One Pot Chicken Parmesan Pasta is the meal you didn’t know you needed. Made with loads of flavorful ingredients (creamy sauce and extra cheese included), this is a recipe for the books.
The chicken parm pasta of your dreams
Have you ever enjoyed a restaurant-style chicken parmesan and wished you could make it at home? This one pot chicken parmesan pasta not only matches that flavor but often surpasses it. It’s rich, cheesy, and simple to prepare — perfect for weeknight dinners or meal prep. The combination of sautéed onions, garlic, Italian seasoning, tomato sauce, and plenty of cheese delivers an unmistakable chicken parm taste in an easy, one-skillet format.
Because everything cooks together, the pasta soaks up the tomato flavor and juices from the chicken for a truly comforting meal. It also reheats well, making it ideal for leftovers.
Ingredients in one pot chicken parm
This recipe focuses on bold, simple flavors. You can think of the ingredients in two groups: the seasoned chicken and everything else that turns the skillet into a creamy, cheesy pasta. The chicken is seasoned with Italian seasoning, garlic and onion powders, salt, and pepper. The rest of the dish is built from aromatics, pasta, jarred tomato sauce, and cheese.
The ingredient list below is clear and easy to follow, so gather everything before you start for a smooth cooking experience.
Chicken:
- Chicken breasts: 3 large chicken breasts, cut into small cubes.
- Avocado oil: 2 tbsp for cooking the chicken.
- Italian seasoning: 1 tbsp.
- Garlic powder: 1 tsp (add more to taste if desired).
- Onion powder: 1 tsp.
- Salt & Pepper: 1 tsp salt and 1/2 tsp pepper.
Everything else:
- Avocado oil: 1 tbsp for sautéing the vegetables.
- Yellow onion: 1 small, diced.
- Garlic: 3 cloves, minced.
- Pasta: 16 oz (1 lb) of your favorite pasta; brown rice pasta was used here.
- Tomato sauce: 2.5 cups of jarred tomato sauce.
- Chicken broth: 3.5 cups to cook the pasta.
- Parmesan cheese: 1/2 cup, grated.
- Mozzarella cheese: 1.5 cups shredded (1/2 cup to stir in, remainder for topping).
- Parsley: Fresh parsley for garnish.
Everything you need to prepare this dish
One pot dinners make cleanup fast and simple. For this recipe you’ll need just basic kitchen tools and a large skillet or Dutch oven. Have these on hand before you begin:
- Cutting board
- Chopping knife
- Large skillet or Dutch oven
- Stirring utensil (spoon or spatula)
Measuring tools: 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup measuring tools will be useful.
How to make one pot chicken parmesan pasta
Though the ingredient list may look long, the method is straightforward. Total active time is about 40–50 minutes from start to finish. Follow these steps for best results.
- Heat 2 tbsp avocado oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken once the oil is hot.
- Season the chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook the chicken for 5–7 minutes, stirring occasionally, until no longer pink and cooked through.
- Remove the cooked chicken from the pan and set aside on a plate.
- Add 1 tbsp avocado oil to the pan, then add the diced onion and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
- Add the uncooked pasta, jarred tomato sauce, and chicken broth to the pan. Cover and bring the mixture to a boil.
- Once boiling, reduce heat to medium and simmer, covered, for 15–20 minutes, stirring occasionally. Cook until most of the liquid is absorbed and the pasta is tender; the mixture will thicken further as it cools.
- Stir the cooked chicken back into the pot along with 1/2 cup of the shredded mozzarella. Turn off the heat.
- Transfer to a serving dish and sprinkle the remaining mozzarella and the parmesan on top. The cheeses will melt as the dish cools slightly.
- Finish with a sprinkle of fresh parsley and serve hot.
Pairing options for chicken parm
This hearty pasta pairs well with a variety of sides. A crisp green salad or simple roasted vegetables balance the rich cheese and tomato sauce. Steamed green beans, roasted Brussels sprouts, or a light grain salad make excellent accompaniments. Bread is optional — this dish is substantial on its own.
Storing leftovers
Leftovers store well in both the refrigerator and freezer.
Freezer: If freezing, consider freezing the chicken separately from the pasta and sauce. Omit the shredded cheeses when freezing and add fresh cheese after reheating. Consume within 3–4 months for best quality.
Refrigerator: Store the assembled dish in an airtight container for up to 3–4 days. Reheat gently in the oven or stovetop for best texture.
If you liked this recipe, you’ll want to try these!
Chicken is versatile and works in countless other meals — from baked nuggets to casseroles and soups. Experiment with different seasonings and sides to keep weeknight dinners interesting.
- Healthy Chicken Nuggets (baked or air fried)
- Buffalo Chicken Sweet Potato Casserole
- Easy White Chicken Chili (stovetop or slow cooker)
- One Pan Honey Mustard Chicken Dinner
Recipe by Erin Antoniak. Photos by Quarter Soul Crisis (credit as provided).
One Pot Chicken Parmesan Pasta
Ingredients
- 3 large raw chicken breasts, cut into small cubes
- 2 tbsp avocado oil (for chicken)
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp avocado oil (for vegetables)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 16 oz brown rice pasta (or your favorite pasta)
- 2.5 cups jarred tomato sauce
- 3.5 cups chicken broth
- 1/2 cup parmesan cheese
- 1.5 cups shredded mozzarella cheese
- Fresh parsley for garnish
Method
- In a large skillet or Dutch oven, heat 2 tbsp oil. Once hot, add the cubed chicken.
- Season the chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes or until no longer pink.
- Remove the chicken from the pan and set aside.
- Add 1 tbsp oil to the pan, then add onions and garlic. Cook 4–5 minutes until softened.
- Add uncooked pasta, tomato sauce, and chicken broth. Cover and bring to a boil.
- Once boiling, reduce heat to medium and cook, covered, for 15–20 minutes, stirring occasionally, until liquid is absorbed and pasta is tender.
- Stir in the cooked chicken and 1/2 cup mozzarella. Turn off the heat.
- Top with remaining mozzarella and parmesan. Allow cheese to melt as it cools slightly.
- Sprinkle with fresh parsley and serve.
Nutrition
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