Chicken Parmesan Pasta (Printer-Friendly)
Savory chicken, marinara, and cheese come together in a comforting one-pot pasta with easy cleanup.
# The Ingredients You'll Need:
→ Seasoned Chicken
01 -
3 large boneless, skinless chicken breasts, cubed
02 -
1 teaspoon salt
03 -
1⁄2 teaspoon freshly ground black pepper
04 -
1⁄2 tablespoon Italian seasoning
05 -
3 tablespoons olive oil, divided
→ Sauce Base
06 -
1 large sweet onion, minced
07 -
1 tablespoon garlic, minced
08 -
24 ounces marinara sauce
→ Pasta & Cheese
09 -
16 ounces rigatoni or penne pasta, cooked
10 -
1⁄2 cup grated Parmesan cheese
11 -
1 1⁄2 cups shredded mozzarella cheese
12 -
3 tablespoons fresh basil, minced (for garnish)
# Step-by-Step Instructions:
01 -
Cube the chicken breasts and toss with salt, pepper, and Italian seasoning until evenly coated.
02 -
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear chicken for 2 minutes per side until golden. Remove and set aside.
03 -
Add remaining tablespoon of olive oil to the same pot. Add onion and sauté until translucent, about 3–4 minutes.
04 -
Add garlic and cook until fragrant, about 30 seconds. Stir in marinara sauce and bring to a gentle simmer.
05 -
Return seared chicken to the pot. Spoon sauce over chicken, cover, and simmer on medium-low for 15–20 minutes or until chicken reaches 165°F.
06 -
Stir cooked pasta into the chicken mixture. Add Parmesan and 1⁄4 cup mozzarella, stirring until melted and well combined.
07 -
Sprinkle remaining 1 1⁄4 cups mozzarella over the pasta. Cover and let sit off heat for 3–5 minutes until cheese is fully melted.
08 -
Serve hot, topped with fresh minced basil.
# Extra Tips:
01 -
Use homemade marinara for enhanced flavor.
02 -
Ideal for preparation in a 6–8 quart Dutch oven.
03 -
Can be prepared in advance and frozen for up to 3 months; add pasta when reheating.
04 -
Always ensure chicken reaches an internal temperature of 165°F.