Chicken parmesan pasta is my favorite one-pan pasta recipe. An easy and delicious dinner with just a few ingredients– what could be better? Oh, I know! The fact that I don’t have to fry up chicken cutlets! This chicken pasta skillet is my go-to easy dinner recipe anytime I am craving comfort food.
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If you love classic chicken parmesan as much as I do, this easy weeknight meal is sure to be a hit! Count ’em– you’re just 6 ingredients away from a delicious dinner! This one-pot chicken parmesan pasta is a truly simple recipe that comes together in just 30 minutes. It’s almost always on the menu at my house.
What’s in This Chicken Parmesan Pasta Recipe?
- Chicken: I like boneless, skinless chicken breasts to keep this dish on the healthier side, but thighs also work.
- Italian Dressing: Adds a ton of Italian flavor. Make sure to use the oily kind, not the creamy kind.
- Pasta: I like rigatoni, but any short pasta shape will work.
- Marinara Sauce: Adds that classic tomato flavor. I used store-bought, but when I have time, homemade is great!
- Cheese: A mixture of freshly shredded Parmesan and mozzarella cheeses make this dish gooey, creamy, and cheesy.
Tips for Success
- No Italian dressing? Mix some Italian seasoning into a tablespoon each of oil and vinegar.
- For a vegetarian version, swap out the chicken for some diced eggplant!
- To make this dish in the oven, follow the recipe through step 4, placing the covered skillet in a 350°F oven for 15 minutes instead of letting it simmer on the stovetop. Add the cheese and return to the oven.
- To make the top layer of cheese extra melty (yum!) just pop the skillet under the broiler for 3-4 minutes.
How to Store and Reheat
Store leftover chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.
Serving Suggestions
I love that you don’t even need a side dish with this delicious one-pan chicken parm recipe. I usually just serve it with some crusty garlic bread and call it a day. Oh and some wine— can’t forget the wine! Wine and pasta is a great combo for making dinner at home feel like a special occasion.
5-Star Review
This is one of my family’s favorite go to meals. Which is a win for me because of how simple & fast it is! – Abby
One Pan Chicken Parmesan Pasta Recipe
Equipment
Ingredients
- 3 boneless, skinless chicken breasts cut into cubes
- 2 tablespoons Italian dressing (not the creamy kind)
- Kosher salt and freshly ground black pepper to taste
- 16 ounces dry rigatoni pasta (1 box)
- 24 ounces Marinara sauce store-bought or homemade
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- Chopped fresh basil optional, for garnish
Instructions
- Heat the chicken and Italian dressing in a 12-inch cast iron skillet set over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.3 boneless, skinless chicken breasts, 2 tablespoons Italian dressing, Kosher salt and freshly ground black pepper
- Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
- Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.16 ounces dry rigatoni pasta, 24 ounces Marinara sauce
- Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking (see note).
- Cover with grated Parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!½ cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Top with chopped basil (optional) and serve! Enjoy!Chopped fresh basil
Video
Becky’s Tips
- Note: The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
- Properly cooked chicken should register 165°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Parmesan Pasta Step by Step
Season the Chicken: Heat 3 cubed boneless, skinless chicken breasts and 2 tablespoons of Italian dressing in a 12-inch cast iron skillet set over medium-high heat. Season chicken with kosher salt and ground black pepper to taste.
Cook the Chicken: Cook the chicken until browned and just cooked through, about 5 minutes depending on the thickness of the chicken.
Add the Pasta: Add 16 ounces (1 box) of rigatoni and a 24-ounce jar of marinara sauce to the pan. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
Cook the Pasta: Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.
Add the Cheese: Cover with ½ cup of freshly grated Parmesan and then ½ cup of freshly shredded mozzarella cheese. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty! Top with chopped basil (optional) and serve!
As a single working Dad, who hates fast food, I’m always looking for quick and delicious meals. This was a instant hit with my son and his buddies. I used Prego Definitely a keeper!
Thanks for sharing, Dan!
Was I supposed to cook the pasta first then add to the pot?
It cooks in the pot!
We love this meal and make it on the regular. Have you tried freezing it before? Thinking of taking it to a friend but need an option that can freeze if she doesn’t want it tonight.
I have not!
Loved it. One of my go to chicken recipes. I use Paul Newman’s Sockoroni. Adds a little kick and some vegetables.
Sounds amazing, Carol!
Is there a way I could make this whole thing in the crockpot instead of a skillet? I’ve made it before but I’m not the best at making chicken. Thank you for your help!
I have not attempted that before!
I’m trying to create it in the crockpot today. I can let you know how it turns out!
Ashley….how did it turn out?
My husband made this, everyone raved about ot!
Thanks for sharing, Jill!
Delicious, easy, and the kids loved it! Used rotini noodles since that’s what I had and it turned out great!
Thanks for sharing, Amy!
I love a one pot/pan dish, but this was a little bit bland for my crew. I used ziti noodles and still had to simmer an extra 10 minutes for them to be close to done. The “brown” on the chicken rubbed off as the dish cooked making that taste plain. I may try this again, but with breaded chicken nuggets rather than just plain chicken. Perhaps just microwave those as they are precooked, and fold them in at the end.
I am sorry to hear it didn’t quite work out!
Mine came out very watery and I followed the easy directions. Any suggestions?
Oh no! Maybe a little bit less water than what’s called for!
Can I use chicken thighs?
You can definitely give it a shot!