3 minutes, stirring frequently, until the onion becomes soft and translucent, releasing its fragrant aroma.
- Add marinara and water: Pour the marinara sauce into the pot. Then fill the empty marinara sauce jar with water and add it to the pot as well. Stir the mixture and bring it to a boil over medium-high heat, then reduce the heat to a simmer.
- Cook pasta and chicken together: Return the chicken to the pot and add the dried pasta. Stir thoroughly to combine all ingredients. Cover the pot and cook for 10-15 minutes, stirring occasionally to prevent sticking, until the pasta is fully cooked and the sauce has thickened slightly.
- Melt cheese into the pasta: Stir in the grated Parmesan cheese and 1/4 cup of the shredded mozzarella cheese until melted and well combined with the sauce and pasta.
- Add remaining mozzarella: Sprinkle the remaining mozzarella cheese on top of the pasta in the pot. Cover and cook for an additional 2-3 minutes until the cheese has melted and formed a gooey topping.
- Garnish and serve: Remove from heat, sprinkle with fresh parsley or basil, add additional dried Italian seasoning if desired, and serve hot for a comforting, cheesy meal.
Notes
- Use rigatoni or any short pasta shape for best results; longer pasta like spaghetti will require more stirring and careful cooking.
- Adjust seasoning to taste before serving, especially salt and pepper.
- For extra flavor, add red pepper flakes when sautéing onions and garlic.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of water if sauce seems too thick.
- Can substitute chicken breasts with thighs for more juicy meat.
