A creamy, cheesy one‑pot chicken parmesan pasta that’s quick to make and perfect for busy weeknights. With tender chicken, flavorful seasonings, and a rich blend of cheeses, this comforting dish delivers the classic taste of chicken parmesan with the ease of a pasta dinner.
Why You’ll Love This Recipe
I love how this one-pot chicken parmesan pasta brings together convenience and indulgence in just 30 minutes. Everything cooks in one pot—meaning less mess and easy cleanup. The chicken turns out tender and well-seasoned, while the rigatoni soaks up all the flavorful sauce. The cheesy topping is everything I crave on a busy night when I want comfort without spending hours in the kitchen. It’s also a crowd-pleaser, great for family dinners or casual entertaining.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil
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3 boneless skinless chicken breasts, diced into bite‑sized pieces
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2 teaspoons Italian seasoning
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon garlic salt
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1 medium yellow onion, finely minced
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1 tablespoon garlic paste
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24 oz pasta sauce
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24 oz chicken stock
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16 oz dried rigatoni pasta
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1½ cups mozzarella cheese, shredded
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½ cup Parmesan cheese, shredded
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Salt and pepper, to taste
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2 tablespoons fresh parsley, finely chopped (for garnish)
directions
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I heat olive oil in a Dutch oven over medium heat. Then I add diced chicken, Italian seasoning, garlic powder, onion powder, and garlic salt. I stir it all together and cook until the chicken is mostly done.
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Next, I toss in the minced onion and garlic paste, cooking everything for 5–7 minutes until the onions turn soft and translucent.
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I pour in the pasta sauce and chicken stock, then stir in the uncooked rigatoni to make sure it’s all combined.
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I cover the pot and let it simmer for about 12–14 minutes until the pasta is al dente.
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I stir in half the mozzarella cheese, then sprinkle the remaining mozzarella and Parmesan cheese over the top. I cover the pot again and let the cheeses melt.
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Before serving, I garnish with fresh parsley. If I want extra flavor and texture, I broil it for a few minutes for a golden-brown cheese crust.
Servings and timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
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I sometimes swap the chicken breasts for chicken thighs for a juicier bite.
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When I want more heat, I add a pinch of red pepper flakes while cooking the onions.
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For a veggie boost, I stir in chopped spinach or zucchini just before adding the cheese.
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If I’m craving extra richness, I mix in a splash of heavy cream with the pasta sauce.
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I’ve even made a baked version by transferring everything to a baking dish and broiling until bubbly.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of chicken broth or water to loosen the sauce before microwaving or warming on the stovetop over low heat. The cheesy topping still melts beautifully, and the flavors continue to develop after a day or two.
FAQs
How can I keep the pasta from getting mushy?
I make sure to cook the pasta just until al dente. It continues to soften slightly as it sits in the hot sauce, so taking it off the heat just in time keeps it perfect.
Can I make this recipe ahead of time?
Yes, I often make it ahead and reheat it when I’m ready to serve. It tastes even better the next day, especially with the rich, cheesy flavors soaked into the pasta.
What’s the best pasta shape to use?
I like rigatoni because it holds onto the sauce well, but penne or ziti also work great. Any sturdy short pasta should do the trick.
Can I make this dish gluten-free?
Absolutely. I use gluten-free pasta and double-check that my pasta sauce and chicken stock are certified gluten-free.
Is this recipe freezer-friendly?
I usually don’t freeze it because creamy sauces can separate, but if I need to, I let it cool completely and store it in a freezer-safe container for up to 2 months. I reheat slowly to bring it back to life.
Conclusion
This one-pot chicken parmesan pasta is my go-to when I need something comforting, fast, and family-friendly. It has all the richness of a baked pasta dish without the hassle, and it leaves me with only one pot to wash. Whether I’m feeding a crowd or just want leftovers for lunch, this recipe always delivers.
One-Pot Chicken Parmesan Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner; Pasta
- Method: One‑pot, stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A creamy, cheesy one‑pot chicken parmesan pasta that’s quick to make and perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 3 boneless skinless chicken breasts, diced into bite‑sized pieces
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- 1 medium yellow onion, finely minced
- 1 tablespoon garlic paste
- 24 oz pasta sauce
- 24 oz chicken stock
- 16 oz dried rigatoni pasta
- 1½ cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- In a Dutch oven over medium heat, add olive oil, diced chicken, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine and cook until the chicken is mostly cooked through.
- Add the onion and garlic paste; stir and cook for 5–7 minutes until onions are soft and translucent.
- Pour in the pasta sauce and chicken stock, then add the uncooked rigatoni. Stir to combine.
- Cover and simmer for 12–14 minutes or until the pasta is cooked through (al dente is ideal).
- Stir in half of the mozzarella cheese. Top with the remaining mozzarella and the Parmesan cheese. Cover and let the cheeses melt.
- Garnish with fresh parsley and serve. (Optional: broil briefly for golden‑brown crispy cheese.)
Notes
- Al dente is the ideal consistency for the pasta—it should be tender but still slightly firm when bitten.
- For golden‑brown crispy cheese, finish the dish under the broiler for a few minutes.
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