
This creamy, comforting One Pot Chicken Parmesan Pasta transforms the classic Italian dish into a weeknight wonder. I stumbled upon this recipe during a particularly hectic month when time was scarce but the desire for homemade comfort food was strong. It delivers all the flavors of traditional chicken parmesan without the fuss of breading and frying.
I first created this dish when my sister and her kids dropped by unexpectedly one rainy evening. The smell of garlic and herbs filled my kitchen and now my niece requests "the cheesy chicken pasta" every time they visit.
Ingredients
- Chicken breasts provide lean protein and become incredibly tender when cooked in the sauce
- Olive oil adds richness and helps brown the chicken beautifully
- Fresh garlic cloves give that irreplaceable aromatic base that dried simply cannot match
- Dried Italian herbs create depth without requiring a fully stocked herb garden
- Salt and pepper enhance all the flavors so don't be shy
- Chicken stock forms the flavorful cooking liquid that the pasta absorbs
- Penne pasta has the perfect shape for catching sauce in its tubes
- Marinara sauce brings acidity and tomato richness use homemade if you have it
- Parmesan cheese adds nutty salty notes essential to authentic flavor
- Mozzarella creates that stretchy cheesy goodness we all crave
- Fresh basil brightens everything with its aromatic finish
How To Make One Pot Chicken Parmesan Pasta
- Brown the chicken
- Heat olive oil in a large pot over medium heat until it shimmers. Add diced chicken pieces seasoned with salt and pepper. Allow them to cook undisturbed for 2 minutes before stirring to develop golden edges. Continue cooking for another 3 to 5 minutes until no pink remains.
- Infuse the aromatics
- Add the minced garlic and dried Italian herbs directly to the chicken. Stir constantly for about 30 seconds until fragrant but not browned. This brief cooking releases the essential oils in both the garlic and herbs without burning them.
- Create the pasta bath
- Pour in the marinara sauce and stir to coat the chicken pieces. Immediately add the dry pasta and chicken stock. Stir well to ensure all pasta is submerged in the liquid. This single cooking liquid will flavor the pasta as it cooks.
- Simmer to perfection
- Once the mixture comes to a gentle boil reduce heat to maintain a steady simmer. Cover with a lid but stir occasionally to prevent sticking. The pasta will gradually absorb the flavorful liquid becoming tender in about 12 to 15 minutes.
- Add the cheesy finish
- Turn off the heat completely before adding cheeses. This prevents the proteins from separating and becoming stringy. Add all the mozzarella and Parmesan then stir gently until completely melted and incorporated into a silky sauce.
- Garnish and serve
- Sprinkle fresh chopped basil over the top just before serving. The residual heat will release the basil oils without cooking away its bright flavor. Serve immediately while the cheese is still gloriously melty.
My absolute favorite moment with this recipe was during last years holiday season when my brother in law who claims to dislike pasta dishes went back for thirds. The secret is definitely in the way the pasta cooks directly in the sauce creating a flavor that cannot be achieved when cooking pasta separately.
Make Ahead Options
This dish reheats beautifully making it perfect for meal prep. Cook as directed but slightly undercook the pasta by about 2 minutes. Allow to cool completely then refrigerate in airtight containers for up to 3 days. When reheating add 2 tablespoons of water or additional stock per serving to restore moisture and heat gently on the stovetop or microwave until just warmed through.

Easy Substitutions
This recipe welcomes customization based on what you have available. Turkey breast works beautifully as a chicken alternative with nearly identical cooking times. For a vegetarian version replace the chicken with 8 ounces of sliced mushrooms and use vegetable stock instead of chicken stock. Gluten free pasta can be substituted but watch cooking times carefully as they often cook faster than traditional pasta. For a spicier version add red pepper flakes along with the Italian herbs.
Serving Suggestions
This hearty pasta stands perfectly on its own but pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete Italian inspired meal serve with garlic bread for sopping up any remaining sauce. A chilled glass of Pinot Grigio complements the tomato and cheese flavors beautifully for adult diners.

Recipe FAQs
- → Can I use different pasta shapes for this dish?
Absolutely! While the recipe calls for penne or rotini, any medium-sized pasta shape like farfalle, fusilli, or ziti works well. Just be aware that different shapes may require slight adjustments to cooking time.
- → How do I know when the pasta is properly cooked?
The pasta should be tender but still have a slight bite (al dente). Most of the liquid should be absorbed, leaving a slightly thickened sauce. If needed, you can cook a few minutes longer or add a splash more broth.
- → Can I use pre-cooked chicken to save time?
Yes! You can use rotisserie or leftover cooked chicken. Simply skip the chicken cooking step and add your pre-cooked diced chicken when you add the marinara sauce.
- → Is there a way to make this dish vegetarian?
Certainly! Replace the chicken with plant-based protein like chickpeas or white beans, or add vegetables like zucchini, bell peppers, and mushrooms. Also substitute vegetable broth for chicken stock.
- → Can I prepare this dish ahead of time?
While best served fresh when the cheese is perfectly melty, you can refrigerate leftovers for 3-4 days. Reheat gently with a splash of water or broth to restore moisture. The pasta will absorb more sauce as it sits.
- → What can I serve with this one-pot pasta?
This hearty dish works well as a complete meal, but you can pair it with a simple green salad, garlic bread, or roasted vegetables for a more rounded dinner.