Chicken parmesan pasta is my favorite one-pan pasta recipe. An easy and delicious dinner with just a few ingredients– what could be better? Oh, I know! The fact that I don’t have to fry up chicken cutlets! This chicken pasta skillet is my go-to easy dinner recipe anytime I am craving comfort food.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
If you love classic chicken parmesan as much as I do, this easy weeknight meal is sure to be a hit! Count ’em– you’re just 6 ingredients away from a delicious dinner! This one-pot chicken parmesan pasta is a truly simple recipe that comes together in just 30 minutes. It’s almost always on the menu at my house.
What’s in This Chicken Parmesan Pasta Recipe?
- Chicken: I like boneless, skinless chicken breasts to keep this dish on the healthier side, but thighs also work.
- Italian Dressing: Adds a ton of Italian flavor. Make sure to use the oily kind, not the creamy kind.
- Pasta: I like rigatoni, but any short pasta shape will work.
- Marinara Sauce: Adds that classic tomato flavor. I used store-bought, but when I have time, homemade is great!
- Cheese: A mixture of freshly shredded Parmesan and mozzarella cheeses make this dish gooey, creamy, and cheesy.
Tips for Success
- 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!
- To make this dish in the oven, 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.
- To make the top layer of cheese extra melty (yum!) just pop the skillet under the broiler for 3-4 minutes.
How to Store and Reheat
Store leftover chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.
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.
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
Equipment
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
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
Video
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.
- Properly cooked chicken should register 165°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!
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!!