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One-Pot Chicken Parmesan Pasta

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A comforting one-pot version of chicken parmesan where pasta cooks right in the marinara sauce with tender chicken and melty cheeses. Ready in just 30 minutes for a quick, delicious family dinner.

Ingredients

  • 2–3 boneless skinless chicken breasts, diced into bite-sized pieces
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16 oz dried short-cut pasta (rigatoni or similar)
  • 24 oz jar marinara sauce
  • Water (to fill empty marinara jar)
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese
  • Salt and pepper, to taste
  • Optional: extra dried Italian seasoning, fresh parsley or basil for garnish

Instructions

  1. In a large pot or Dutch oven, drizzle olive oil and heat over medium-high. Add chicken pieces, seasoning with salt, pepper, Italian seasoning, and garlic powder. Cook about 5 minutes, until nearly done, then remove to a plate.
  2. Add onion and garlic to the pot; cook 2–3 minutes until softened.
  3. Pour in the marinara, then use the empty jar to add water. Bring to a boil, then reduce to a simmer.
  4. Return chicken to the pot and stir in pasta. Cover and simmer 10–15 minutes until pasta is al dente, stirring occasionally.
  5. Stir in Parmesan and ¼ cup mozzarella until combined. Sprinkle remaining mozzarella on top, cover, and cook 2–3 more minutes until cheese melts and is gooey.
  6. Garnish with parsley, basil, or extra seasoning.

Notes

  • Add toasted panko breadcrumbs on top for a crunchy texture.
  • Stir in vegetables like broccoli, zucchini, or spinach halfway through cooking.
  • Use gluten-free pasta or spiralized veggies for dietary needs.
  • Store leftovers in the fridge for up to 3–4 days; reheat with a splash of water or sauce.

Nutrition

Find it online: https://lauracooks.com/one-pot-chicken-parmesan-pasta/