Chicken Parmesan Pasta (Easy One Pan Recipe)
If you don’t wanna think too hard about dinner, but still meet your protein needs, this chicken parmesan pasta is a must-try! It’s quick, simple, and hits the spot when you’re in a pinch. Make it for the fam or meal prep it for future you!
One pan dinners are my saving grace when I need something easy at the end of a long day. Makes for quick cleanup and an overall hassle-free meal. Creamy taco pasta, marry me chicken gnocchi, cottage cheese alfredo, and white Tuscan turkey orzo, are some on my one pan go-to’s, but I was feeling something Italian-American this time.
This recipe is a healthier spin on classic chicken parm, made with with chicken breast that’s not breaded or fried, marinara sauce, pasta, and two types of cheese. It’s cozy, satisfying, and high in protein. Here’s how to make it!
What You’ll Need
- Large pan with lid
- Cutting board and knife
- Grater for the cheese.
Ingredients
- Olive oil
- Boneless, skinless chicken breast
- White onion
- Fine sea salt, Italian seasoning, and red pepper flakes
- Minced garlic
- Marinara sauce: See recipe notes.
- Chicken broth: I use reduced sodium.
- Pasta: I use the Rotini shape – any short pasta works!
- Mozzarella cheese
- Parmesan cheese
- Fresh basil: To garnish.
How To Make It
- Cook the chicken: Heat a large deep frying pan on medium high heat and add the oil. Once it’s hot, add the chicken, salt, and Italian seasoning. Fully cook the chicken (about 5 to 7 minutes), until lightly browned and the internal temp reaches 165F. Remove from the pan and set aside.
- Make the sauce: Add the onion, garlic, more Italian seasoning, and a pinch of red pepper flakes to the same pan and cook until soft and fragrant (about 3 minutes). Pour in the chicken broth and marinara sauce.
- Cook the pasta: Dump the dry pasta shells in and stir so they are mostly submerged. Reduce the heat to medium-low, cover with a lid, and cook the pasta according to package instructions. Make sure to stir occasionally – the pasta tends to stick to the bottom of the pan if you don’t. Keep 1/4-1/2 cup of extra broth or water nearby as you check it in case it needs more liquid. Every pan is different so just keep an eye on it!
- Add the rest: One the pasta is done, turn off the heat and stir in the cooked chicken. Top with the mozzarella and parm and cover again until melted. Garnish with fresh basil and dig in!
Important Tips
- Check the pasta often: Make sure to occasionally stir the pasta as it cooks so it doesn’t stick to the bottom. Every pan cooks a bit differently, so keep an extra 1/4-1/2 cup of broth or water close by just in case the sauce gets too dry.
- Italian seasoning: Check your Italian seasoning for salt. Some seasonings already have it mixed in, which will mean you’ll need to reduce the salt added to the chicken. If you don’t have Italian seasoning, you can make your own with a blend of dried oregano, thyme, and basil.
- For meal prep: Divide the pasta up into your meal prep containers before adding cheese to each.
To Store
Once cooled, store leftover chicken parmesan pasta in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30 second intervals until warmed through and cheese is melted.
You’ll Also Love
- One pan creamy taco pasta
- Lower-carb taco rice
- One pan white Tuscan turkey orzo
- 30 minute turkey enchilada skillet
- One pot spaghetti with meat sauce
Lastly, be sure to leave a rating and review down below if you make this easy one pan chicken parmesan pasta! And don’t forget to tag me on IG – always love to hear from you guys and see what you’re cooking up. ♡ Enjoy!
Chicken Parmesan Pasta
Equipment
Ingredients
- 1 tbsp olive oil (15 ml)
- 1 lb boneless, skinless chicken breast diced
- 2 tsp Italian seasoning divided
- 1/2 small white onion (100 g) chopped
- 1 tbsp minced garlic
- pinch red pepper flakes
- 1 cup chicken broth (240 ml) I use reduced sodium
- 2 cups marinara sauce (452 g)
- 8 oz rotini pasta dry, or pasta of choice
- 2 oz mozzarella cheese (56 g) fresh grated
- 2 oz parmesan cheese (56 g) fresh grated
- fresh basil to garnish
Instructions
- Heat a large deep pan on medium high heat and add the oil. Once hot, add the chicken and season with salt and 1 tsp of Italian seasoning. Fully cook (about 5-7 minutes) until lightly browned and internal temperature reaches 165F. Remove from the pan and set aside.
- Add the onion, garlic, remaining 1 tsp Italian seasoning, and red pepper flakes. Cook for 2-3 minutes, until soft and fragrant.
- Pour in the broth, marinara sauce, and add the pasta, stirring so the pasta is mostly submerged. Reduce heat to medium-low, cover with a lid, and cook the pasta according to package instructions. Stir occasionally to keep the pasta from sticking to the bottom and keep an extra 1/4-1/2 cup broth nearby in case the sauce is getting too dry.
- Once the pasta is done, turn off the heat and stir in the cooked chicken. Top with mozzarella and parmesan and cover again until melted. Garnish with fresh basil and enjoy!
Notes
- Depending on the thickness of your marinara sauce and how your pan cooks, you may need an extra splash of broth if the sauce is getting too dry and pasta is sticking to the bottom. Just keep an eye on it!
- For meal prep, divide the pasta up into containers before adding cheese to each.
- Check your Italian seasoning for salt and adjust salt levels as needed.
Nutrition
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