Chicken Parmesan Pasta

This one pot chicken parmesan pasta delivers comfort with minimal effort. Tender cubes of seasoned chicken are seared until golden, then simmered in rich marinara infused with garlic and onions. Pasta, Parmesan, and mozzarella blend into a creamy, hearty sauce with melted cheese and fresh basil on top. It is perfect for busy weeknights or cozy family dinners with very little cleanup needed.

I first tried this recipe during a busy soccer season when I needed a quick, crowd pleasing dinner. It quickly became a weekly tradition and fills the kitchen with an irresistible Italian aroma every time I make it.

Ingredients

• 3 large boneless skinless chicken breasts: cut into cubes ensures tenderness and cooks evenly
• 1 teaspoon kosher salt: to season thoroughly and enhance flavor
• ½ teaspoon freshly ground black pepper: for sharp aromatic spice
• ½ tablespoon Italian seasoning: with oregano, basil, and thyme lifts the dish with authentic Italian notes
• 3 tablespoons extra virgin olive oil: divided keeps chicken golden and adds richness
• 1 large sweet onion: minced provides sweetness and caramelizes deeply without harsh bite
• 1 tablespoon fresh garlic: minced adds fragrant depth that pre minced garlic cannot match
• 24 ounces marinara sauce: choose a high quality brand with simple ingredients or homemade for best taste
• 16 ounces rigatoni or penne pasta: cooked to hold the sauce on their ridges perfectly
• ½ cup freshly grated Parmesan cheese: melts smoothly building richness
• 1½ cups shredded low moisture mozzarella cheese: prevents watery texture while giving gooey pulls
• 3 tablespoons fresh basil: minced adds fresh color and herbal brightness at the end

Instructions

Season the Chicken:

Cut the chicken breasts into uniform one inch cubes. Toss them gently with salt, pepper, and Italian seasoning so every piece is evenly coated. This step builds the foundation of flavor that carries through the whole dish.

Sear for Golden Color:

Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat until shimmering but not smoking. Add the chicken in a single layer without crowding and sear for exactly two minutes on each side until golden brown. This caramelization adds incredible depth to the final flavor.

Build the Aromatic Base:

Remove the chicken and set aside. Add the remaining tablespoon of olive oil to the pan. Add minced onion and sauté for 3 to 4 minutes until translucent and fragrant. Stir occasionally to prevent burning. The browned bits from the chicken lend fantastic savory flavor to the onions.

Add Garlic and Sauce:

Stir in the minced garlic and cook for only 30 seconds until fragrant but not browned to avoid bitterness. Pour in marinara sauce and gently scrape any browned bits from the bottom of the pan. Let the sauce come to a gentle simmer.

Simmer the Chicken:

Return the seared chicken to the pan, spooning sauce over each piece to coat them completely. Cover and reduce the heat to medium low. Simmer for 15 to 20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit. This slow simmer tenderizes the chicken while infusing it with sauce flavor.

Combine Pasta and Cheese:

Stir the cooked pasta into the saucy chicken mixture, ensuring every piece is coated. Add Parmesan cheese and ¼ cup of mozzarella, stirring gently on low heat until the cheese melts into a creamy sauce that clings beautifully to the pasta.

Create the Cheese Top:

Sprinkle the remaining 1¼ cups of mozzarella evenly over the entire dish. Cover the pot, remove it from heat, and let it sit undisturbed for 3 to 5 minutes. This resting time allows the cheese to melt perfectly into a gooey, irresistible blanket.

Garnish and Serve:

Serve immediately while hot. Garnish each portion with fresh minced basil to add a vibrant pop of green and a fresh, herbal note that balances the richness. The combination of flavors and textures in every bite is deeply satisfying.

My favorite moment is when I lift the lid after letting the cheese melt and see that perfect golden, bubbly top. It reminds me of the chicken Parmesan I loved at an Italian restaurant growing up, but made with the warmth of home cooking.

Storage and Reheating Tips

Flavors deepen after a day so leftovers taste even better. Store in an airtight container in the fridge for up to four days. When reheating add a splash of chicken broth or water to loosen the sauce and gently warm on the stovetop or microwave. For freezing prepare the chicken and sauce mixture without pasta. Add freshly cooked pasta when reheating for best texture.

Ingredient Substitutions and Variations

Try pasta shapes like shells, rotini, or egg noodles if you want variety. Ground turkey can replace chicken for a lighter option or substitute low fat mozzarella to reduce richness. Adding vegetables such as bell peppers, mushrooms, or spinach to the sauce boosts nutrition and color. For a spicy twist add red pepper flakes with garlic or use a spicy marinara sauce.

Serving Suggestions and Pairings

This pasta pairs well with a crisp Caesar salad and garlic bread for a full meal. Its richness is balanced beautifully by a simple green salad dressed with lemon vinaigrette. If you enjoy wine, a medium bodied Chianti or a crisp Pinot Grigio perfectly complements the tomato and cheese flavors.

This one pot chicken parmesan pasta is a comforting, family friendly meal that comes together quickly. Serve hot with extra basil for a bright finish.

Common Questions About the Recipe

→ Can I use a different type of pasta?

Yes, rigatoni or penne are ideal, but you can substitute with other sturdy pasta shapes like ziti or fusilli that hold sauce well.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave to preserve texture.

→ Can I freeze this dish?

Yes, freeze the chicken and sauce mixture without pasta, then add freshly cooked pasta when reheating for best texture and flavor.

→ What can I use instead of chicken breast?

Boneless chicken thighs provide a juicier texture and work well. Cook until internal temperature reaches 165°F for safety.

→ Can this dish be made vegetarian?

Yes, omit the chicken and add sautéed mushrooms or plant-based protein alternatives to maintain flavor and texture.