Chicken Parmesan Pasta is the perfect pasta dinner for those nights when nothing less than the heartiest comfort food will do. With juicy herbed chicken, tender pasta, and plenty of cheese, this one-pot, 30-minute recipe is sure to please!
Chicken Parmesan, in skillet pasta dinner form
When you make Baked Chicken Parmesan, you have to think about your sides.
Will you make Roasted Zucchini? Or serve it over farro? Decisions! They’re hard!
This one-pot chicken Parmesan pasta alleviates your decision fatigue by putting it all together in one convenient recipe.
Let’s discuss what else makes it such a winner:
- A Supremely Satisfying Meal. A standard serving of pasta is two ounces. TWO. OUNCES. But you can easily bulk up your pasta by adding lean protein, a hearty sauce, and plenty of cheese, which is what we do with this chicken Parmesan pasta. (Caprese Chicken Pasta and Garlic Shrimp Pasta are also easy pasta dinners made more substantive by adding more stuff.)
- Classic Italian Flavors. Or, more accurately, Italian-American flavors. This is the kind of dinner you order at one of those Italian restaurants with red and white checkered tablecloths and glass jars of shaky Parmesan on the table. It’s hearty, it’s comforting, it’s family-friendly, and you’re going to be super excited to revisit the leftovers the next day.
- Ready in 30 Minutes. With 10 minutes of prep and 20 minutes of cooking, this is an easy chicken Parmesan pasta recipe made for the busiest weeknights.
5 Star Review
“This recipe is SO GOOD! My husband and I both had seconds, and our toddler gobbled it up. Thanks for another winner!”
— Krista —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Panko Bread Crumbs. While regular breadcrumbs also work, panko is uniquely crispy, so it’s my go-to. Homemade breadcrumbs are a great substitute, but I’d avoid the powdery store-bought crumbs, which add very little texture.
- Boneless Skinless Chicken Breasts or Tenders. Cut them into small pieces; this makes this chicken Parmesan pasta easier to eat than using whole cutlets that need to be cut after serving.
- Seasonings. Italian seasoning for those classic Italian flavors, then both garlic powder and fresh garlic for two dimensions of garlicky goodness.
- Good Quality Prepared Marinara Pasta Sauce. I like DeLallo, Rao’s, or Carbone.
- Red Wine Vinegar. Vinegar adds a brightness that makes the jarred marinara taste fresh and vibrant.
- Pasta. I recommend whole wheat penne, rigatoni, or a similar short, tubular pasta. Regular (non-whole-wheat) pasta also works.
- Cheese. Mozzarella cheese for those epic cheese pulls and Parmesan cheese for flavor.
- Fresh Basil or Parsley. For the perfect finishing touch! This adds freshness and a pop of color to chicken Parmesan pasta.
Step-By-Step Directions
Toast the Breadcrumbs. This extra step is well worth it!
Brown the Chicken (photo 1). Transfer to a plate once it’s golden brown and cooked through.
Cook the Garlic (photo 2). Be careful not to burn it.
Add the Sauce (photo 3). Pour in marinara, water, and vinegar and bring to a simmer.
Cook the Pasta (photo 4). Stir the pasta into the sauce and cover the pot. Cook until the pasta is al dente, stirring occasionally. ONE POT!
Stir in the Chicken (photo 5). Make sure it’s evenly coated with the sauce.
Add the Cheese (photo 6). Fold in the mozzarella a handful at a time, then add the Parmesan. Season to taste.
Finish. Sprinkle the panko and reserved Parmesan over the pasta and broil the chicken Parmesan pasta until the top is crispy. ENJOY!
Recipe Variations
- Eggplant Parmesan Pasta. Swap the chicken for Roasted Eggplant to make this dish vegetarian. (Roasted Broccoli and even Roasted Cauliflower would also be delish!)
- Creamy Chicken Parmesan Pasta. Add a few splashes of heavy cream before stirring in the chicken for a creamier version of this recipe.
- Chicken Parmesan Pasta Casserole. Transfer the pasta to a 9×13 casserole dish. Sprinkle extra mozzarella and Parmesan on top, followed by the panko. Broil until the cheese melts and the panko is golden and crispy. (Broiling instead of baking keeps the chicken from getting tough!)
What to Serve with Chicken Parmesan Pasta
- Salad. Keep it light and simple with this Arugula Salad.
- Bread. Something about carb-y pasta makes me want even more carbs. If you can relate, serve chicken Parmesan pasta with No Knead Focaccia or Rosemary Olive Oil Bread.
- Roasted Vegetables. I love simple roasted vegetable sides like Roasted Red Peppers, Roasted Asparagus, and Roasted Frozen Broccoli with this garlic chicken Parmesan pasta.
- Other Veggie Sides. Air Fryer Cauliflower, Sauteed Spinach, and Air Fryer Zucchini would also be fabulous.
Chicken Parmesan Pasta
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Ingredients
- 2 tablespoons unsalted butter or extra-virgin olive oil divided
- ⅓ cup panko bread crumbs
- 1 pound boneless skinless chicken breasts or tenders diced into bite sized pieces
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ½ tablespoon extra virgin olive oil
- 2 cloves garlic minced (about 2 teaspoons)
- 24 ounces good quality prepared marinara pasta sauce I like DeLallo, Rao’s, or Carbone
- 1 ½ cups water
- 1 teaspoon red wine vinegar
- 8 ounces whole wheat penne rigatoni, or similar short, tubular pasta
- 1 ½ cups shredded mozzarella cheese about 6 ounces
- ¼ cup plus 2 tablespoons finely grated parmesan cheese divided
- Chopped fresh basil or parsley for serving
Instructions
- In a large skillet with high sides that is broiler-safe, melt 1 tablespoon of the butter. Add the panko and cook, stirring very often, until it is golden and toasted, 1 to 2 minutes. Remove to a small bowl. Wipe the skillet clean.
- Add the remaining 1 tablespoon butter and heat over medium high. Once the butter is melted, add the chicken. Sprinkle with the Italian seasoning, garlic powder, salt, and pepper. Cook on all sides until the chicken is golden brown and cooked through, about 4 minutes. Remove to a separate plate or bowl.
- Add the oil and garlic. Cook, stirring constantly, just until fragrant, about 30 seconds. Pour in marinara sauce, water, and vinegar. Bring to a strong, steady simmer (not a rolling boil) and stir in the pasta. Cover the pot. Cook until the pasta is al dente, about 11 to 15 minutes depending upon the shape of your pasta. Check the pot several times throughout and stir to make sure the pasta isn’t sticking to the bottom.
- Stir in the chicken. Slowly add the mozzarella a handful at a time, stirring between each to make sure it’s melted before adding the next so the cheese incorporates evenly. Stir in 1/4 cup Parmesan. Taste and adjust the seasoning as desired.
- Prod the pasta into an even-ish layer. Sprinkle with the reserved Panko and remaining 2 tablespoons Parmesan. Broil until the top is lightly crispy, 1 to 2 minutes. Sprinkle with fresh basil. Let cool for a few minutes, then dive in.
Notes
- TO STORE: Transfer chicken Parmesan pasta to an airtight storage container and store it in the refrigerator for up to 4 days.
- TO REHEAT: Warm up leftovers in a skillet set over medium-low heat or in the microwave.
- TO FREEZE: Transfer the pasta to a freezer-safe storage container or ziptop bag and store it in the freezer for up to 3 months. Let it thaw in the refrigerator before reheating according to the instructions above.
New family favorite! I have 2 picky eaters and they loved it! My daughter doesn’t like a lot of melted cheese (crazy right?) so at the end I just didn’t top off with cheese on one side. I didn’t have mozzarella on hand so I used shredded Colby Jack, it came out perfect! One pan, simple ingredients, easy recipe, fast to cook and delicious! Definitely going to try more of your recipes.
Yay! So glad it was a hit, Laura!
Love this recipe. The only thing I adapted was that I made the sauce a bit creamy by adding sour cream and also added a little red wine! I love that this is a one-pot recipe, keeping my dishes to a minimum! I was also a fan of the simplicity of it, when it came to the ingredients. This was easy to understand and follow, and it turned out perfectly! This will be a new regular for us.
Great to hear, thank you Martina!
This recipe is SO GOOD! My husband and I both had seconds, and our toddler gobbled it up. Thanks for another winner!
Yay! Thank you Krista!
So I made this recipe today and I followed it exactly. At first I was kinda skeptical to just dump the pasta in dry and cook it like that, but boy was I ever wrong! This recipe is an instant favorite! My daughter hadn’t even done her first bowl and asked if I could make it again.
Yay! So glad you enjoyed it, Heather!
I loved this dish! The sauce is so full of flavor even though the base of it is from a jar. I didn’t know that was possible. 😄 And the bread crumbs/parm cheese on top? Genius. Can’t wait to eat the leftovers tomorrow!
Great to hear, thank you Maddy!
This is exceptionally good. We will definitely be eating this again!
Yay! So glad you enjoyed it Susannah!
Another great recipe!!! Easy and everyone loved it. I made a side of chopped broccoli and added it to my portion. It was delicious. Love the toasted bread crumbs. This would be a great one for potluck parties or to bring to someone who is recuperating.
Yay! Great to hear, thank you Donna!
This was so good and easy, perfect week night dinner. I served it with burrata cheese and it was delicious!
Sounds tasty! Thank you Korina!
i loved the hamburger helper recipe. it was simple to make and very tasty
Thank you Manuelita!
It was so good, leftovers too! My only complaint is that the recipe didn’t make enough for how good it is 😂 also, it isn’t listed in the steps when to use the garlic powder, maybe when cooking the chicken? Thanks for a great recipe!
Best complaint ever, Jenny! Hahaha! And you are right about the garlic powder, we will fix that! It goes in with the Italian seasoning! Thanks again!
Such a great weeknight meal! Fast and easy!
This is delicious! Made as is. Putting it into our rotation. Thank you for yet another awesome recipe!
Yay! Thank you Adrienne!
Another hit! I made this with Costco chicken that I cubed and put the spices on so I did not have to do the first two steps basically. Was really tasty. Thanks for another great recipe.
Whooo hooo! So happy to hear it!