One Pan Chicken Parmesan Pasta Recipe

4.12 from 339 votes

Chicken parmesan pasta is my favorite one-pan pasta recipe. Made with 6 ingredients in just 30 minutes, it's my go-to easy dinner!

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

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

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.

Storage: Store chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.