Chicken Parmesan Pasta (2024)

Chicken Parmesan Pasta is the perfect pasta dinner for those nights when nothing less than the heartiest comfort food will do. With juicy herbed chicken, tender pasta, and plenty of cheese, this one-pot, 30-minute recipe is sure to please!

Why You’ll Love This One-Pot Chicken Parmesan Pasta Recipe

• A Supremely Satisfying Meal. Y’all know that a serving of pasta is two ounces, right? TWO. OUNCES. This is an outrage, but before you contact your local congressperson, know that you can easily bulk up your dinner by adding lean protein, a hearty sauce, and plenty of cheese, which is what we do with this chicken Parmesan pasta. (Caprese Chicken Pasta and Garlic Shrimp Pasta are also easy pasta dinners made more substantive by adding more stuff.)
• Chicken Parmesan as a One-Dish Dinner. When you make Baked Chicken Parmesan, you have to think about your sides. Will you make Roasted Zucchini? Or serve it over farro? This one-pot chicken Parmesan pasta alleviates your decision fatigue by putting it all together in one convenient recipe.
• Classic Italian Flavors. Or, more accurately, Italian-American flavors. This is the kind of dinner you order at one of those Italian restaurants with red and white checkered tablecloths and glass jars of shaky Parmesan on the table. It’s hearty, it’s comforting, it’s family-friendly, and you’re going to be super excited to revisit the leftovers the next day.
• Ready in 30 Minutes. With 10 minutes of prep and 20 minutes of cooking, this is an easy chicken Parmesan pasta recipe made for the busiest weeknights.

How to Make Chicken Parmesan Pasta

The Ingredients

• Panko Bread Crumbs. While regular breadcrumbs also work, panko is uniquely crispy, so it’s my go-to. Homemade breadcrumbs are a great substitute, but I’d avoid the powdery store-bought crumbs, which add very little texture.
• Boneless Skinless Chicken Breasts or Tenders.Cut them into small pieces; this makes this chicken Parmesan pasta easier to eat than using whole cutlets that need to be cut after serving.
• Seasonings. Italian seasoning for those classic Italian flavors, then both garlic powder and fresh garlic for two dimensions of garlicky goodness.
• Good Quality Prepared Marinara Pasta Sauce.I like DeLallo, Rao’s, or Carbone.
• Red Wine Vinegar. Vinegar adds a brightness that makes the jarred marinara taste fresh and vibrant.
• Pasta. I recommend whole wheat penne, rigatoni, or a similar short, tubular pasta. Regular (non-whole-wheat) pasta also works.
• Cheese. Mozzarella cheese for those epic cheese pulls and Parmesan cheese for flavor.
• Fresh Basil or Parsley. For the perfect finishing touch! This adds freshness and a pop of color to chicken Parmesan pasta.

The Directions

1. Toast the Breadcrumbs. This extra step is well worth it!

2. Brown the Chicken. Transfer to a plate once it’s golden brown and cooked through.

3. Cook the Garlic. Be careful not to burn it.

4. Add the Sauce. Pour in marinara, water, and vinegar and bring to a simmer.

5. Cook the Pasta. Stir the pasta into the sauce and cover the pot. Cook until the pasta is al dente, stirring occasionally. ONE POT!

6. Stir in the Chicken. Make sure it’s evenly coated with the sauce.

7. Add the Cheese. Fold in the mozzarella a handful at a time, then add the Parmesan. Season to taste.

8. Finish. Sprinkle the panko and reserved Parmesan over the pasta and broil the chicken Parmesan pasta until the top is crispy. ENJOY!

Recipe Variations

• Eggplant Parmesan Pasta. Swap the chicken for Roasted Eggplant to make this dish vegetarian. (Roasted Broccoli and even Roasted Cauliflower would also be delish!)
• Creamy Chicken Parmesan Pasta. Add a few splashes of heavy cream before stirring in the chicken for a creamier version of this recipe.
• Chicken Parmesan Pasta Casserole. Transfer the pasta to a 9×13 casserole dish. Sprinkle extra mozzarella and Parmesan on top, followed by the panko. Broil until the cheese melts and the panko is golden and crispy. (Broiling instead of baking keeps the chicken from getting tough!)

Storage Tips

• To Store. Transfer chicken Parmesan pasta to an airtight storage container and store it in the refrigerator for up to 4 days.
• To Reheat. Warm up leftovers in a skillet set over medium-low heat or in the microwave.
• To Freeze. Transfer the pasta to a freezer-safe storage container or ziptop bag and store it in the freezer for up to 3 months. Let it thaw in the refrigerator before reheating according to the instructions above.

What to Serve with Chicken Parmesan Pasta

• Salad. Keep it light and simple with this Arugula Salad.
• Bread. Something about carb-y pasta makes me want even more carbs. If you can relate, serve chicken Parmesan pasta with No Knead Focaccia or Rosemary Olive Oil Bread.
• Roasted Vegetables. I love simpleroasted vegetable sides like Roasted Red Peppers, Roasted Asparagus, and Roasted Frozen Broccoli with this garlic chicken Parmesan pasta.
• Other Veggie Sides. Air Fryer Cauliflower, Sauteed Spinach, and Air Fryer Zucchini would also be fabulous.

• Oven-Safe Skillet. A must-have for all those recipes that start on the stove and end in the oven.
• Box Grater. I love this one because it collects the shreds in a little container.
• Garlic Press. The little button that ejects the garlic peel is ingenious.

Recipe Tips and Tricks

• Shred Your Own Cheese. Shredded fresh mozzarella is a revelation in a recipe like this one-pot chicken Parmesan pasta, but if you do buy shredded mozzarella, at least shred your own Parm! The flavor and texture—namely, the meltability—is vastly superior to the store-bought Parmesan in the green plastic bottle.
• Keep an Eye on the Pasta. This is important with any one-pot pasta recipe, whether it’s this garlic chicken parmesan pasta or Chicken Stroganoff. Make sure the liquid hasn’t completely evaporated and that the pasta isn’t overcooking. Return to the stove often to stir and check.
• Don’t Use an Alternative Pasta. I love a pasta made with beans or lentils, but they absorb water differently than traditional pastas, which means they can be dicey for a one-pot pasta like this one. Stick with a wheat-based pasta here, or at the very least, proceed with caution if you’re using something else.