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
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!
How much does the chicken breast weigh?
About 6 ounces each.
I haven’t tried this yet, I have a question – how much chicken is 3 chicken breasts? I can go to a supermarket butcher and they can be 3/4 – 1 lb each or buy the wrapped (Fosters/Tyson) and 3 breasts could be under 1 pound.
Great question! I’d say about 4-6 ounces per breast.
Ian looking forward trying out your chicken Parmesa pasta skillet
what a pretty looking meal… corn is my fav too..
Quick & easy, which I like. I’m loving the addition of chicken & Italian dressing in this pasta dish. I always use “Wishbone Light Italian” dressing, since it has a much less calories & fat, but is still very tasty. I usually have some of my homemade sauce in the freezer, so I’ll use that, and I like to use whole grain pasta whenever possible. I’ll be making this dish very soon, ’cause we’re all craving a good pasta dinner after this long hot summer.
YAY! So happy to hear that :)
I’m a complete novice, have been interested in learning to cook for years but it just never happened. Decided to MAKE it happen, and am using Becky’s recipes as my primary source. Even then, major screw ups are happening (I made the simple queso dip and it was absolutely disgusting) but not allowing myself to give up anymore. I keep trying. Tonight, the chicken parm turned out pretty to look at, but… The chicken was overcooked and oversalted, and really didn’t like the texture of the rigatoni. This recipe is absolutely the bomb and have every intention of making it again, just going to change a few little things – it won’t make the recipe better, but it will make it better for ME.
The recipe sounds really good. I would love to try it.
I hope you love it!
Ian looking forward trying out your chicken Parmesa pasta skillet
Thank you for so many wonderful recipes to try.
A lovely recipe. I’m sure we’ll love it! I like to use whole grain pasta whenever I can, and I always cook my pasta separately (then add it in) in order to avoid excess starch in the final dish…. so I won’t add the additional water you mentioned. Since we love mushrooms, I’ll add some sliced Baby Bella (Crimini) mushrooms. My favorite (bottled) Italian salad dressing is “Wishbone Light Italian”, so I’ll use that. This sounds like a winner to me, so thanks for the recipe!
Love your ideas!