Chicken Parmesan Pasta is the ultimate 30-minute, one-pot dinner that combines tender chicken, marinara sauce, melted cheese, and pasta for a comforting, family-friendly meal.
Ready in just half an hour with minimal cleanup, this recipe has been tried and tested with my family, and it is on our regular rotation! It is perfect for busy weeknights when you crave the classic flavors of chicken Parmesan without the extra steps.
Chicken Parmesan Garlic Pasta
This Chicken Parmesan Pasta is an unbeatable combination of simplicity and bold, comforting flavors. Unlike traditional chicken Parmesan, which requires breading, frying, and layering, this recipe streamlines the process into a single pot, saving time without sacrificing taste.
You get tender, juicy chicken bites, perfectly cooked pasta, rich tomato sauce, and gooey melted cheese in every forkful—all infused with the essence of classic Italian comfort food.
This chicken parm pasta recipe has been a lifesaver on hectic weeknights, proving that homemade dinners can be both satisfying and easy. With only 30 minutes from start to finish and minimal cleanup, it’s ideal for anyone looking to enjoy the flavors of chicken Parmesan without all the work.
The best part? This recipe is versatile enough to be customized with your favorite add-ins like spinach, extra herbs, or a sprinkle of red pepper flakes for a hint of heat. Give it a try, and it might just become your go-to weeknight meal.
Ingredients Notes
- Chicken breasts: Boneless skinless chicken breast cut into small pieces.
- Italian seasoning, Garlic powder, Onion powder, Garlic salt: Simple seasonings to add a delicious flavor without taking over the delicious sauce.
- Yellow onion
- Garlic paste
- Dried rigatoni pasta: Any type of smaller pasta noodle will do the trick for this dish. You could use penne pasta, rontini, macaroni, bowtie, or shells. If you’re in a bind, you could use long noodles like spaghetti or angel hair, but I would only do that as a last resort.
- Pasta Sauce: You can use your favorite brand and style of pasta sauce in this recipe. My go-to is Ragu Old World Traditional Pasta Sauce because I usually have it on hand and love the flavors. You could also use a homemade jar of sauce if you have one!
- Chicken stock
- Mozzarella cheese & Parmesan cheese: I always prefer freshly grated cheese. They melt much smoother and taste much better. You can opt for different cheeses if you prefer. I have used gouda and cheddar in place of one of the cheeses, and it still tasted delicious!
- Salt and pepper
- Fresh parsley
- Optional: If you want more crunch in your chicken parmesan, you can sprinkle some toasted panko breadcrumbs, Italian bread crumbs, or crunched Italian croutons on top.
How to make Chicken Parmesan Pasta
- In a large pot or large skillet (I love to use my dutch oven) add olive oil, chicken pieces, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir and cook over medium heat until chicken is cooked through.
- Add onion and garlic paste. Stir and let cook for 5-7 minutes.
- Pour in sauce and chicken broth. Add pasta. Stir. Cover and let cook on low for 12-14 minutes.
- Add ½ cup mozzarella, then top with remaining cheeses, cover, and let melt.
- Garnish and serve.
Serving Suggestions
This pasta dish lacks greens, so I love to make a side salad or vegetable to accompany it. My go-to is sautéed green beans, brussels sprouts or asparagus.
You can’t go wrong serving a pasta dish like this with a side of bread. Our Cauliflower Breadsticks are perfect if you are looking for a low-carb option or to sneak in some veggies. We also love our Cheesy Pull-Apart Garlic Bread or our Caprese Garlic Bread. They are especially great for cleaning up any leftover sauce from your plate!
Proper 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, removing as much air as possible. 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.
More One-Pot Recipes
- One-Pot Pasta
- Creamy Tuscan Chicken
- One-Pan Chili Recipe
- Garlic Butter Steak Bites
- Meatball Parmesan
- One Pot Chicken Fajita Pasta
- One Pot Chicken and Rice
- One Pot Chili Mac
Chicken Parmesan Pasta
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
tasty but everything turned into a gelatinous lump. next time I will cook the noodles separately.
I made this over the weekend in my Dutch oven and it came out amazing 😍
I made this over the weekend in my Dutch oven and it came out amazing 😍