Chicken Parmesan Pasta
Published Mar 23, 2026
Easy one pot chicken parmesan pasta with chicken, penne, marinara sauce, Parmesan, and mozzarella cooked together for dinner.
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Chicken parmesan with pasta is so good and easy!
This chicken parmesan pasta might be my favorite skillet dinner I’ve made lately. My kids love anything with pasta and red sauce, so this was already going to be a safe bet, but the fact that it only takes about 10 minutes of prep makes it even better. Once the chicken is cut up, the rest comes together pretty fast.
It’s basically a one-pot chicken parmesan pasta, in that it gives you the chicken parm idea without having to bread cutlets or deal with multiple pans. You brown the chicken, cook the pasta right in the sauce, then finish it with Parmesan and mozzarella at the end. It’s easy, filling, and very much the kind of dinner I keep in rotation because it does not take a ton of effort.
Happy Cooking!
– Yumna
Chicken Parmesan Pasta Ingredients
- Chicken: I use boneless skinless chicken breasts here and cut them into small bite-sized pieces so they cook quickly and mix evenly through the pasta. You can swap in boneless skinless chicken thighs if you want, but they may need a little more cook time.
- Onion and garlic: Dice the onion fairly small so it softens into the sauce and does not stay chunky. Fresh garlic is best here since the ingredient list is pretty simple, and you taste all of it.
- Marinara sauce: The pasta cooks right in this mixture, so both matter. Use a marinara sauce you already know you like since it makes up most of the flavor. I like to use my homemade marinara sauce to control the flavor and salt levels.
- Penne pasta: Penne works well because it holds up to the cook time and catches the sauce. Make sure to stir it often so it does not stick together or to the bottom of the pot. Other short pasta shapes can work too, but I would stay with something sturdy and similar in size.
- Seasoning: Italian seasoning, salt, and black pepper. If your marinara sauce is salty, you can hold back a little on the extra salt and adjust at the end.
- Parmesan and mozzarella: Use grated Parmesan so it mixes in smoothly. For the mozzarella, low-moisture shredded works best here since fresh mozzarella can add too much liquid.
- Parsley: This is just for finishing, so you can leave it off if you do not have it. I usually add it if I want the top to look a little less flat.
How to Make Chicken Parmesan Pasta
Chicken Parmesan Pasta Recipe
One pot chicken parmesan pasta with chicken breast, penne, marinara sauce, Parmesan, and mozzarella ready with just 10 minutes of prep.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts cut into bite-sized cubes
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 small onion diced
- 3 garlic cloves minced
- 1 (24-ounce) jar marinara sauce
- 4 cups water
- 1 tablespoon Italian seasoning
- 1 pound penne pasta
- 1 cup grated Parmesan cheese plus more for serving
- ½ cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- In a large deep pot, heat the olive oil over medium heat. Season chicken with ½ teaspoon salt and black pepper. Add the chicken and cook 2–4 minutes per side, until golden brown. Transfer to a plate and set aside.
- Add onion to the pot and cook for 5–7 minutes, until softened. Add garlic and cook for about 30 seconds, until fragrant.
- Add marinara sauce, water, remaining salt, and Italian seasoning. Stir to combine, scraping up any browned bits from the bottom of the pot, and bring to a boil. Add pasta, reduce heat to a simmer, cover, and cook for 12–14 minutes, stirring often, until pasta is al dente and liquid is mostly absorbed.
- Remove from heat and stir in cooked chicken and Parmesan cheese. Sprinkle mozzarella evenly over top, cover, and let sit for 2–3 minutes, until cheese is melted.
- Top with extra Parmesan and fresh parsley and serve warm.
Equipment
Notes
My Top Tip: Cook the pasta al dente. After you cook it, you’ll stir in the chicken and Parmesan cheese. You want to make sure the pasta doesn’t get too soft here.
Storage: Store leftovers in an airtight container. They’ll last about 3 days in the fridge.
Freezer: Place the pasta in an airtight, freezer-safe container or freezer bag. Remove as much air as possible. The pasta will last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove until warmed through.
Nutrition
Serving: 2cups, Calories: 449kcal, Carbohydrates: 49g, Protein: 26g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 53mg, Sodium: 892mg, Potassium: 391mg, Fiber: 3g, Sugar: 5g, Vitamin A: 184IU, Vitamin C: 2mg, Calcium: 191mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add a breadcrumb topping: Toss together ½ cup panko breadcrumbs and ¼ cup Parmesan cheese. Toast in a pan until golden brown, then sprinkle on top. Do this step before cooking the chicken in the same pot.
- Sneak some veggies into the sauce: Try roasted broccoli, sautéed mushrooms, or roasted zucchini.
- Or, stir in a handful of spinach: Add it to the sauce and stir until it wilts.
Recipe Tips
- Make sure your chicken is fully cooked. You want it to reach an internal temperature of 165ºF. Use a meat thermometer to check for doneness!
- Cook the pasta al dente. After you cook the pasta, you’ll stir in the chicken and Parmesan cheese. You want to make sure the pasta doesn’t get too soft here.
- Use fresh cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Fresh mozzarella or freshly grated Parmesan melts better and tastes much richer.
Serving Ideas
- Bread: This chicken parm pasta is always good with bread if you want something to scoop up the extra sauce. Try it with Garlic Cheese Bread, Homemade Dinner Rolls, Garlic and Herb Skillet Dinner Rolls.
- Salad: Since the pasta is rich and cheesy, I like pairing it with something fresh and simple on the side. Serve it with Mixed Greens Salad, Classic Caesar Salad, Simple Green Salad.
FAQs
Should I rinse the pasta after cooking?
Nope! Rinsing removes starch that helps the sauce cling to the pasta.
