1. Can I use pre-cooked chicken for this recipe?

Yes, you can use cooked chicken such as rotisserie or leftover grilled chicken. Simply add it after the pasta is cooked, right before mixing in the cheeses, to avoid overcooking it.

2. What type of pasta works best in one pot recipes?

Short pasta like penne, rotini, fusilli, or rigatoni work best for One Pot Chicken Parmesan Pasta . They cook evenly and hold onto the sauce and cheese well. Avoid long noodles like spaghetti as they may clump or break.

3. Can I freeze leftovers?

This dish is best enjoyed fresh, but you can freeze it for up to 1 month. Let it cool completely, then store in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce.

4. How can I make it healthier?

To lighten up this dish without sacrificing flavor: Use whole wheat pasta or a high-protein variety. Swap out some cheese for nutritional yeast. Reduce the cheese slightly or use part-skim versions. Add extra veggies like spinach, zucchini, or mushrooms during the simmering step.

One Pot Chicken Parmesan Pasta – Easy Weeknight Recipe

Name: One Pot Chicken Parmesan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb chicken breasts, diced; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups chicken broth; 12 oz pasta (penne or rotini); 1 cup marinara sauce; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; Fresh basil for garnish (optional)

Description

This One Pot Chicken Parmesan Pasta is a creamy, cheesy, and savory dish that combines tender chicken, marinara sauce, and two types of cheese, all cooked in a single pot. It’s a quick 30-minute comfort food perfect for busy weeknights.

Ingredients

Scale

1 lb chicken breasts, diced
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
12 oz pasta (penne or rotini)
1 cup marinara sauce
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced chicken, minced garlic, Italian seasoning, salt, and pepper.
Cook the chicken for 5–7 minutes until no longer pink.
Pour in the chicken broth and bring to a boil.
Add pasta and marinara sauce; stir well.
Reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally.
Once pasta is tender and most liquid absorbed, turn off the heat.
Stir in Parmesan and mozzarella cheese until melted and creamy.
Garnish with fresh basil if desired and serve hot.

Notes

Use freshly grated cheese for the best melt and flavor.
Add a splash of broth if the pasta looks too dry while cooking.
You can substitute chicken thighs for a juicier texture.
Great for meal prep — stores well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pot
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 90 mg