This One-Pot Chicken Parmesan Pasta is a deliciously cheesy, hearty meal where tender chicken pieces and pasta are cooked together in a tomato-cream sauce, all finished with melty Parmesan cheese. It’s comfort food without the fuss—minimal cleanup, maximum flavor.

Why You’ll Love This Recipe

I love how this dish saves time and effort: everything cooks in one pot, so I skip dishes and still get that beloved chicken parmesan taste. The sauce is rich and creamy, infused with garlic, herbs, and tomatoes, coating every strand of pasta. Plus, I get the cheesy, browned chicken-parmesan vibe without breading or frying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Olive oil
Garlic, minced
Onion, chopped
Crushed tomatoes (canned)
Chicken broth
Heavy cream or half‑and‑half
Italian seasoning (or oregano + basil)
Red pepper flakes (optional)
Salt and pepper
Pasta (penne, rigatoni, or fusilli work well)
Grated Parmesan cheese, plus extra for topping
Fresh parsley or basil, chopped

directions

In a large deep skillet or Dutch oven, heat olive oil over medium-high. Season chicken with salt and pepper, then brown it for 3–4 minutes per side until just cooked through. Remove and set aside.
In the same pot, add a little more oil if needed and sauté onion and garlic until fragrant, about 2–3 minutes.
Pour in crushed tomatoes and chicken broth, then stir in heavy cream, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
Add uncooked pasta to the sauce, pushing it beneath the surface so it cooks evenly. Cover, reduce heat to medium-low, and cook for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
Stir the chicken back in, and mix in grated Parmesan until melted and the sauce is creamy.
Taste and adjust seasoning. For extra texture, broil the top with more Parmesan for 2–3 minutes until golden and bubbly (optional).
Garnish with chopped parsley or basil before serving.

Servings and timing

This recipe serves 4.

Preparation time: about 10 minutes
Cook time: approximately 20 minutes
Total time: around 30 minutes

Variations

Baked version: Transfer to a baking dish, top with mozzarella, and bake at 200 °C (400 °F) for 10 minutes until bubbly.
Protein swap: Try Italian sausage or turkey meatballs instead of chicken.
Vegetable boost: Add spinach, mushrooms, or bell peppers during the last few minutes of cooking.
Cheese twist: Stir in mozzarella, fontina, or Asiago for extra melty goodness.

storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: I let it cool, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: I reheat on the stove over low heat with a splash of broth or cream to refresh the sauce. Microwave works too—30-second bursts, stirring between.

FAQs

Can I use whole wheat or gluten‑free pasta?

Yes—I use whole wheat or gluten-free pasta as I like. Cooking times may vary slightly, so check doneness early.

Do I need to cook the pasta separately?

No—this is a one-pot recipe. The pasta simmers right in the sauce, absorbing all the flavor as it cooks.

Can I make this dairy‑free?

Definitely. I substitute dairy-free cream and cheese alternatives; the dish still stays creamy and satisfying.

How can I make it spicy?

I add red pepper flakes in the sauce or a dash of hot sauce when stirring in the cheese for extra heat.

What if I end up with too much sauce?

I’ll uncover and simmer a few minutes longer, or stir in a bit more pasta to absorb the excess.

Conclusion

One-Pot Chicken Parmesan Pasta is a go-to weeknight meal: quick, comforting, and cheesy with minimal cleanup. It captures all the flavors of classic chicken parmesan in a simpler, all-in-one format. I hope making and enjoying this creamy, flavor-packed pasta brings as much ease and joy to your table as it does to mine!