I’m a bit picky about one-pot pasta recipes. Too often, they promise “easy” but deliver bland sauce, overcooked pasta, or chicken that’s just… there.
But this one? This is the kind of recipe I keep coming back to.
You get all the bold, cheesy, saucy goodness of chicken parmesan—without breading, frying, or juggling multiple pans.
Everything cooks together in one pot, the pasta soaks up all that flavour, and the cheese melts into a gloriously gooey finish.
And the best part? Minimal washing up.
Absolutely no regrets.
For One Pot Chicken Parmesan Pasta
- Chicken – boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and stay tender throughout the dish.
- Italian Seasoning & Garlic Powder – simple pantry spices that give the chicken a flavorful base without extra effort.
- Onion & Garlic – these build the foundation of flavor, adding depth and a savory aroma as they cook.
- Short-Cut Pasta – shapes like rigatoni hold onto the sauce well and cook right in the same pot.
- Marinara Sauce – the main source of rich tomato flavor; use one you already love.
- Water – added using the empty sauce jar to loosen the sauce and cook the pasta perfectly.
- Mozzarella Cheese – melts into that classic gooey, stretchy topping.
- Parmesan Cheese – adds a salty, nutty finish and boosts the overall flavor.
- Salt & Pepper – essential for seasoning and bringing everything together.
- Extra Italian Seasoning (optional) – sprinkle on top for an extra hit of herby flavor.
- Fresh Parsley or Basil – a final touch for freshness and color right before serving.
Easy Creamy One-Pot Chicken Parmesan Pasta
A simple, all-in-one pasta dish that brings together tender chicken, rich tomato sauce, and melty cheese—perfect for a quick, satisfying meal with minimal cleanup.
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PinServings: 6
Notes
Ingredients
- 2–3 boneless skinless chicken breasts, diced into bite sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 16 oz dried short-cut pasta (I used rigatoni)
- 24 oz jar of your favorite marinara sauce (I used Newman's Own)
- water to fill empty marinara sauce jar
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- salt and pepper, to taste
- additional dried Italian seasoning, optional
- fresh parsley and/or basil, minced for garnish
Instructions
- Place a large pot or deep skillet over medium-high heat and add a light drizzle of olive oil. Add the chicken pieces and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until the chicken is mostly cooked through. Transfer it to a plate and set aside.
- In the same pot, add the minced onion and garlic. Cook for 2–3 minutes, stirring occasionally, until softened. Pour in the marinara sauce, then fill the empty sauce jar with water and add that as well. Bring everything to a boil, then lower the heat to maintain a steady simmer.
- Return the chicken to the pot and add the pasta. Stir to combine, cover, and cook for 10–15 minutes, or until the pasta reaches your preferred tenderness. Stir in the parmesan cheese and 1/4 cup of the mozzarella cheese.
- Sprinkle the remaining 3/4 cup mozzarella cheese over the top. Let it cook for another 2–3 minutes, until the cheese is fully melted and bubbly.
- Finish with a sprinkle of additional Italian seasoning if desired, and garnish with fresh parsley or basil before serving.
- Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs are juicier and a little more forgiving. Use what you love—this recipe works beautifully with both. - What if my pasta isn’t cooked but the liquid is gone?
No stress. Just add a splash of water or broth and keep it going. One-pot pastas can be a little unpredictable like that. - How do I avoid mushy pasta?
Keep an eye on it and cook just until al dente. Remember—the pasta keeps softening even after you turn off the heat. - Can I make this ahead of time?
Yes! It reheats really well. Just add a little water or extra sauce when warming it up to bring it back to life. - Can I use pre-shredded cheese?
You can—but freshly grated cheese melts smoother and tastes better. Totally worth the extra minute if you can swing it.
