Go Back
One-Pot Chicken Parmesan Pasta
Alyssa

One-Pot Chicken Parmesan Pasta

Savor one-pot chicken Parmesan pasta that's creamy and flavorful! This easy recipe is perfect for busy nights and makes cleanup a breeze.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 lb chicken: Cut into bite-sized pieces this is your protein source that adds heartiness and flavor.
  • 2 tbsp olive oil: Used for sautéing the chicken it adds richness and helps in browning.
  • 3 cloves garlic: Minced for a fragrant base that enhances the overall flavor of the dish.
  • 2 cups chicken broth: This liquid melds all ingredients and enriches the pasta with savory goodness.
  • 1 can diced tomatoes: A classic addition that provides acidity sweetness, and texture.
  • 1 cup marinara sauce: Adds depth of flavor and a touch of tanginess to the dish.
  • 2 cups uncooked pasta: Any type like penne fusilli, or rotini works wonderfully; it serves as the main carbohydrate.
  • 1 cup shredded mozzarella: This cheese melts beautifully adding creaminess and pull to each serving.
  • 1/2 cup grated Parmesan: Adds a nutty flavor that complements the dish perfectly.
  • 1/2 cup heavy cream: This ingredient creates a luxurious creamy sauce that covers the pasta and chicken.
  • 1 tsp basil: Fresh or dried basil adds aromatic notes that brighten the dish.
  • 1 tsp oregano: A classic Italian herb that deepens the savory profile.
  • Salt and pepper: To taste these staples season the dish perfectly.
  • Fresh parsley: A touch of color for garnishing that also adds freshness.

Method
 

  1. Sauté the Chicken: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 lb chicken cut into bite-sized pieces, seasoning with salt, pepper, 1 tsp basil, and 1 tsp oregano. Cook for 5-7 minutes until browned and cooked through. Remove and set aside.
  2. Sauté Garlic: In the same pot, add 3 cloves minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
  3. Add the Liquid Ingredients: Pour in 2 cups chicken broth, 1 can diced tomatoes (including juices), 1 cup marinara sauce, and 1/2 cup heavy cream. Stir to combine, ensuring all bits from the bottom of the pot are incorporated.
  4. Cook the Pasta: Mix in 2 cups uncooked pasta—bring the mixture to a boil. Once boiling, reduce to a simmer and cover. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
  5. Add Chicken and Cheese: Stir in the cooked chicken and 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Mix everything until the cheese has melted and is evenly distributed throughout the pasta.
  6. Garnish and Serve: Remove from heat and garnish with fresh parsley before serving warm.