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.
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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.
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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
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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.
- Properly cooked chicken should register 165°F on an instant-read thermometer.
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!
Made The chicken w/ pasta tonight! It was so easy and delicious, my husband had seconds. The chicken pieces were so tender. I would highly recommend it to everyone.
Can u cook this in a crock pot
I am wondering the same.
this simple yet perfect for those are not expert or no experience in cooking to impress. i love it.
Best to match it with garlic bread…hot chocolate. oh god so irristitble
As italian I am quiet disgusted:
1) An italian dressing does not exist (as many popular “italian” things: Alfredo Sauce for instance). Why you want to call it italian? Call it American or Scandinavian (recalling countries which have no clue about cooking)
2) Pasta shall never be cooked in a pan like this but thrown in boiling salty water (…this is basic) otherwise you will have a steamed pasta, while you probably prefer a crunchy one.
3) you shall never mix more than a cheese in the same dish (unless your mouth does not feel tastes anymore so you can mix whatever you want)
4) never put mozzarella on pasta: MOZZARELLA GOES ONLY ON PIZZA!! MOZZARELLA GOES ONLY ON PIZZA!! MOZZARELLA GOES ONLY ON PIZZA!! (maybe repeating it 3 times somebody will finally get it)
5) if you are putting marinara sauce (what the heck is that?) and water and italian dressing, why don’t you work on your own sauce in another pan using ingredients that you know? it will be more satisfying and you will feel like you are really cooking instead of assembling.
By the way, popularity of this type of dish is really scary and reflect the obesity of our modern society. Remember, you do not need more than 5 ingredients for making a masterpiece, but you need more than 5 for spoiling your dish. Eat good, be good!
A polite person would look at the recipe and say to oneself, “this is not a recipe I would make” instead of criticize the recipe and the person who posted it. Many of us were looking for a tasty recipe that our family would enjoy and this fits what we were looking for.
Wow… rude much?! Pretty sure she never claimed this was an “authentic” Italian recipe. Don’t like, don’t make it. I’m sure in the 10 mins it took you to type your rude post you could have made your own extremely healthy, 5 ingredient, Italian masterpiece. Soooo not sure why you wasted your time trying to belittle someone for no reason.
Sounds like a player hater! So what? I loved it!!!
Instead of being “quiet” disgusted why don’t you just be quiet. And instead of giving cooking tips brush up on your manners. I can’t wait to try this recipe!!
My husband and I made this together tonight for our Valentine’s Day dinner. We cooked together. It was super easy and delicious! Definitely going on our dinner rotation.
Just a quick question. Our store sells the whole boneless chicken breast so when you say 3 do you mean just 3 half breasts or 3 whole. I am using this recipe for my students cooking class.
This look so cheesy and delicious!!
I am a high school teacher looking for easy, delicious recipes to teach to my after-school Culinary Club students. This has winner written all over it!
Can I use a wok?
When it’s all mixed together and simmering, do yo under stir it?