Chicken Parmesan Pasta Recipe is your go-to solution for a creamy, cheesy, and irresistibly delicious dinner—all made in just one pot! With only 10 minutes of prep and a quick 20-minute cook time, this hearty dish delivers all the bold, comforting flavors of traditional chicken parmesan, made even easier by combining everything into one pan. Perfect for weeknights or family dinners, this pasta recipe satisfies cravings fast, without the hassle of multiple dishes. It’s savory, rich, and totally crowd-pleasing, making it a must-have in your recipe rotation.
Why You’ll Love This Chicken Parmesan Pasta Recipe
You’ll fall in love with this Chicken Parmesan Pasta Recipe for its flavor, simplicity, and convenience. Everything cooks in one pot, so cleanup is a breeze. Juicy chicken, tender pasta, and rich marinara come together with melty mozzarella and Parmesan for that classic chicken parm taste—without breading or frying. Whether you’re short on time or just craving something cozy, this dish hits the mark every time. Plus, it’s easy to customize and great for leftovers!
Ingredients
Here’s everything you’ll need for six servings of this delicious Chicken Parmesan Pasta Recipe:
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts, diced
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- 1 medium yellow onion, finely minced
- 1 tablespoon garlic paste
- 24 oz pasta sauce (any favorite marinara or tomato-based sauce)
- 24 oz chicken stock or broth
- 16 oz dried rigatoni pasta
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Step-by-Step: How to Make Chicken Parmesan Pasta Recipe
- Cook the Chicken
Heat olive oil in a Dutch oven or large pot over medium heat. Add diced chicken, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir and cook until the chicken is nearly cooked through—about 6–8 minutes. - Add Onions and Garlic
Stir in the minced onion and garlic paste. Continue cooking for another 5–7 minutes until the onion softens and turns translucent. - Simmer with Sauce and Pasta
Pour in the pasta sauce and chicken stock. Add the uncooked rigatoni pasta. Stir to combine, cover the pot, and let simmer on low for 12–14 minutes, stirring occasionally. - Add Cheese
Once pasta is al dente, stir in 1 cup of mozzarella until melted. Sprinkle remaining mozzarella and Parmesan over the top, cover, and allow the cheese to melt fully. - Garnish and Serve
Sprinkle with fresh parsley, season to taste with salt and pepper, and serve hot!
Helpful Tips
- Use a heavy pot like a Dutch oven for even cooking.
- Stir often to prevent pasta from sticking.
- Aim for al dente pasta—it finishes cooking off-heat.
- Broil the top layer of cheese for a crispy finish, if desired.
- Let the dish sit a few minutes before serving for thicker sauce and better flavor.
Substitutions And Variations
- Pasta: Penne, rotini, or shells work great in place of rigatoni.
- Meat: Substitute with ground chicken, turkey, or even plant-based protein.
- Sauce: Use vodka sauce or tomato basil for a flavor twist.
- Cheese: Add provolone or fontina for extra creaminess.
- Veggies: Mix in spinach, mushrooms, or zucchini for added nutrition.
- Heat: Add red pepper flakes or cayenne for spice lovers.
Storage Instructions
- Refrigeration: Keep any leftovers in a sealed airtight container in the refrigerator for up to four days.
- Reheating: Reheat slowly on the stovetop or in the microwave, adding a bit of chicken broth or water to help preserve the creamy texture.
Nutritional Information (per serving)
- Calories: 563 kcal
- Carbohydrates: 65g
- Protein: 46g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 93mg
- Sodium: 1089mg
- Potassium: 780mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 346 IU
- Vitamin C: 5mg
- Calcium: 341mg
- Iron: 2mg
Serving Suggestions
- Serve with a crisp Caesar or garden salad.
- Add garlic bread or focaccia to soak up extra sauce.
- Pair with roasted veggies or steamed broccoli.
- Top with extra cheese, crushed red pepper, or fresh basil for extra flavor.
- Enjoy with a glass of red wine like Chianti or Sangiovese.
Frequently Asked Questions About Chicken Parmesan Pasta Recipe
Q: Can I use pre-cooked chicken?
A: Yes! Rotisserie or leftover chicken works great. Add it after the onions are softened to warm through before adding sauce and pasta.
Q: Is this recipe gluten-free?
A: You can use gluten-free pasta and ensure your sauce and broth are gluten-free. Watch for cross-contamination if you’re highly sensitive.
Q: Can I make it ahead of time?
A: This pasta is best fresh, but you can prep the chicken and sauce a day ahead. Add pasta and cheese when ready to serve.
Q: How do I keep the pasta from overcooking?
A: Simmer gently and check around 12 minutes. Pasta should be firm to the bite (al dente). Remove from heat immediately once it’s done.
Q: What cheese alternatives can I use?
A: For a dairy-free version, try vegan mozzarella and Parmesan. They melt differently but still provide a creamy texture and flavor.
Conclusion
Thank you so much for stopping by and giving this Chicken Parmesan Pasta Recipe a try! It’s one of my favorite easy meals—super flavorful, comforting, and totally satisfying. Whether you’re cooking for a busy weeknight or simply craving cheesy goodness, this recipe delivers every time. I hope you enjoy making and sharing it as much as I do. Thanks for being part of this delicious journey. Happy cooking and big hugs from one food lover to another!
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Chicken Parmesan Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Chicken Parmesan Pasta Recipe made in one pot with juicy chicken, rigatoni, rich marinara, and melted cheese. Quick, easy, and perfect for busy family dinners. Save and enjoy a creamy, cheesy favorite tonight!
Ingredients
2 tablespoons olive oil
3 boneless, skinless chicken breasts, diced
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon garlic salt
1 medium yellow onion, finely minced
1 tablespoon garlic paste
24 oz pasta sauce
24 oz chicken stock
16 oz dried rigatoni pasta
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Instructions
- Cook the Chicken
Heat olive oil in a Dutch oven or large pot over medium heat. Add diced chicken, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir and cook until the chicken is nearly cooked through—about 6–8 minutes. - Add Onions and Garlic
Stir in the minced onion and garlic paste. Continue cooking for another 5–7 minutes until the onion softens and turns translucent. - Simmer with Sauce and Pasta
Pour in the pasta sauce and chicken stock. Add the uncooked rigatoni pasta. Stir to combine, cover the pot, and let simmer on low for 12–14 minutes, stirring occasionally. - Add Cheese
Once pasta is al dente, stir in 1 cup of mozzarella until melted. Sprinkle remaining mozzarella and Parmesan over the top, cover, and allow the cheese to melt fully. - Garnish and Serve
Sprinkle with fresh parsley, season to taste with salt and pepper, and serve hot!
Notes
Use a Dutch oven for best results.
Stir pasta occasionally while simmering.
For golden cheese, place under broiler for 2–3 minutes.
Refrigerate leftovers up to 4 days in an airtight container.
Reheat with a splash of broth to keep the texture creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 plate
- Calories: 563
- Carbohydrates: 65g
- Protein: 46g