OnePot Chicken Parmesan Pasta
This One-Pot Chicken Parmesan Pasta is a comforting and delicious meal that combines tender chicken, hearty pasta, and rich marinara sauce, all cooked together in one pot for a hassle-free dinner. Perfect for busy weeknights, this dish delivers classic Italian flavors without the fuss of multiple dishes.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 12 ounces penne pasta (or pasta of choice)
- 1 jar (24 ounces) marinara sauce
- 1 cup grated Parmesan cheese, divided ¾ cup for cooking and remaining for serving.
- to taste fresh basil leaves, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced chicken to the pot and season with garlic, Italian seasoning, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
- Add the pasta and marinara sauce to the pot. Stir well, ensuring the pasta is submerged in the liquid.
- Cover the pot and reduce the heat to medium-low. Cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Once the pasta is cooked, remove the pot from heat and stir in ¾ cup of Parmesan cheese until melted and creamy.
- Serve hot, garnished with the remaining Parmesan cheese and fresh basil if desired.
Notes
You can substitute the chicken with cooked sausage or shrimp for variation.
Adjust the amount of marinara sauce and chicken broth based on your preference for saucy pasta.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove with a splash of broth.