I can never resist a one pot dinner that delivers tender chicken, saucy pasta, fresh herbs, and gooey mozzarella in every bite. This Chicken Parmesan Pasta is the budget friendly, kid approved comfort meal that always disappears fast.

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I’m obsessed with this Easy Cheesy Chicken Parmesan Pasta because it hits that saucy, cheesy, straight-from-the-pot craving without acting fancy. I love the way tender chicken breasts soak up all that tomato-rich flavor, then mozzarella cheese melts into every bite like it absolutely belongs there.

But the real reason I keep coming back? Big chicken parm energy, minus the fuss, with pasta that tastes like it stole the best parts of the classic.

And honestly, I adore a dinner that feels hearty, messy, and worth scraping the spoon for. No side-eye from picky eaters either.

Just clean plates and seconds.

Ingredients

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Chicken keeps it hearty, filling, and weeknight-dinner approved.
Olive oil helps everything brown up and taste a little richer.
Yellow onion adds that cozy, savory base you’d miss if skipped.
Garlic makes the whole kitchen smell like you’ve got dinner handled.
Italian seasoning brings the classic red-sauce vibe without any fuss.
Oregano adds that pizza-shop flavor, which is never a bad thing.
Red pepper flakes give a tiny kick, if you’re into that.
Crushed tomatoes make the sauce thick, bright, and totally comforting.
Chicken broth adds flavor while helping the pasta cook up tender.
Pasta makes it cozy, carby, and basically impossible to resist.
Mozzarella gets melty and stretchy, the best part if we’re honest.
Plus, Parmesan brings salty, nutty flavor that makes it taste finished.
Fresh herbs add color and a little fresh pop at the end.

Ingredient Quantities

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

2 tablespoons olive oil

1 small yellow onion, finely chopped

3 garlic cloves, minced

1 teaspoon dried Italian seasoning

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes, optional

1 (28 ounce) can crushed tomatoes

2 cups low sodium chicken broth

12 ounces dry pasta (penne or rigatoni)

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

2 cups shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley or basil for garnish

How to Make this

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1. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat; add 1 pound bite-sized chicken pieces, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook until browned and nearly cooked through, about 4 to 5 minutes; remove and set aside.

2. Reduce heat to medium, add the finely chopped small yellow onion and cook until softened, about 3 minutes.

3. Add 3 minced garlic cloves, 1 teaspoon dried Italian seasoning, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes if using; cook until fragrant, about 30 seconds.

4. Pour in the 1 (28 ounce) can crushed tomatoes and 2 cups low sodium chicken broth; stir to combine and scrape up any browned bits from the bottom of the pan.

5. Add 12 ounces dry pasta (penne or rigatoni) and return the browned chicken and any accumulated juices to the pot. Stir, bring to a gentle boil, then reduce heat to a simmer.

6. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 12 to 15 minutes (cooking time may vary by pasta). Add a splash of extra broth or water if the mixture becomes too thick before the pasta is done.

7. Once the pasta is cooked, taste and adjust seasoning with more salt if needed and additional black pepper to taste.

8. Sprinkle 2 cups shredded mozzarella cheese and 1/2 cup freshly grated Parmesan cheese evenly over the hot pasta; cover and let sit off the heat for 2 to 3 minutes until cheeses melt.

9. Stir gently to combine so the cheese becomes melty and evenly distributed, garnish with 2 tablespoons chopped fresh parsley or basil, and serve immediately.

Equipment Needed

1. Large deep skillet or Dutch oven with lid
2. Cutting board
3. Chef knife
4. Measuring spoons and measuring cup
5. Wooden spoon or heatproof spatula
6. Tongs or slotted spoon
7. Can opener
8. Colander for draining pasta
9. Box grater for Parmesan

FAQ

Can I use pre-cooked or leftover chicken instead of raw chicken pieces? Yes. If using pre-cooked chicken, add it near the end of simmering just to heat through so it does not overcook and dry out.

What pasta shapes work best and can I use whole wheat or gluten free pasta? Penne or rigatoni are ideal because they hold sauce well, but any short pasta works. Whole wheat or certified gluten free pasta can be used; adjust cooking time per package and expect slight texture differences.

Can I make this on the stovetop in one pot? Yes. Brown the chicken, sauté onion and garlic, add tomatoes, broth and seasonings, then stir in pasta and simmer until tender. Finish with cheeses.

How do I prevent the sauce from being too thin or too thick? For thinner sauce, add up to 1 cup more broth. For thicker sauce, simmer a few extra minutes uncovered to reduce, or stir in a tablespoon of tomato paste to thicken quickly.

How long will leftovers last and how should I reheat them? Store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth to loosen the sauce, or microwave in short intervals stirring between.

Can I make this vegetarian or lower in dairy? For vegetarian, swap chicken for sautéed mushrooms, eggplant or a can of drained white beans. For lower dairy, use a reduced amount of mozzarella and Parmesan or choose a plant-based cheese that melts well.

Easy Cheesy Chicken Parmesan Pasta Recipe Substitutions and Variations

1 pound boneless skinless chicken breasts: swap for 1 pound boneless skinless chicken thighs for more juiciness, or 3 cups cooked rotisserie chicken, shredded or chopped.
2 tablespoons olive oil: use avocado oil or light vegetable oil for higher-heat searing.
1 (28 ounce) can crushed tomatoes: replace with 3 cups marinara sauce or a 28 ounce can diced tomatoes pulsed/blended until smooth; add a pinch of sugar if too acidic.
2 cups shredded mozzarella and 1/2 cup Parmesan: substitute shredded provolone or fontina for mozzarella, and Pecorino Romano for Parmesan; reduce added salt slightly if using Pecorino.

Pro Tips

1) Brown the chicken well in a hot pan before removing it. A good sear builds flavor and leaves browned bits to deglaze with the tomatoes and broth, which deepens the sauce.

2) Keep the pasta cooking time flexible. Stir and taste a few minutes before the recipe time ends, and add small splashes of extra broth or water as needed rather than a big pour, so you control the final sauce thickness.

3) Use room temperature cheese and let the pot sit off the heat for a few minutes after sprinkling the cheese on top. It will melt more evenly and give a creamier texture when you fold it in.

4) Brighten the finished dish with acid and fresh herbs. A squeeze of lemon or a splash of red wine vinegar just before serving, plus extra chopped basil or parsley, lifts the flavors and keeps the tomato sauce from tasting flat.

Easy Cheesy Chicken Parmesan Pasta Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

553

kcal

Equipment: 1. Large deep skillet or Dutch oven with lid
2. Cutting board
3. Chef knife
4. Measuring spoons and measuring cup
5. Wooden spoon or heatproof spatula
6. Tongs or slotted spoon
7. Can opener
8. Colander for draining pasta
9. Box grater for Parmesan

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, optional
1 (28 ounce) can crushed tomatoes
2 cups low sodium chicken broth
12 ounces dry pasta (penne or rigatoni)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley or basil for garnish

Directions

Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat; add 1 pound bite-sized chicken pieces, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook until browned and nearly cooked through, about 4 to 5 minutes; remove and set aside.
Reduce heat to medium, add the finely chopped small yellow onion and cook until softened, about 3 minutes.
Add 3 minced garlic cloves, 1 teaspoon dried Italian seasoning, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes if using; cook until fragrant, about 30 seconds.
Pour in the 1 (28 ounce) can crushed tomatoes and 2 cups low sodium chicken broth; stir to combine and scrape up any browned bits from the bottom of the pan.
Add 12 ounces dry pasta (penne or rigatoni) and return the browned chicken and any accumulated juices to the pot. Stir, bring to a gentle boil, then reduce heat to a simmer.
Cover and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 12 to 15 minutes (cooking time may vary by pasta). Add a splash of extra broth or water if the mixture becomes too thick before the pasta is done.
Once the pasta is cooked, taste and adjust seasoning with more salt if needed and additional black pepper to taste.
Sprinkle 2 cups shredded mozzarella cheese and 1/2 cup freshly grated Parmesan cheese evenly over the hot pasta; cover and let sit off the heat for 2 to 3 minutes until cheeses melt.
Stir gently to combine so the cheese becomes melty and evenly distributed, garnish with 2 tablespoons chopped fresh parsley or basil, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 493g
Total number of serves: 6
Calories: 553kcal
Fat: 17.9g
Saturated Fat: 8.1g
Trans Fat: 0.1g
Polyunsaturated: 1.7g
Monounsaturated: 7.5g
Cholesterol: 99mg
Sodium: 940mg
Potassium: 650mg
Carbohydrates: 50.5g
Fiber: 3.1g
Sugar: 6g
Protein: 45.5g
Vitamin A: 410IU
Vitamin C: 27mg
Calcium: 367mg
Iron: 2.3mg

Easy Cheesy Chicken Parmesan Pasta Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Cheesy Chicken Parmesan Pasta Recipe Substitutions and Variations

Pro Tips