In the quest for delicious, comforting meals that don’t require an arsenal of pots and pans, the One-Pot Chicken Parmesan Pasta emerges as a true weeknight hero. Imagine tender chicken, perfectly cooked pasta, and a rich, cheesy tomato sauce, all coming together in a single pot. It’s the beloved flavors of classic chicken Parmesan and satisfying pasta, reimagined for ultimate convenience and minimal cleanup.

This dish takes the traditional elements we adore – crispy chicken (often pan-fried separately), simmering marinara, and gooey melted cheese – and ingeniously combines them into a streamlined process. The pasta cooks directly in the sauce, absorbing all the wonderful flavors, while the chicken gently simmers to tender perfection. It’s hearty, wholesome, and delivers on that promise of pure comfort, making it an instant family favorite for busy evenings.

Why I Love This Recipe

As a food writer, I’m always looking for ways to simplify delicious meals without compromising on flavor, and this One-Pot Chicken Parmesan Pasta truly embodies that philosophy. What I absolutely love about this recipe is its ingenious one-pot nature. The idea of getting all the classic Chicken Parmesan flavors – the savory chicken, the rich tomato, the perfectly cooked pasta, and the melted cheese – from a single cooking vessel is nothing short of brilliant.

It’s incredibly satisfying to watch all the ingredients meld together, creating a harmonious and deeply flavorful dish with minimal effort. The pasta cooks directly in the tomato-chicken broth mixture, soaking up every ounce of deliciousness, resulting in a depth of flavor you just don’t get with separate components. It’s perfect for busy weeknights when you crave something hearty and comforting but don’t have hours to spend in the kitchen or scrubbing pots. This recipe delivers big on taste and convenience, making it a true winner in my book.

---

List of Ingredients

Here’s what you’ll need to create this comforting and simple One-Pot Chicken Parmesan Pasta:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 3 cups chicken broth (low sodium preferred)
• 1 tsp dried Italian seasoning
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 12 oz spaghetti or penne pasta, uncooked and broken in half (if using spaghetti)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 cup shredded mozzarella cheese
• Fresh basil, chopped, for garnish (optional)

---

Swaps and Notes

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor and more tender texture. Cut them into 1-inch pieces as well.
• Tomatoes: A 28 oz can of diced tomatoes (undrained) can be used for a chunkier sauce, or tomato sauce for a smoother consistency.
• Broth: Chicken broth is ideal, but vegetable broth can be substituted.
• Pasta: Spaghetti or penne are great choices as they fit well in a single pot. Rigatoni, ziti, or even rotini could also work. Ensure the pasta is uncooked. Breaking spaghetti in half helps it fit better and makes it easier to stir.
• Cheese: Freshly grated Parmesan cheese will melt better and taste superior to pre-grated varieties. Mozzarella provides the classic gooey stretch. You can use a mix of provolone and mozzarella for added flavor.
• Spices: Adjust the Italian seasoning and red pepper flakes to your preference. A bay leaf can be added to the simmering sauce for extra depth (remember to remove it before serving).
• Vegetables: For added nutrition, you can sauté diced bell peppers or mushrooms along with the onion and garlic. Stir in a handful of fresh spinach at the very end until it wilts.

---

List of Steps for the Recipe

1. Sauté Chicken and Aromatics: Heat the olive oil in a large Dutch oven or a heavy-bottomed pot (at least 5-6 quarts) over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides (they don’t need to be cooked through).
2. Add Onion and Garlic: Add the chopped onion to the pot with the chicken. Sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Build the Sauce: Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Add the Italian seasoning, onion powder, red pepper flakes (if using), salt, and black pepper. Stir to combine.
4. Add Pasta: Add the uncooked pasta to the pot, making sure it’s mostly submerged in the liquid. If using spaghetti, break it in half so it fits.
5. Simmer and Cook: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally (every 5 minutes or so) to prevent the pasta from sticking and to ensure even cooking. Continue cooking until the pasta is al dente and most of the liquid has been absorbed.
6. Stir in Cheese: Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and fully incorporated.
7. Melt Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Cover the pot again (or place a lid on top) and let it sit for 5-10 minutes, or until the mozzarella is melted and gooey.
8. Serve: Uncover and stir gently to distribute the melted mozzarella. Ladle into bowls and garnish with fresh chopped basil and extra grated Parmesan cheese, if desired.

---

Tips for Success

• Large Pot is Key: Use a large enough pot (at least 5-6 quarts) to accommodate all the ingredients and allow for proper simmering and stirring.
• Stir Frequently: While the pasta is cooking, stir every few minutes. This prevents the pasta from sticking to the bottom of the pot and helps it cook evenly.
• Adjust Liquid: Different brands and types of pasta can absorb liquid at different rates. If the sauce becomes too thick before the pasta is cooked, add a splash more broth (1/4 cup at a time). If it’s too soupy when the pasta is done, uncover and simmer for a few more minutes to reduce.
• Al Dente Pasta: Cook the pasta until it’s al dente (still firm to the bite). It will continue to cook slightly from the residual heat.
• Freshly Grated Cheese: For the best melt and flavor, use freshly grated Parmesan and good quality shredded mozzarella.
• Don’t Forget the Salt: Proper seasoning is crucial for flavor development. Taste and adjust salt and pepper as needed throughout the process.

---

Serving Suggestions and Pairings

This One-Pot Chicken Parmesan Pasta is a hearty and complete meal on its own, but a few simple additions can make it even more special:

• Garlic Bread or Breadsticks: Perfect for soaking up any extra sauce.
• Simple Side Salad: A fresh green salad with a light vinaigrette provides a nice contrast to the richness of the pasta.
• Steamed Vegetables: Serve with a side of steamed broccoli, asparagus, or green beans for added freshness and nutrition.
• Red Wine: A medium-bodied red wine like a Merlot or a Sangiovese would pair beautifully.
• Extra Cheese: Always offer extra grated Parmesan cheese at the table for those who love an extra cheesy finish.

---

Nutritional Information

While this is a comforting and satisfying meal, here’s an approximate nutritional breakdown per serving. Please note that these are estimates and can vary based on specific brands, fat content of chicken, and actual serving sizes.

For a serving of One-Pot Chicken Parmesan Pasta (approximately 1/6 to 1/8 of the recipe):

• Calories: 450-550 kcal
• Protein: 35-45g
• Fat: 15-25g
  • Saturated Fat: 8-12g
• Carbohydrates: 40-55g
  • Sugars: 5-8g
  • Dietary Fiber: 4-6g
• Sodium: 700-1000mg (can be reduced significantly by using low-sodium broth and controlling added salt)
• Vitamins & Minerals: A good source of Protein, Iron, B Vitamins (from chicken and pasta), and Vitamin C (from tomatoes).

This dish provides a substantial amount of protein and complex carbohydrates, making it a very filling and energizing meal.

---

Storage and Leftover Tips

One of the great advantages of this one-pot meal is how well it stores and reheats, making it excellent for meal prep.

• Refrigeration: Once cooled, transfer any leftover pasta to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The sauce will thicken as it cools.
• Freezing: This dish freezes reasonably well.
  • Method: Allow the pasta to cool completely. Transfer to freezer-safe containers or freezer bags. It can be frozen for up to 2-3 months.
  • Note on Pasta: The pasta texture might become slightly softer upon thawing and reheating.
• Reheating:
  • Microwave: For individual portions, microwave on high, stirring occasionally, until heated through. You may want to add a splash of water or broth to loosen the sauce as it can thicken significantly in the fridge.
  • Stovetop: For larger quantities, transfer to a pot or skillet. Reheat over medium-low heat, stirring frequently, adding a splash of chicken broth or water as needed to restore the sauce consistency.

---

Final Thoughts

The One-Pot Chicken Parmesan Pasta is a culinary triumph of simplicity and flavor. It takes the beloved elements of a classic Italian-American dish and streamlines them into a single, easy-to-manage pot, making it perfect for those busy weeknights when you crave homemade comfort without the fuss. It’s hearty, cheesy, and packed with savory goodness – a true testament to how delicious convenience can be.

We hope this recipe brings warmth and ease to your dinner table. What are your go-to one-pot wonders for busy weeknights? Share your ideas and favorite twists in the comments below! And don’t forget to follow Chefmaniac.com for more delicious and practical recipes. Happy cooking!