One-Pot Chicken Parmesan Pasta
One-Pot Chicken Parmesan Pasta combines tender chicken, marinara sauce, and melted cheese into a quick and easy meal that’s made in one pot. With minimal cleanup and maximum flavor, this dish is perfect for weeknight dinners or casual gatherings.
Ingredients
- ▢2-3 boneless skinless chicken breasts, cut into bite-sized pieces
- ▢1 tsp Italian seasoning
- ▢1/2 tsp garlic powder
- ▢1 medium yellow onion finely minced
- ▢3 cloves garlic minced
- ▢16 oz dried short-cut pasta such as rigatoni
- ▢24 oz jar of marinara sauce such as Newman's Own
- ▢Water to fill the empty marinara sauce jar
- ▢1 cup shredded mozzarella cheese
- ▢1/2 cup grated Parmesan cheese
- ▢Salt and pepper to taste
- ▢Additional dried Italian seasoning optional
- ▢Fresh parsley and/or basil minced, for garnish
Instructions
- In a large pot or skillet (I used my Dutch oven), drizzle a bit of olive oil and heat over medium-high heat. Add the chicken, season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, or until the chicken is mostly cooked through. Remove the chicken and set it aside on a plate.
- Next, add the onion and garlic to the pot, cooking for 2-3 minutes until softened. Pour in the marinara sauce, then fill the empty jar with water and add that to the pot as well. Bring the mixture to a boil, then reduce the heat to a strong simmer.
- Add the cooked chicken and pasta, stirring to combine. Cover the pot and cook for 10-15 minutes, or until the pasta reaches your desired level of doneness. Stir in the Parmesan cheese and 1/4 cup of the mozzarella cheese.
- Top the dish with the remaining 3/4 cup of mozzarella cheese and cook for an additional 2-3 minutes, or until the cheese has melted and become gooey. If desired, sprinkle extra Italian seasoning on top and garnish with fresh parsley or basil before serving.