One Pot Chicken Parmesan Pasta (2024)

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30 minutes minutes


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By: The Chunky Chefpublished: 08/30/2017

This post may contain affiliate links. Please read my disclosure policy.

All the great chicken parmesan flavors, combined in one easy one pot pasta dish that’s ready in 30 minutes! Less dishes, but a meal with maximum flavor!

Do you love chicken parmesan, but don’t love all the dishes that come with it? Then this is the dish for you! One pot, 30 minutes! The pasta cooks in the pot with all the sauce and chicken, making it super flavorful!

One Pot Chicken Parmesan Pasta (1)

I’m obsessed with one pot pasta dinners. They. Are. AMAZING!! No waiting for a big pot of water to boil, no draining, no extra pot to wash… just one pot of pure comfort food.

I also love chicken parmesan… SO much. But I definitely don’t love the tedious breading process, so many dishes to wash, and how long it can take to make it!


I opted to omit the breading here… to save calories, recipe steps, and to keep the ultra creamy consistency. If you really want that breading crunch, you could add some toasted Italian panko breadcrumbs to the top of the dish.

Of course, you could always bread some chicken tenders and cook them before laying them on top of the pasta, but that kinda defeats the whole “one pot” idea.

You can make this one pot chicken parmesan pasta in any large skillet or pot, but I always make it in my enameled dutch oven.

When I’m stirring the pasta as it cooks, I don’t want to be worried about the liquid slopping up and over the sides. I’m a messy cook, but no one likes to clean up burn on sauces from their stovetop!

If you don’t have a dutch oven, you can use a deep sided skillet, or a stock pot… but I highly recommend picking up a dutch oven, they have so many uses!!

To go alongside this pasta, I like to serve either my homemade cheesy garlic bread, cheesy garlic crescent rolls, or no knead artisan bread. Add a nice green salad and it makes the perfect trio!

In case your family isn’t licking the pot clean by the time dinner is over, this pasta reheats well for lunch the next day!

As the weeknights get busier and busier, do yourself a favor and whip up this 30 minute one pot chicken parmesan pasta!

Things you may need for this recipe: (these are affiliate links – see my disclosure page for more details)

  • Dutch oven – I own several Le Creuset’s that I love too, but this is a much more affordable option, and it’s been a workhorse in my kitchen!
  • Box grater – I like to grate my own cheeses… they get extra gooey and melty this way
  • Marinara – This is the brand of marinara sauce that I like to use

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

One Pot Chicken Parmesan Pasta (6)

One Pot Chicken Parmesan Pasta

4.62 from 399 votes

Author: The Chunky Chef

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories: 450

Servings: 6 servings

(hover over # to adjust)

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All the great chicken parmesan flavors, combined in one easy one pot pasta dish that's ready in 30 minutes! Less dishes, but a meal with maximum flavor!


  • 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


  • To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.

  • Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.

  • Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.

  • Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.

  • Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

Recipe adapted from The Cookie Rookie


Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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One Pot Chicken Parmesan Pasta (7)

One Pot Chicken Parmesan Pasta (8)

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Leave a Comment

  1. Kathy says

    Made this tonight for dinner. Really excellent. I ate 2 servings it was so good. Very easy to make. Thanks for the recipe. I might change the chicken to hamburger meat next time.


  2. Tanya says

    I tried this recipe and while the taste was similar to chicken parm, the spices need to be seriously ramped up. Rather than powdered garlic I used minced. I tripled the Italian seasoning. Added more pepper and a little paprika. Overall it’s not bad.


    • Judy says

      Thank you —— I’m going to make it this week so I greatly appreciate your recommendation on the spices


  3. Tami says

    This dish is delicious!!! My daughter asked for this dinner to be in our regular rotation


  4. Susan says

    My family loves it !! My kids get excited when Im getting ready to make pasta !


  5. Jennifer says

    Super easy and fast recipe. The family loved it. The only thing I did differently was add more seasonings.


  6. Stephen says

    Too easy. This was a hit with the kids. I only used 1 breast and that was enought.


  7. Jenn Telesky says

    Absolutely delicious!! Made tonight…quick and easy, the kind of dish I can whip up instead of ordering out. Thank you!


  8. Joanne Kippax says

    Great recipe!


    • Lisa Schmidt says

      Can you use already cooked chicken


      • The Chunky Chef says

        I haven’t tested it, but I think that would work well 🙂


  9. Raena Hutchison says



  10. Carly says

    Easy to make and was absolutely fantastic. Do you think it okay to freeze for later?


    • The Chunky Chef says

      So glad you enjoyed it! I haven’t tested freezing this recipe, so I can’t say for certain how well that would work. If you do some experimenting, I’d love to know how it turns out!


  11. Sarah says

    So yummy and budget friendly !!!


  12. Ryan says

    Very good. Added bell peppers as every meal needs peppers.


  13. AMR says

    How it is when doubling the recipe? I’m going to try to make this for the first time ever – but for a family of 8 – that’s not mine! Should I do two separate pots, or just a stock pot and double?


    • The Chunky Chef says

      I’ve never doubled this recipe, so I can’t say for certain which method would work best. My gut is saying 2 pots, but I’d love to know how it goes!


  14. Antonio Greenlee says

    I made this. I used chicken broth instead of water. It turned out great!!


  15. Kelli says

    Very easy to make and my family loved it!


  16. Aurea says

    Me and my friend made it this weekend and it was so good! I highly recommend


  17. Valerie schaffer says

    I make this all the time and it’s amazing!!!!


  18. Terry says

    Very tasty and quick!


  19. Catherine Baldwin says

    Can you make this in the slow cooker?


    • The Chunky Chef says

      This recipe wasn’t developed to be cooked in a slow cooker, so that would likely require some changes to the recipe. If you do some experimenting, I’d love to know how it turns out 🙂


Older Comments

One Pot Chicken Parmesan Pasta (2024)


What is the difference between chicken parmesan and chicken parmigiana? ›

Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

What pasta to eat with chicken parmesan? ›

While chicken parm is often served with spaghetti in restaurants, it isn't mandatory. When preparing it at home you can choose anything from linguine and fettuccine to rigatoni and farfalle depending on your personal preference.

Should you add parmesan to pasta sauce while cooking? ›

With thicker, well-emulsified sauces, it's generally safe to add the cheese directly over the heat, but with a thinner sauce or one that doesn't have much besides the cheese, adding cheese while it's still on the burner can cause it to clump.

What's the difference between chicken piccata and chicken parmesan? ›

Chicken Piccata – An Italian dish where chicken is sautéed in lemon, butter and capers. It's lighter than chicken parmigiana. Order with a tomato-based pasta dish. Chicken Shawarma – A Mediterranean dish in which chicken is grilled on a rotating spit.

Why is mozzarella used on chicken parmesan? ›

Slices of fresh mozzarella melted over the browned chicken breasts and simmered marinara sauce add moist, soft texture and milky flavor.

Which is more fattening chicken parm or eggplant parm? ›

Which One is for You? Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

What not to put with parmesan? ›

You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!

What alcohol goes with chicken parmesan? ›

Here are a few red wine options that work well:
  • Chianti: As an Italian dish, Chicken Parmesan pairs beautifully with an Italian wine like Chianti. ...
  • Barbera: Another Italian red wine that pairs well with Chicken Parmesan is Barbera. ...
  • Merlot: If you prefer a smoother and fruit-forward wine, a Merlot is an excellent choice.
Oct 30, 2023

What do Italians eat with parmigiana? ›

In Italy, we eat it with bread or crostini (which is just bread that has been thoroughly toasted), usually we don't have any special side dish, since the original recipe contains fried aubergines and it is already heavy as it is.

Why do chefs add pasta water to sauce? ›

According to that line of thinking, the starchy pasta water helps to bind and thicken the sauce, and in some cases—such as buttery or oily sauces—emulsifies it into a creamy, non-greasy coating.

Do Italians sprinkle Parmesan on pasta? ›

Know when to add cheese, and when not to

But true Italians don't just throw a hefty handful of parmesan over every pasta dish. One golden rule applies here: if your pasta dish contains fish or seafood, then grating cheese on top is a major faux pas.

Why isn't my Parmesan melting into sauce? ›

Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.

What is the fancy name for chicken parmesan? ›

Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone.

What does piccata mean in Italian? ›

Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.

Which is healthier chicken marsala or piccata? ›

Chicken Marsala has the least carbohydrates per 100 grams. Chicken Piccata has the least sugar per 100 grams. Chicken Francese has the most fiber per 100 grams. Chicken Cordon Bleu has the most protein per 100 grams.

Is there a difference between parmesan and parmigiana? ›

For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years. Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.

Why is it called chicken parmesan if there is no parmesan? ›

Some believe that it was created in Parma, hence the name. Others believe it comes from a Sicilian word that means slabs on a roof, referring to the thin slices of chicken covered in the sauce.

What do Americans call chicken parmigiana? ›

North America

The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity.

Do Italians eat chicken parmigiana? ›

Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

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