Easy Parmesan Pasta Recipe

I coaxed Italian-seasoned chicken, marinara, pasta, and heaps of mozzarella and Parmesan into one skillet of saucy, pull-apart perfection that will make you keep scrolling.

I am obsessed with this one-pot Chicken Parmesan Pasta because it hits every crave: tender bites, a saucy sweep, melted cheese pull that refuses to quit. I love digging my fork into pillowy pasta tangled in sticky sauce and pockets of gooey mozzarella.

The Parmesan adds that salty, nutty click that makes each bite snap alive. But it’s not fussy.

It’s honest, loud, generous food that fills plates fast and leaves no guilt about licking your bowl. Comfort without pretense.

Messy. Glorious.

I want to make it on repeat until it disappears. No regrets, ever.

I stash napkins, always, really.

Ingredients

• Chicken: hearty protein, keeps it filling.
• Kosher salt: basic seasoning, use sparingly.
• Black pepper: subtle heat, brightens flavors.
• Italian seasoning: dried herbs, classic touch.
• Olive oil: silky base for browning.
• Onion: sweet aromatics, adds depth.
• Garlic: punchy aromatics, it’s a wake-up.
• Plus red pepper flakes: optional heat kick.
• Pasta: carby backbone, soaks up sauce.
• Marinara: tangy tomato base, quick flavor.
• Chicken broth: savory liquid, keeps it moist.
• Basically cream: optional richness and silkiness.
• Mozzarella: melty, stringy bliss for topping.
• Parmesan: salty, nutty finish, grate more.
• Fresh basil: bright, herbaceous pop at end.
• Parsley: fresh garnish, adds green color.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Italian seasoning (or 2 teaspoons dried oregano plus 1 teaspoon basil)
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 12 ounces uncooked short pasta (penne, rigatoni or ziti)
• 24 ounces jarred marinara sauce (about 3 cups)
• 2 1/2 cups low sodium chicken broth
• 1/2 cup heavy cream or half and half (optional for creamier sauce)
• 1 1/2 cups shredded mozzarella, divided
• 3/4 cup freshly grated Parmesan, plus extra for serving
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons chopped fresh parsley, optional

How to Make this

1. Season chicken pieces with kosher salt, black pepper and Italian seasoning, then heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat; cook chicken in batches until golden and just cooked through, about 4 to 5 minutes per batch, then remove to a plate.

2. Reduce heat to medium, add chopped onion and a pinch more salt, cook until translucent about 4 minutes, then stir in minced garlic and crushed red pepper flakes if using, cook 30 to 45 seconds until fragrant.

3. Pour in the jarred marinara, chicken broth and uncooked pasta, scraping up any browned bits from the bottom; bring to a simmer, make sure the pasta is mostly submerged and stir so it doesn’t stick.

4. Return the seared chicken to the pot, cover, and simmer gently for 10 to 12 minutes or until pasta is al dente, stirring occasionally and adding a splash of broth if the sauce gets too thick.

5. If you want a creamier sauce, stir in the heavy cream or half and half now and let it warm through for a minute; taste and adjust salt and pepper.

6. Turn off the heat and sprinkle in 1 cup of the shredded mozzarella and the 3/4 cup grated Parmesan; stir vigorously so the cheeses melt into a smooth, cheesy sauce.

7. Sprinkle in the chopped fresh basil and parsley, stir once more, then sprinkle the remaining 1/2 cup mozzarella on top, cover the pan for 2 minutes to let that top cheese melt into gooeyness.

8. Give it a final stir to combine everything, taste one more time for seasoning, add extra Parmesan for serving and a little cracked black pepper if you like.

9. Let the pasta rest 3 to 5 minutes before serving so the sauce sets up a bit; this also makes it easier to serve without it being soupy.

10. Serve hot in bowls with extra grated Parmesan and a few torn basil leaves, and eat right away because it’s best when warm and cheesy.

Equipment Needed

1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Tongs
7. Colander for draining pasta
8. Box grater for Parmesan
9. Large serving spoon or ladle

FAQ

Easy Parmesan Pasta Recipe Substitutions and Variations

• Chicken breasts: swap for Italian sausage, sliced or crumbled, for more flavor; or use firm tofu, pressed and cubed, to make it vegetarian.
• Heavy cream or half and half: use whole milk plus 2 tablespoons melted butter for richness, or stir in plain Greek yogurt off heat for a tangy creamy finish.
• Short pasta (penne, rigatoni, ziti): use gluten free pasta of similar shape, or elbow macaroni or farfalle if that’s what you got.
• Freshly grated Parmesan: sub Pecorino Romano for a sharper salty bite, or nutritional yeast for a dairy free, cheesy flavor.

Pro Tips

1) Sear the chicken in batches so the pieces actually brown instead of steaming. Don’t crowd the pan; browned bits add flavor. If some pieces finish faster, pull them out early and finish the rest, you can always toss them back in later.

2) Keep the pasta mostly submerged and give it a stir every few minutes. If the sauce starts getting too thick before the pasta’s done, add a splash of chicken broth or even a little water. Better to under-salt now and adjust at the end than over-salt early.

3) For extra richness stir the cream in right after the pasta is cooked and warm it through briefly before adding cheese. When you add the mozzarella and Parmesan, stir vigorously off the heat so the cheese melts into a smooth sauce instead of clumping.

4) Let it rest 3 to 5 minutes after you turn off the heat so the sauce firms up, then serve. If you’ll eat leftovers, leave a little extra sauce or reserve 1/4 cup of broth to loosen it when reheating so it doesn’t dry out.