This cozy, flavorful all-in-one pasta dish blends tender chicken, savory garlic, rich tomato sauce, and melty cheese. Everything cooks together in a single pot, so cleanup is a breeze and dinner comes together quickly. It’s the perfect combination of comfort food and convenience, bringing all the classic flavors of chicken parmesan into a warm, hearty pasta.

Why You’ll Love This Recipe

I love this recipe because it makes dinner both simple and satisfying. There’s something really comforting about melted cheese, marinara sauce, and tender chunks of chicken — and when it’s all cooked in one pot, it makes life easier. I also appreciate how customizable it is. I can throw in some vegetables, swap out the cheese, or change the type of pasta depending on what I have on hand. It’s a meal I can count on for both weeknights and relaxed weekends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
Salt and black pepper, to taste
3 cloves garlic, minced
16 ounces (about 450 grams) uncooked short pasta (penne, rigatoni, or ziti work well)
1 jar (30 ounces) marinara sauce
3 cups chicken broth (or water if preferred)
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
½ cup Italian-style breadcrumbs (or plain breadcrumbs mixed with ½ teaspoon dried Italian herbs)
Optional: chopped fresh parsley or basil for garnish

Directions

In a large, deep pot or skillet, heat the olive oil over medium-high heat.
Add the cubed chicken to the pot. Season with 1 teaspoon of Italian seasoning, garlic powder, salt, and pepper. Cook the chicken, stirring occasionally, until lightly browned and mostly cooked through, about 5 minutes.
Remove the chicken from the pot and set it aside on a plate.
In the same pot, add the minced garlic. Sauté for about 1–2 minutes, just until fragrant.
Stir in the marinara sauce and chicken broth. Bring the mixture to a boil.
Add the uncooked pasta and return the chicken (with any juices) to the pot. Stir everything to combine.
Reduce the heat to a low simmer. Cover the pot and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
While the pasta cooks, mix together the melted butter and breadcrumbs in a small bowl.
Once the pasta is done, stir in the grated Parmesan cheese and half of the mozzarella cheese until melted and fully combined.
Sprinkle the breadcrumb mixture over the top of the pasta, then scatter the remaining mozzarella cheese.
Cover the pot again for 2–3 minutes, or until the cheese on top is melted and the breadcrumbs are slightly soft.
Garnish with chopped fresh parsley or basil, if desired, and serve warm.

Servings And Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

Add vegetables like spinach, mushrooms, or zucchini for added nutrition and color.
Use boneless chicken thighs instead of breasts for a richer flavor.
Swap the mozzarella for provolone or a blend of Italian cheeses.
For a spicier kick, I like to add a pinch of red pepper flakes.
Try whole wheat or gluten-free pasta depending on dietary preferences.
If I want a creamier version, I sometimes stir in a splash of heavy cream or half-and-half before serving.

Storage/Reheating

Storage: I keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat portions in the microwave or on the stovetop over low heat. If the sauce has thickened, I just add a splash of water or broth to loosen it up.
Freezing: This dish can be frozen, though the pasta might soften slightly upon reheating. I recommend using it within 1 to 2 months for the best texture and flavor.

FAQs

Can I Use Rotisserie Chicken Instead Of Raw Chicken?

Yes, I can use shredded rotisserie chicken to save time. I just add it after the pasta has cooked, stirring it in to warm through before adding the cheese.

Do I Have To Use Breadcrumbs On Top?

No, I can skip the breadcrumb topping if I prefer a simpler texture. The dish will still be delicious with just the melted cheese on top.

What Pasta Shape Works Best?

I find that short pasta shapes like penne, rigatoni, or ziti work best because they cook evenly and soak up the sauce nicely. Long pastas like spaghetti may not cook as well in a one-pot method.

Can I Make This Dish Ahead Of Time?

Yes, I can make it ahead and reheat it when ready to serve. It reheats well, especially when I add a little broth to keep the pasta moist.

Is It Possible To Make This Vegetarian?

Absolutely. I can skip the chicken and use vegetables or a meat substitute. Just adjust the cooking time as needed, especially if using pre-cooked ingredients.

Conclusion

This One Pot Chicken Parmesan Pasta is one of my favorite go-to meals when I want something quick, satisfying, and full of flavor. I really like how everything cooks together in one pot, making cleanup easy and the flavors come together beautifully. Whether I’m feeding a family or prepping for leftovers, it always hits the spot.