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I love making this Chicken Parmesan Pasta when I’m craving a cozy, comforting dinner that’s full of flavor but easy to clean up. It has all the cozy, cheesy, saucy flavors we love from chicken parm, but everything cooks together in one pan and gets scooped straight into bowls. This is weeknight comfort food without the extra effort.

pasta on a wooden spoon over a dutch oven.
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Once I started making chicken parmesan pasta this way, I honestly stopped craving the traditional version on busy nights. I get the same comforting Italian style flavors with juicy chicken, rich tomato sauce, and plenty of gooey cheese, but without hovering over the stove or dirtying every pan I own. It’s the kind of on-pot dinner I can throw together after a long day and still feel really good about serving to my family.

Why I Love This Recipe

  • It’s a pasta dinner that brings together tender chicken, marinara sauce, and lots of melted mozzarella and parmesan
  • Everything cooks in one pan, which means fewer dishes and less cleanup
  • No breading or frying required, so it comes together faster than classic chicken parmesan
  • Uses simple, everyday ingredients you probably already have on hand
  • Easy to customize with different pasta shapes or extra cheese
  • Family friendly and filling enough to keep everyone happy

If you love easy one pot pasta dishes, be sure to try my One Pot Spaghetti or One Pot Chicken Fajita Pasta next!

Ingredients Notes

one pot chicken parmesan pasta ingredients.
  • Skinless chicken breasts: Boneless chicken thighs or even leftover breaded chicken cutlets work just as well.
  • Italian seasoning, garlic powder, onion powder, garlic salt
  • Yellow onion: Finely minced for sweetness; shallots make a great swap.
  • Garlic paste: Or use 3-4 minced garlic cloves for a fresh option.
  • Rigatoni pasta: Rotini, bowtie, shells, or penne pasta all work perfectly here.
  • Pasta sauce: I love using Ragu Old World Traditional Pasta Sauce, but any marinara-style sauce or homemade tomato sauce will do.
  • Chicken stock: Vegetable stock is a good alternative if that’s what you have on hand.
  • Mozzarella cheese: Freshly shredded melts best; provolone or gouda add great flavor, too.
  • Parmesan cheese: Shredded Pecorino Romano also works beautifully.
  • Salt & black pepper: Season to taste.
  • Fresh parsley: Fresh basil or a sprinkle of oregano also work great as garnish.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

This pasta recipe is so easy to customize, you can tweak it to fit whatever you’re craving:

  • Add vegetables: Stir in baby spinach, broccoli, kale, zucchini, or mushrooms during the last few minutes of cooking for extra flavor and nutrition.
  • Make it spicier: Add red pepper flakes or a pinch of cayenne for a kick.
  • Go creamy: Stir in a splash of heavy cream at the end for extra richness.
  • Crispy topping: Sprinkle toasted breadcrumbs on top before serving for that signature chicken parmesan crunch, or try a baked twist with my Chicken Parmesan Casserole.
close up of pasta and melted cheese in a dutch oven.

How to Make Chicken Parmesan Pasta

  1. Cook the chicken: Heat olive oil in a large pan over medium heat. Add the diced chicken along with Italian seasoning, garlic powder, onion powder, and garlic salt. Cook until the chicken is mostly cooked through.
  2. Add the aromatics: Stir in the onion and garlic paste. Cook for 5–7 minutes, until the onion is soft and fragrant.
    cook the chicken and onion in the pot.
  3. Add the pasta and sauce: Pour in the pasta sauce and chicken broth, then stir in the rigatoni. Cover and let it simmer for 12–14 minutes, or until the pasta is tender and cooked through.
    add pasta sauce, broth and the uncooked pasta into the pot.
  4. Add the cheese: Stir in ½ cup of mozzarella, then sprinkle the remaining mozzarella and Parmesan on top of the pasta. Cover again and let the cheese melt.
    sprinkle mozzarella cheese.
  5. Serve: Garnish with fresh parsley and serve warm.
    chicken parmesan pasta in a pot.

Recipe Tips

  • Stir the pasta halfway through simmering to keep it from sticking to the bottom of the pot
  • Shred cheese from a block for the best melt and creamy texture
  • Use a large Dutch oven or large skillet to give the pasta room to cook evenly
  • Let the pasta rest a few minutes before serving so the sauce thickens and clings better
  • For extra crunch, sprinkle toasted bread crumbs or crushed croutons on top before serving
One pot Chicken Parmesan Pasta with melted cheese served on a plate

Frquently Asked Questions

Do I need to cook the pasta first

Nope. This is a true one pot recipe. The dried pasta cooks right in the sauce and chicken stock, which gives it great texture and saves you a dish. Your sink will thank you.

How do I know when the pasta is done

Stir once or twice while it simmers and start checking around the 12 minute mark. The pasta should be tender but not mushy. If the liquid looks thick and the pasta is soft, you are good to go.

What if my pasta absorbs too much liquid

No stress. Just stir in a splash of chicken stock or water and let it simmer another minute or two. One pot meals are forgiving like that.

Make Ahead & Storage Instructions

  • Make ahead: Cook the chicken and onions ahead of time, then add the pasta, sauce, and cheese when you’re ready to finish the dish.
  • Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Warm in the microwave in 1-minute intervals, or bake at 350°F covered with foil for 15–20 minutes until heated through.
  • Freeze: Let the pasta cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
One pot Chicken Parmesan Pasta with melted cheese cooked in the pan.

More Easy One Pot Recipes

If you love quick, hearty meals with minimal cleanup, these one pot recipes are guaranteed to hit the spot:

  • One-Pan Chili Recipe: A bold, flavorful chili made in a single pan, perfect for cozy weeknights or game day.
  • Garlic Butter Steak Bites: Tender, juicy steak bites seared in garlic butter and ready in minutes.
  • Meatball Parmesan: Juicy meatballs simmered in marinara and topped with melty cheese for an easy Italian-inspired dinner.
  • One Pot Chicken and Rice: Comforting and flavorful, this classic combo cooks together for a simple all-in-one meal.
  • One Pot Chili Mac: The ultimate mash-up of chili and macaroni for a cheesy, hearty dinner everyone will love.

If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

4.94 from 49 votes
Close-up of one pot chicken parmesan pasta in a white pot, with creamy tomato sauce, melted cheese, and fresh parsley on top.

Chicken Parmesan Pasta

Author — Jennifer Fishkind
Serves — 6
This one pot Chicken Parmesan Pasta recipe makes an easy, cheesy dinner in just 30 minutes with tender chicken, rigatoni, marinara, and melted mozzarella.
PrintRatePin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • 2 tablespoons olive oil
  • 3 chicken breasts diced into bite sized pieces
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 medium yellow onion finely minced
  • 1 tablespoon garlic paste
  • 16 ounces dried rigatoni pasta
  • 24 ounce jar Ragu Old World Traditional Pasta Sauce
  • 24 ounce chicken stock
  • 1½ cup mozzarella cheese shredded
  • ½ cup Parmesan cheese shredded
  • salt & pepper to taste
  • 2 tablespoon fresh parsley finely chopped

Instructions
 

  • In a large pot (I love to use my dutch oven) over medium heat add olive oil, bite sized chicken pieces, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine. Cook until chicken is most of the way cooked through.
    2 tablespoons olive oil, 3 chicken breasts, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon garlic salt
  • Add onion and garlic paste. Stir to combine. Let cook for 5-7 minutes, or until onions are soft and translucent.
    1 medium yellow onion, 1 tablespoon garlic paste
  • Pour in pasta sauce and chicken broth. Add rigatoni pasta. Stir to combine. Cover and let cook on a low simmer for 12-14 minutes, or until pasta is done.
    24 ounce jar Ragu Old World Traditional Pasta Sauce, 24 ounce chicken stock, 16 ounces dried rigatoni pasta
  • Add 1/2 cup mozzarella cheese and stir. Top the pasta with the remaining mozzarella and Parmesan cheese, cover and let melt. Garnish with fresh parsley and serve!
    1½ cup mozzarella cheese, ½ cup Parmesan cheese, salt & pepper, 2 tablespoon fresh parsley

Jenn’s Notes

Storage:
IN THE FRIDGE: Once the dish is cooked, let it cool to room temperature before storing. Transfer the Chicken Parmesan Pasta to an airtight container and refrigerate. It will stay fresh for up to 3-4 days. Ensure it is well-sealed to maintain the best flavor and prevent it from drying out.
IN THE FREEZER: To freeze, let the pasta cool completely. Place it in a freezer-safe container or a heavy-duty freezer bag, ensuring as much air as possible is removed. This dish can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight before reheating.
REHEATING: To reheat, you can use the microwave or oven. For the microwave, transfer a portion to a microwave-safe dish and heat in 1-2 minute increments until warmed through, stirring occasionally. For oven reheating, preheat the oven to 350°F, place the pasta in an oven-safe dish, cover with foil, and bake for about 15-20 minutes or until heated through. For a crispy top, remove the foil during the last few minutes.
 

Nutrition Info

Calories: 545kcal | Carbohydrates: 71g | Protein: 36g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1550mg | Potassium: 968mg | Fiber: 5g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 13mg | Calcium: 298mg | Iron: 3mg
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