Easy Parmesan Pasta Recipe

I’m sharing the simple trick behind my One Pot Chicken Parmesan that brings Italian-seasoned chicken, marinara, pasta, mozzarella, and Parmesan together in a single skillet.

I never planned to create something that tricks everyone into thinking I spent all afternoon, but One Pot Chicken Parmesan does exactly that. Tender chicken breasts sit in a saucy, messy embrace while Parmesan cheese folds into every forkful.

The dish looks restaurant level yet somehow unapologetically simple, with crispy edges and gooey pockets people fight over. I always tell myself I will save leftovers, and then I dont.

If you want bold flavor without the drama, this will make you smile and wonder how it got so good. You wont believe how fast it disappears.

Ingredients

• Chicken: lean protein, helps build muscle, can dry out if you overcook it.
• Pasta: carbs for energy, comforting texture, cooks quick but gets mushy if left too long.
• Marinara sauce: tomato rich, gives acidity and sweetness, adds vitamins and fiber.
• Parmesan cheese: salty umami boost, adds calcium and depth, a little goes a long way.
• Mozzarella: gooey melty texture, mild milky flavor, adds protein and creamy mouthfeel.
• Garlic and onion: aromatic base, brings savory punch, gives antioxidants and warm flavor.
• Olive oil: healthy fat, helps carry flavors, adds silkiness and keeps chicken moist.
• Basil: fresh herb, brightens sauce with peppery sweetness, optional but highly recommended.

Ingredient Quantities

• about 1 pound boneless skinless chicken breasts cut into bite sized pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• 1 small yellow onion finely chopped about 1 cup
• 3 cloves garlic minced
• 12 ounces dried pasta like penne rigatoni or fusilli
• 24 ounces jarred marinara sauce (about 3 cups)
• 2 cups low sodium chicken broth
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese plus extra for serving
• 2 tablespoons chopped fresh basil or parsley optional
• 1/2 teaspoon red pepper flakes optional

How to Make this

1. Pat about 1 pound boneless skinless chicken breasts dry and cut into bite sized pieces, season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon Italian seasoning.

2. Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and brown until cooked through, about 5 to 6 minutes; remove chicken to a plate and set aside.

3. Reduce heat to medium, add 1 small finely chopped yellow onion and cook until soft and translucent, about 3 to 4 minutes. Add 3 cloves minced garlic and cook 30 seconds more, stirring so it doesnt burn.

4. Pour in 24 ounces jarred marinara sauce 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 dried pasta (penne, rigatoni or fusilli) to the sauce, stir, then return the cooked chicken to the pan. Bring to a boil, then reduce heat to low, cover and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes (timing may vary by pasta).

6. Once the pasta is cooked, stir in 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan until melted and creamy. Taste and adjust salt and pepper if needed.

7. If you want extra gooey cheese, cover the pan off heat for a couple minutes to let the cheese fully melt, or place under a hot broiler for 1 to 2 minutes if your pan is broiler safe.

8. Finish with 2 tablespoons chopped fresh basil or parsley and 1/2 teaspoon red pepper flakes if using; sprinkle extra grated Parmesan on top and serve hot.

Equipment Needed

1. Large deep skillet or Dutch oven with lid (4 to 6 quart)
2. Wooden spoon or heatproof silicone spatula for stirring and scraping browned bits
3. Chef’s knife to cut chicken and chop the onion
4. Cutting board, kept separate for raw chicken
5. Measuring cups and measuring spoons for pasta, broth and spices
6. Tongs or slotted spoon to move the chicken and stir the pasta
7. Box grater or microplane for shredding mozzarella and grating parmesan
8. Colander for draining or rinsing pasta if needed

FAQ

Easy Parmesan Pasta Recipe Substitutions and Variations

• Chicken (about 1 lb boneless breasts): try Italian sausage (casings removed and crumbled), shrimp, or firm tofu, adjust cook time and salt since they cook differently.
• Dried pasta (penne, rigatoni, fusilli): swap for whole wheat or chickpea pasta for more fiber, gluten free pasta if needed, or short egg noodles, cook to package time.
• Jarred marinara (24 oz): use canned crushed tomatoes seasoned with garlic, basil and a pinch of sugar, a creamy vodka sauce for richness, or a quick homemade sauce from diced tomatoes and Italian herbs.
• Mozzarella + Parmesan: switch to fontina or provolone for melty cheese, Pecorino Romano for sharper flavor, ricotta stirred in for extra creaminess, or nutritional yeast for a cheesy vegan vibe.

Pro Tips

1) Dont crowd the chicken when you brown it, or it’ll steam instead of getting that little crust that adds flavor. Cook in a single layer or do two quick batches, and scrape up the browned bits at the bottom, they boost the sauce.

2) Use freshly grated Parmesan and shred your own mozzarella if you can, pre-shredded has stuff in it that stops it melting smooth. If the sauce looks too thick at the end add a splash of hot chicken broth or even hot water, stir, then taste.

3) Start checking the pasta a few minutes before the package time since stoves and pans vary, you want it slightly al dente because it keeps cooking a bit in the sauce. If the pasta’s sticking, stir more often and adjust heat, sometimes a little extra liquid helps.

4) Taste and fix it at the end, dont just trust amounts on the jar. Jarred marinara and broths can be salty or bland so add salt last, a pinch of sugar fixes tinny tomato flavor, and a squeeze of lemon or extra basil brightens it up.