Print

One Pot Chicken Parmesan: 3 Easy Steps to Amazing Dinner

One Pot Chicken Parmesan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This One-Pot Chicken Parmesan Pasta is a simple and delicious dinner. It combines all the classic flavors of Chicken Parmesan into a single pot, making it easy to prepare and clean up. The pasta cooks directly in the sauce, absorbing rich flavors from the chicken stock and herbs, resulting in a tender and satisfying meal topped with melted mozzarella and Parmesan cheese.

Ingredients

Scale
  • 3 chicken breasts, diced
  • 1 tsp Italian seasoning
  • 1½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • Salt & pepper, to taste
  • 1 medium yellow onion, chopped
  • 1 tbsp garlic paste
  • 16 oz rigatoni pasta
  • 24 oz pasta sauce
  • 24 oz chicken stock
  • 1½ cups shredded mozzarella
  • ½ cup grated Parmesan cheese
  • 2 tbsp chopped parsley (optional garnish)

Instructions

  1. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, Italian seasoning, garlic powder, onion powder, garlic salt, salt, and pepper. Sauté for 4-5 minutes until the chicken is golden brown.
  2. Add the chopped onion and garlic paste to the pot. Cook for 2-3 minutes, stirring constantly, until the onions are translucent and fragrant.
  3. Pour in the uncooked rigatoni, pasta sauce, and chicken stock. Stir well, scraping any browned bits from the bottom of the pot. Bring the mixture to a rolling boil over high heat.
  4. Reduce the heat to medium-low, cover the pot tightly, and simmer for 15-18 minutes. Stir halfway through to prevent sticking. The pasta should be al dente and most of the liquid absorbed.
  5. Remove the pot from the heat. Stir in the grated Parmesan cheese and half of the shredded mozzarella until melted and creamy.
  6. Sprinkle the remaining mozzarella cheese evenly over the top. Cover the pot again and let it sit for 2-3 minutes to melt the cheese.
  7. Garnish with fresh chopped parsley, if desired. Ladle the One-Pot Chicken Parmesan Pasta directly from the pot into bowls and serve.

Notes

  • For super tender chicken, use chicken thighs instead of breasts.
  • If you do not have fresh onion, a generous tablespoon of onion powder can be used.
  • If you do not have garlic paste, use 3-4 fresh minced garlic cloves.
  • Any short pasta like penne, ziti, or fusilli can be used instead of rigatoni.
  • Low-sodium chicken stock is recommended to control salt levels.
  • If the pasta is still hard but the liquid is gone, add ½ cup of warm chicken stock or water, cover, and cook for another 3-5 minutes.
  • To make ahead, cool completely and store in an airtight container in the fridge for up to 3 days. Add a splash of water or stock when reheating.
  • For the smoothest melt, shred your own cheese from a block.
  • Adjust spice with red pepper flakes, or add vegetables like mushrooms, bell peppers, or spinach for extra nutrients.
  • For a creamier sauce, stir in ¼ cup of heavy cream or mascarpone cheese after taking it off the heat.
  • This recipe is adaptable for gluten-free (use gluten-free pasta and potentially more liquid) and dairy-free (use vegan cheese) diets.

Nutrition

Find it online: https://yummywords.com/one-pot-chicken-parmesan/

×