Chicken Parmesan Pasta

Simple, easy to stock ingredients create this tasty one-pot Chicken Parmesan Pasta. A quick, family-friendly meal perfect for a busy day.

A spoon scoops Chicken Parmesan Pasta from a skillet.

As summer turns to fall and household routines change, easy one-pot meals become a vital component to getting dinner on the table.

This Chicken Parmesan Pasta is not only incredibly easy to prepare, it’s a cozy skillet full of deliciousness that is a perfect choice any time of year but especially as we head into fall weather and busier days. When the temperature drops I instantly begin craving warm, comforting pasta dishes.

A skillet filled with pasta topped with melted cheese.

I’m a little obsessed with one pot meals like this one, especially when they involve pasta. Just throw the dry, uncooked pasta straight in and it all cooks up perfectly. The result is wonderful and clean up is a breeze.

Ingredients

  • Any short, dry pasta will work well in this recipe. I used medium shells (conchiglie), but penne, fusilli, mezze (small) rigatoni, or ziti are all good choices.
  • Dry spices – thyme, rosemary, and oregano – pack a punch but garnishing the dish with fresh basil at the end adds a bright, fresh element.

Instructions

Chicken cooks in a skillet and spices are added.
  • Heat olive oil in 12-inch, oven-proof skillet over medium heat. Add chicken and cook, stirring for a couple of minutes.
  • Season the chicken with salt, freshly ground black pepper, and 1/2 teaspoon each of dried thyme, rosemary, and oregano.
  • Cook, stirring, until the chicken is just cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer chicken to a dish and set aside.
Broth and dry pasta are poured into a skillet.
  • Add a bit more olive oil to the pan, if necessary, and return pan to medium heat. Add garlic and crushed red pepper flakes. Cook and stir about 1 minute, until garlic is fragrant being careful not to allow it to burn.
  • Add the marinara, chicken broth, and water.
  • Add the dry, uncooked pasta to the pan, stirring to combine.
Cooked chicken and cheese are added to a skillet of pasta and sauce.
  • Bring the mixture to a low boil, then cover the pan and reduce heat slightly to keep it at a low simmer. Cook just until the pasta is al dente, cooked but still firm to the bite.
  • Stir in Parmesan cheese and the cooked chicken. Season to taste with additional salt and pepper, if necessary, and remove the pan from the heat.
  • Sprinkle the top evenly with the mozzarella cheese and the additional Parmesan cheese.
A skillet filled with cooked pasta and melted cheese.
  • I like to finish the dish by transferring the pan to a hot oven for 5 minutes to melt the cheese and allow it to set up a bit. If you don’t want to turn on your oven, just cover the pan again and keep it over low heat until the cheese melts.
  • Garnish with fresh basil just before serving.
A closeup of pasta in a skillet.

This easy as can be, one skillet pasta dish is precisely what is in order when you know you’ve got a busy day coming. Or, anytime you just need a pasta fix!

Pasta on a white plate with a salad and bread in the background.

This post was originally published on December 7, 2013. It has been updated with new text and images.

A spoon scoops Chicken Parmesan Pasta from a skillet.
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Chicken Parmesan Pasta

Simple, easy to stock ingredients create this tasty one-pot Chicken Parmesan Pasta. A quick, family-friendly meal perfect for a busy day.

Course Main Course, Pasta

Cuisine Italian

Servings 6 servings

Calories 549kcal

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breast cut into bite-sized pieces
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 25 ounces marinara sauce
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 12 ounces dry uncooked short pasta (4 cups) medium shells (comnchiglie), penne, fusilli, mezze (small) rigatoni, or ziti
  • 1 cup grated Parmesan cheese divided
  • 1 cup shredded fresh mozzarella cheese
  • 2 tablespoons chopped fresh basil
  • Preheat the oven to 475 degrees F. (See optional stovetop only directions below).

  • Heat oil in 12-inch oven-proof skillet over MEDIUM heat. Add the chicken. Cook and stir for a couple of minutes and then sprinkle chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon each of thyme, rosemary, and oregano. Cook, stirring, until the chicken is just cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the chicken to a dish and set aside.

  • Add a bit more olive oil to the pan, if necessary, and return the pan to MEDIUM heat. Add the garlic and red pepper flakes. Cook and stir about 1 minute, until the garlic is fragrant, being careful not to allow it to burn. Add the marinara, chicken broth, water, and pasta to the pan, stirring to combine. Bring the mixture to a low boil, then cover the pan and reduce the heat slightly to keep it at a low simmer. Cook for 12 to 14 minutes, or until pasta is al dente.

  • When the pasta is tender, remove the cover and stir in 3/4 cup of the Parmesan cheese and the cooked chicken. Season to taste with additional salt and pepper, if desired. Remove the pan from the heat.

  • Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5 minutes, or until the cheese has melted. If preferred you can complete this on the stove by covering the pan and keeping it over LOW heat until the cheese has melted.

  • Remove the pan from the oven (or stove) and sprinkle with fresh basil just before serving.

Stovetop Only Directions I like to finish the dish by transferring the pan to a hot oven for 5 minutes to melt the cheese and allow it to set up a bit. If you don’t want to turn on your oven, just cover the pan again and keep it over low heat until the cheese melts.
  • Any short, dry pasta will work well in this recipe. I used medium shells (conchiglie), but penne, fusilli, mezzi rigatoni (short rigatoni), or ziti are all good choices.
  • Dry spices – thyme, rosemary, and oregano – pack a punch but garnishing the dish with fresh basil at the end adds a bright, fresh element.
 
Calories: 549kcal | Carbohydrates: 51g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1244mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 10mg | Calcium: 319mg | Iron: 3mg

Adapted from Tracy’s Culinary Adventures

The post Chicken Parmesan Pasta appeared first on Valerie's Kitchen.