There are weeknight dinners, and then there are weeknight dinner heroes. This One Pot Chicken Parmesan Pasta falls firmly into the latter category in our household. I remember the first time I made it – skepticism lingered in the air. Could the pasta really cook perfectly in the sauce? Would the chicken stay tender? Would it actually taste like the beloved, slightly-more-labor-intensive classic Chicken Parmesan? The answer, discovered amidst delighted murmurs and scraped plates, was a resounding YES. Since that first trial, this recipe has become a cherished staple. It’s the dish I turn to when time is short, energy is low, but the craving for comforting, cheesy, saucy goodness is high. The magic lies in its simplicity: everything – the tender chicken, the al dente pasta, the rich marinara, the melty cheese – comes together harmoniously in a single pot. Cleanup is minimal, flavor is maximal, and the smiles around the dinner table are guaranteed. It transforms a potentially hectic evening into a cozy, satisfying meal, proving that incredible flavor doesn’t always require hours of effort or a mountain of dishes.

Ingredients for One Pot Chicken Parmesan Pasta

This recipe relies on simple, readily available ingredients that combine to create that classic Chicken Parmesan flavor profile, all streamlined for one-pot convenience. Using quality ingredients will significantly impact the final taste, so choose wisely where possible!

Olive Oil: 2 tablespoons (Extra virgin recommended for flavor) – Used for sautéing the chicken and aromatics, forming the flavor base.
Boneless, Skinless Chicken Breasts: 1.5 pounds (about 2-3 large breasts), cut into 1-inch cubes – The star protein. Cutting them into uniform cubes ensures even cooking. Chicken thighs (boneless, skinless) can also be used for extra flavor and tenderness, adjusting cooking time slightly if needed.
Salt: 1 teaspoon (Kosher or sea salt preferred), divided – Essential for seasoning the chicken and the dish overall. Adjust to your taste.
Black Pepper: 1/2 teaspoon (freshly ground preferred), divided – Adds a subtle warmth and complements the other flavors.
Yellow Onion: 1 medium, finely chopped (about 1 cup) – Provides a foundational sweetness and depth to the sauce.
Garlic: 4-5 cloves, minced (about 1.5 tablespoons) – Crucial for that signature Italian flavor. Don’t skimp here; fresh garlic is best.
Dried Oregano: 1 teaspoon – A classic Italian herb that pairs perfectly with tomato sauce.
Dried Basil: 1 teaspoon – Another essential Italian herb, offering a slightly sweeter note than oregano. (You can also use 2 teaspoons of a good Italian Seasoning blend instead of individual oregano and basil).
Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional) – Adds a gentle background heat. Adjust the amount based on your preference for spice. Start with less; you can always add more.
Chicken Broth: 4 cups (Low-sodium recommended) – The primary cooking liquid for the pasta. Using broth instead of water adds significant flavor depth. Ensure it’s low-sodium so you can control the saltiness of the final dish. Vegetable broth can be substituted if preferred.
Marinara Sauce: 24-ounce jar (Use your favorite brand or homemade) – The heart of the sauce. A good quality marinara makes a big difference. Look for one with simple ingredients. Crushed tomatoes (28-ounce can) can also work, but you may need to add more seasoning and potentially a pinch of sugar to balance acidity.
Uncooked Pasta: 1 pound (16 ounces) – Choose a shape that holds sauce well, like Penne, Rigatoni, Rotini, or Medium Shells. These shapes have nooks and crannies for the sauce to cling to and are sturdy enough for one-pot cooking. Avoid very thin pasta like spaghetti or angel hair, as they can overcook easily.
Shredded Mozzarella Cheese: 1.5 cups (Low-moisture, part-skim recommended for best melting) – Provides that essential cheesy, gooey topping. Shredding your own from a block often yields better melting results than pre-shredded varieties (which can contain anti-caking agents).
Grated Parmesan Cheese: 1/2 cup, plus more for serving – Adds a sharp, salty, nutty flavor that is characteristic of Chicken Parmesan. Use freshly grated Parmesan for the best taste and meltability.
Fresh Basil or Parsley: Chopped, for garnish (optional, but recommended) – Adds a pop of freshness and color that brightens the rich dish.

Ingredient Discussion – Why These Choices Matter:

The Chicken: Boneless, skinless chicken breast is lean and cooks relatively quickly, making it ideal for a one-pot meal. Cutting it into bite-sized pieces ensures it cooks through evenly alongside the pasta. If you prefer dark meat, boneless, skinless chicken thighs are a fantastic substitute. They are more forgiving, stay juicier, and add a richer flavor, though they might require a minute or two longer cooking time.
The Aromatics (Onion & Garlic): These are non-negotiable for building flavor. Finely chopping the onion helps it soften and almost melt into the sauce. Mincing the garlic releases its potent flavor – using fresh garlic cloves provides a much brighter, more robust taste than garlic powder, though powder can be used in a pinch (use about 1 teaspoon).
The Herbs & Spice: Dried oregano and basil are convenient and potent. Using dried herbs works well here because they rehydrate and release their flavor during the simmering process. Red pepper flakes add a subtle warmth that cuts through the richness, but omit them if you’re sensitive to spice.
The Liquids (Broth & Marinara): The ratio of liquid to pasta is crucial in one-pot pasta dishes. The chicken broth provides the necessary hydration for the pasta to cook, while also infusing it with savory flavor. Low-sodium broth is key to prevent the dish from becoming overly salty, especially with the addition of salty Parmesan cheese. The marinara sauce provides the tomato base, acidity, and sweetness. Choosing a marinara you genuinely enjoy the taste of is important, as it’s a dominant flavor.
The Pasta Shape: As mentioned, sturdy shapes with texture are best. Penne, Rigatoni, Ziti, Rotini, Cavatappi, or even medium shells work beautifully. They absorb the sauce well and hold their structure during cooking. Long, thin pasta like spaghetti or fettuccine requires more careful liquid management and can sometimes clump together in a one-pot setting. Whole wheat pasta can be used, but it may require slightly more liquid and a longer cooking time. Always check the package directions for your specific pasta as a guideline.
The Cheese: A combination of Mozzarella and Parmesan delivers the classic Chicken Parm experience. Mozzarella provides the melt and gooey stretch, while Parmesan adds sharp, salty depth. Low-moisture mozzarella melts more smoothly than fresh mozzarella in this application (save the fresh stuff for topping pizzas or Caprese salads). Grating your own Parmesan from a wedge offers vastly superior flavor and texture compared to pre-grated options, which often contain cellulose.

Step-by-Step Instructions for Perfect One Pot Chicken Parmesan Pasta

Follow these steps carefully for a seamless cooking process and delicious results. Remember, the beauty of this dish is its simplicity, but paying attention to a few key techniques makes a difference.

Prepare the Chicken: Pat the cubed chicken dry with paper towels (this helps it brown better). Season the chicken generously with about half of the salt (1/2 teaspoon) and half of the black pepper (1/4 teaspoon). Set aside.
Brown the Chicken (Flavor Building!): Heat the olive oil in a large pot or Dutch oven (at least 5-6 quarts capacity to comfortably hold everything) over medium-high heat. Once the oil shimmers, add the seasoned chicken cubes in a single layer. Do not overcrowd the pot – work in batches if necessary. Cook for 3-5 minutes per side, until nicely browned. The chicken doesn’t need to be cooked through at this stage; it will finish cooking in the sauce. This searing step develops deep flavor (thanks to the Maillard reaction) that powders and plain boiling simply can’t replicate. Once browned, use a slotted spoon to remove the chicken from the pot and set it aside on a plate.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the pot (add another splash of oil if the pot seems dry). Sauté for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Scrape up any browned bits left from the chicken – that’s pure flavor!
Bloom the Garlic and Spices: Add the minced garlic, dried oregano, dried basil, the remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and the red pepper flakes (if using) to the pot. Stir constantly and cook for about 1 minute, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the spices briefly in the oil helps “bloom” their flavor, making them more potent.
Combine Liquids and Pasta: Pour in the chicken broth, scraping the bottom of the pot again to ensure nothing is sticking. Bring the broth to a simmer. Add the jar of marinara sauce and stir well to combine. Bring the mixture back to a gentle simmer.
Add Pasta and Cook: Stir in the uncooked pasta, ensuring it’s mostly submerged in the liquid. Return the browned chicken (and any accumulated juices from the plate) to the pot. Stir everything together gently.
Simmer: Once the mixture returns to a steady simmer, reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the pasta is cooked to al dente (tender but still with a slight bite). Crucially, stir occasionally (every 4-5 minutes) during this time, making sure the pasta isn’t sticking to the bottom of the pot and that it’s cooking evenly. Cooking times can vary depending on the pasta shape and your stove, so start checking the pasta around the 15-minute mark. If the sauce seems too thick and the pasta isn’t cooked yet, add a splash more broth or water (1/4 cup at a time). If it seems too thin towards the end, you can leave the lid slightly ajar for the last few minutes of cooking to allow some liquid to evaporate.
Add the Cheese: Once the pasta is al dente and the chicken is cooked through, turn off the heat. Stir in the 1/2 cup of grated Parmesan cheese until it’s melted and incorporated into the sauce.
Top and Melt: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. Place the lid back on the pot for 3-5 minutes, or until the mozzarella is completely melted and gooey.
(Optional Broiler Finish): For an extra bubbly, golden-brown cheesy topping reminiscent of traditional baked Chicken Parmesan, if your pot is oven-safe, you can transfer it (uncovered) to a preheated broiler for 1-3 minutes. Watch it very carefully as the cheese can go from golden to burnt very quickly under the broiler.
Rest and Garnish: Let the One Pot Chicken Parmesan Pasta rest for 5 minutes off the heat with the lid off (or after removing from the broiler). This allows the sauce to thicken slightly and the flavors to meld. Garnish generously with chopped fresh basil or parsley just before serving. This fresh element cuts through the richness beautifully.

Nutritional Information (Approximate)

Servings: 6 generous servings
Calories per serving: Approximately 650-750 calories

Disclaimer: Nutritional information is an estimate only and can vary significantly based on specific ingredients used (e.g., type of pasta, fat content of chicken, brand of marinara sauce, amount of cheese). This calculation is based on using lean chicken breast, standard pasta, low-moisture part-skim mozzarella, and typical marinara sauce values. For precise nutritional information, please calculate based on the exact ingredients and brands you use. This is a hearty comfort food dish, providing a good source of protein but also significant carbohydrates and fat.

Preparation and Cooking Time

Understanding the time commitment helps plan your meal effectively. This recipe is designed for efficiency without sacrificing flavor.

Preparation Time: 15 minutes (Includes chopping onion/garlic, cubing chicken, measuring ingredients)
Cooking Time: 30-35 minutes (Includes browning chicken, sautéing aromatics, simmering pasta, melting cheese)
Total Time: Approximately 45-50 minutes

This timeline makes it an achievable and highly rewarding weeknight dinner option. The majority of the time is hands-off simmering, allowing you to multitask or simply relax.

How to Serve Your Delicious One Pot Chicken Parmesan Pasta

Presentation and accompaniments can elevate this simple dish into a truly special meal. Here are some serving suggestions:

Directly from the Pot: Part of the charm of a one-pot meal is the rustic presentation. Bring the pot right to the table (on a trivet!) for communal serving.
Individual Bowls: Portion into shallow pasta bowls for a more traditional presentation.
Garnishes (Essential for Freshness & Appeal):
- Fresh Herbs: A generous sprinkle of chopped fresh basil or flat-leaf parsley is almost mandatory. It adds vibrant color and a burst of freshness that contrasts beautifully with the rich sauce and cheese.
- Extra Parmesan: Offer extra grated Parmesan cheese at the table for those who love an extra salty, nutty kick.
- Red Pepper Flakes: Keep the shaker handy for those who like an additional touch of heat.
- Drizzle of Olive Oil: A light drizzle of good quality extra virgin olive oil right before serving can add a final touch of fruity richness.
Side Dishes to Complement: While hearty on its own, a simple side can round out the meal:
- Salad:
  - Simple Green Salad: Mixed greens with a bright lemon vinaigrette or Italian dressing cuts through the richness perfectly. Add cherry tomatoes and cucumber for extra crunch.
  - Caesar Salad: A classic pairing with anything Parmesan-related. Use a light hand on the dressing if serving alongside the rich pasta.
  - Arugula Salad: Peppery arugula with shaved Parmesan and a lemon vinaigrette offers a sophisticated contrast.
- Bread:
  - Crusty Bread: Essential for soaking up every last bit of the delicious sauce. A simple baguette or ciabatta works wonders.
  - Garlic Bread or Knots: Leans into the Italian-American comfort food theme.
- Vegetables:
  - Steamed or Roasted Broccoli/Broccolini: Adds a healthy green element and simple flavor. A squeeze of lemon enhances it.
  - Sautéed Spinach or Kale: Wilted greens with a touch of garlic offer another way to incorporate vegetables.
  - Roasted Asparagus: Simple, elegant, and quick to prepare.

Pro Tips for Elevating Your One Pot Chicken Parmesan Pasta

Take your dish from great to absolutely unforgettable with these five expert tips:

Don’t Skip the Sear: Properly browning the chicken cubes (as detailed in Step 2 of the instructions) is arguably the most crucial step for developing deep, savory flavor. Don’t overcrowd the pan, use medium-high heat, and let the chicken develop a nice crust. Those browned bits (fond) left in the pot are flavor gold – make sure to scrape them up when adding the broth.
Choose the Right Pasta Shape: As mentioned in the ingredients, stick to sturdy pasta shapes like Penne, Rigatoni, Rotini, or Medium Shells. These shapes hold up well to the cooking process, absorb the sauce beautifully, and their texture complements the chicken and cheese. Thin strands like spaghetti can clump or overcook, while very large shapes might require adjustments to liquid and cooking time.
Use Quality Cheese & Grate Your Own: The flavor difference between pre-shredded and block cheese (especially Parmesan) is significant. Pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent smooth melting and dilute flavor. Grating a block of low-moisture mozzarella ensures maximum meltiness, and grating Parmesan Reggiano (or a good quality domestic Parmesan) from a wedge provides unparalleled nutty, salty depth.
Master Sauce Consistency: Keep an eye on the liquid level as the pasta cooks. If the sauce looks too thick before the pasta is al dente, add chicken broth or water ¼ cup at a time. If the sauce looks too thin towards the end of the cooking time, remove the lid for the last 5 minutes to allow excess liquid to evaporate. Remember the sauce will also thicken slightly as it rests and as the Parmesan cheese is stirred in.
Let It Rest Before Serving: Allowing the finished dish to sit, uncovered, for about 5 minutes after cooking (Step 11) is essential. This brief resting period allows the flavors to meld together beautifully, the cheese to set slightly, and the sauce to thicken to the perfect consistency. It might be tempting to dive right in, but patience pays off!

Frequently Asked Questions (FAQ) about One Pot Chicken Parmesan Pasta

Here are answers to common questions about making this easy and delicious dish:

Q: Can I make One Pot Chicken Parmesan Pasta ahead of time?
- A: Yes, you can, although it’s definitely best enjoyed fresh when the cheese is perfectly melted and the pasta texture is optimal. If making ahead, let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce as needed. You can also reheat portions in the microwave. Be aware that the pasta will absorb more liquid upon sitting and reheating, so the texture might be slightly softer. Avoid freezing, as the pasta texture can become mushy upon thawing and reheating.
Q: Can I make this recipe gluten-free?
- A: Absolutely! Simply substitute your favorite gluten-free pasta shape (corn, rice, or lentil-based penne or rotini work well). Follow the package directions for the gluten-free pasta’s cooking time, as it might differ slightly from traditional wheat pasta. Keep a closer eye on it during the simmering stage, as some GF pastas can break down more easily if overcooked. Also, ensure your chicken broth and marinara sauce are certified gluten-free.
Q: Can I make a vegetarian version of this dish?
- A: Yes, easily! For a vegetarian option, you can replace the chicken with:
  - Cubed Eggplant: Brown the eggplant cubes similarly to the chicken (you might need a bit more oil).
  - Sliced Mushrooms: Sauté hearty mushrooms like cremini or portobello until browned.
  - Plant-Based Chicken Substitute: Use your favorite store-bought vegan chicken alternative, prepared according to package directions before adding it back in Step 6.
  - Cannellini Beans or Chickpeas: Stir in a can (drained and rinsed) along with the pasta for a protein boost.
- Remember to substitute vegetable broth for the chicken broth.
Q: What if I don’t have a Dutch oven? Can I use a different pot?
- A: Yes, you just need a large, heavy-bottomed pot with a tight-fitting lid. A stockpot or any pot with at least a 5-6 quart capacity will work. A heavy bottom is important because it distributes heat more evenly, preventing the pasta from sticking and scorching as easily during the simmering phase. Avoid thin-bottomed pots if possible. Ensure the pot is large enough to accommodate all ingredients and allow for stirring without spilling.
Q: How can I adjust the spice level or flavor profile?
- A: This recipe is quite adaptable!
  - Spicier: Increase the red pepper flakes to 3/4 or 1 teaspoon, or add a pinch of cayenne pepper along with the other spices. You could also use a spicy marinara sauce.
  - Milder: Omit the red pepper flakes entirely.
  - More Herbs: Add a bay leaf during simmering (remove before serving), or stir in a tablespoon of fresh chopped oregano along with the basil/parsley at the end.
  - Richer Tomato Flavor: Add a tablespoon of tomato paste along with the garlic and spices and cook for a minute before adding the liquids.
  - Creamier: While not traditional for Chicken Parmesan, you could stir in 1/4 cup of heavy cream or half-and-half along with the Parmesan cheese at the end for an extra decadent, creamy sauce.

Enjoy making – and eating – this incredibly satisfying One Pot Chicken Parmesan Pasta! It’s a true crowd-pleaser that simplifies a classic favorite without compromising on taste.