Chicken Parmesan Pasta is our favorite one-pan pasta recipe. An easy and delicious dinner with just a few ingredients? What could be better? This Chicken Pasta Skillet is our go-to easy dinner recipe anytime we are craving comfort food.
Why We Love This Chicken Parmesan Pasta Recipe
- Easy. Count ’em– you’re just 6 ingredients away from a delicious dinner! Plus a bit of salt and pepper for seasoning, and some (optional) basil for garnish.
- Cheesy. Parmesan and mozzarella cheese make this dish gooey, creamy, and cheesy.
- Delicious. If you love classic chicken parmesan, this easy weeknight meal is sure to be a hit!
Variations on Chicken Parmesan with Pasta
This recipe is so easily adaptable. No Italian dressing? Mix some Italian seasoning into a tablespoon each of oil and vinegar. For a vegetarian version, swap out the chicken for some diced eggplant!
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How to Store and Reheat
Store leftover chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken parmesan pasta in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love that you don’t even need a side dish with this delicious one-pan chicken parm recipe. I usually just serve it with some crusty garlic bread and call it a day. Oh and some wine— can’t forget the wine! Wine and pasta is a great combo for making dinner at home feel like a special occasion.
More Chicken Parmesan Recipes To Try
- Classic Chicken Parmesan
- Baked Chicken Parmesan
- Chicken Parmesan Casserole
- Air Fryer Chicken Parmesan
- Crispy Chicken Parmesan
- Chicken Parmesan Meatballs
- Chicken Parmesan Soup
- Chicken Parmesan Sliders
5-Star Review
This is one of my family’s favorite go to meals. Which is a win for me because of how simple & fast it is! – Abby
One Pan Chicken Parmesan Pasta Recipe
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Ingredients
- 3 boneless, skinless chicken breasts cut into cubes
- 2 tablespoons Italian dressing (not the creamy kind)
- Kosher salt and freshly ground black pepper to taste
- 16 ounces dry rigatoni pasta (1 box)
- 24 ounces Marinara sauce store-bought or homemade
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- Chopped fresh basil optional, for garnish
Recommended Equipment
Instructions
- 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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
- If you prefer, you could make this dish with other types of pasta; penne would be great in this dish!
- If you don’t have a large skillet, use a stock pot instead.
- Properly cooked chicken should register 165°F on an instant-read thermometer.
- To make the top layer of cheese extra melty (yum!) just pop the skillet under the broiler for 3-4 minutes.
Nutrition Information
How to Make Chicken Parmesan Pasta Step by Step
Season the Chicken: Heat 3 cubed boneless, skinless chicken breasts and 2 tablespoons of Italian dressing in a 12-inch cast iron skillet set over medium-high heat. Season chicken with kosher salt and ground black pepper to taste.
Cook the Chicken: Cook the chicken until browned and just cooked through, about 5 minutes depending on the thickness of the chicken.
Add the Pasta: Add 16 ounces (1 box) of rigatoni and a 24-ounce jar of marinara sauce to the pan. 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.
Cook the Pasta: Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.
Add the Cheese: Cover with ½ cup of freshly grated Parmesan and then ½ cup of freshly shredded mozzarella cheese. 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! Top with chopped basil (optional) and serve!
There is no difference– they’re different names for the exact same thing!
The dish was named after the city of Parma in Italy, not the cheese!
Not really! It actually originated from Italian immigrants in the northeast U.S.
Sure! Follow the recipe through step 4, placing the covered skillet in a 350°F oven for 15 minutes instead of letting it simmer on the stovetop. Add the cheese and return to the oven or place under the broiler to get it bubbly!
I just made this it was really easy and very good. Next time I’ll add sausage maybe some broccoli.
I added fresh spinach right before I added the cheeses. Also grilled my chicken for extra flavor
Looks delicious!!