One Pot Chicken Parm Pasta
One Pot Chicken Parm Pasta is so easy to make and filled with traditional Italian flavors! Made with whole ingredients and ready in less that 30 minutes making it an easy and healthy weeknight meal idea!
For all of my pasta lovers, you are definitely going to be adding this to your weeknight dinner list! It’s a family favorite, cheaper than takeout, and makes great leftovers (if you have any!).
Because pasta dishes usually make a lot, I recommend you save some to take for lunch. While this dish is already full of protein from the chicken, you could add a protein pasta for even more!
My favorite thing about chicken parm pasta is the fact that it can be made in one dish! So you can ditch the chicken breading process and all of the cleanup associated with it. Not to mention, I LOVE being able to add uncooked pasta directly to the meal instead of having to cook it separately!
More Healthy Pasta Favorites:
- Taco Pasta Salad
- Roasted Red Pepper Pasta Sauce
- Pesto Pasta Chicken Bake
- No-Boil Veggie Pasta Bake | Gluten-Free, High-Protein
- The BEST Goat Cheese Pasta
Ingredients for One Pot Chicken Parm Pasta
chicken breasts – we are going to cube these
olive oil
italian dressing – I’m talking about the vinegar based, so don’t grab the creamy kind
Spices: Italian seasoning, garlic salt, salt, pepper, basil (for garnish)
Cheese: Parmesan, mozzarella, cottage cheese
yellow onion
Garlic cloves
short-cut pasta – rigatoni is my favorite! If you need a gluten free option check out Banza
high quality marinara sauce – Trader Joe’s has some good options, along with Rao’s and if you would rather make it yourself, try my 6 Ingredient Marinara!
chicken broth
Optional: Seasoned panko bread crumbs
How to Make One Pot Chicken Parm
Using a skillet or dutch oven, heat the olive oil then add the cubed chicken breast.
Pour in the vinegar base Italian dressing, followed by the italian seasoning ,garlic salt, and pepper.
Cook until the chicken is no longer pink, which should take about 5-7 minutes.
Transfer the chicken to a plate and set it to the side.
Add a little olive oil back to the skillet. Then add the diced onion and minced garlic. Cook until softened.
Next, pour in the marinara, uncooked pasta, and chicken broth, then cover. Let it come to a boil then reduce the heat to medium for 20 minutes. Stir occasionally to keep the pasta from sticking.
After the sauce has thickened, add the chicken back in, followed by the cottage cheese, and some of the mozzarella. Go ahead and turn off the heat.
Add the parm and remaining mozzarella cheese on top. Don’t worry it will continue to melt as the pasta parm cools.
If you decide to use the breadcrumbs, sprinkle those on top and transfer the dish to the broiler for 3-5 minutes so the cheese and breadcrumbs can brown.
Serve with fresh basil and a side salad for the perfect 30 minute meal!
Is this Gluten Free?
To make chicken parm pasta gluten free, just be sure to use gluten free pasta and breadcrumbs if you choose to add those.
Before you get ready to serve, how about tagging me on Instagram to show off your chicken parm din!
More Easy and Healthy Chicken Recipes:
- Keto Chicken Casserole
- Whole30 White Chicken Chili
- Hawaiian Sheet Pan Chicken
- Buffalo Chicken & Cauliflower Rice Casserole
- Slow Cooker Honey Mustard Chicken
One Pot Chicken Parm Pasta
Ingredients
- 3 Large chicken breasts, cubed
- 3 tbsp olive oil
- 3 tbsp italian dressing vinegar based, not the creamy kind
- 1 tbsp Italian seasoning
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1 sweet yellow onion diced
- 3 cloves garlic minced
- 16 oz short-cut pasta I like rigatoni
- 2.5 cups your favorite high quality marinara sauce
- 3 cups chicken broth
- 1/2 cup parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cottage cheese
- Fresh Basil for garnish
- Optional: Seasoned panko bread crumbs
Instructions
- In a large skillet or dutch oven, heat 2 tbsp olive oil. Once heated, add chicken.
- Next, add Italian dressing, Italian seasoning, garlic salt, and pepper to the chicken and cook for 5-7 minutes or until chicken is no longer pink.
- Remove chicken from the pan and set aside on a plate for now.
- Add 1 tbsp olive oil to the pan. Add in diced onion and minced garlic and cook for 4-5 minutes or until softened.
- Add in uncooked pasta, marinara sauce, and chicken broth and cover, then bring to a boil.
- Once boiling, reduce heat to medium and cook for 15-20 minutes, stirring occasionally, or until all liquid is absorbed. The mixture will continue to thicken once heat is off.
- Once thickened, stir in the cooked chicken, cottage cheese, and 1/2 cup mozzarella cheese. Turn off heat.
- Pour the parmesan cheese and remaining mozzarella cheese on top. It will melt as it cools.
- OPTIONAL: Sprinkle with panko bread crumbs. Place under the broiler in the oven and cook for three to five minutes or until the cheese is melted and the breadcrumbs are golden brown.
- Garnish with fresh basil on top and enjoy!
