High Protein Chicken Parmesan Pasta Recipe

I packed all the cheesy, saucy goodness of chicken parmesan into one high protein pasta that comes together in a single pot. This is the kind of dinner that makes everyone ask for seconds before the pan is even empty.

I’m obsessed with this High Protein Chicken Parmesan Pasta because it hits that cheesy, saucy, crispy-chicken-adjacent craving without turning dinner into a whole production. I get tender chicken, pasta, marinara sauce, and all that Parm-style flavor in one pot, which is exactly the kind of meal I want on a busy night.

And yes, it actually keeps me full. Big bonus.

I love that it tastes like something I’d order when I’m starving, but it still feels like a smart weeknight dinner. But the best part?

The melted cheese situation. Ridiculous in the best way.

I could eat this every week.

Ingredients

• Chicken brings the big protein, and it actually keeps you full.
• Salt, pepper, and Italian seasoning make everything taste cozy, not boring.
• Olive oil helps brown the chicken and adds that little richness.
• Onion gets soft and sweet, basically the quiet hero here.
• Garlic makes the whole pan smell like dinner is going right.
• Penne or rigatoni catches sauce, cheese, and all the good bits.
• Marinara keeps it saucy, tomato-y, and very weeknight friendly.
• Chicken broth cooks into the pasta and adds extra savory flavor.
• Parmesan brings salty, nutty flavor without needing a ton.
• Mozzarella melts into that stretchy, cheesy chicken parm moment.
• Fresh basil adds brightness so it doesn’t feel too heavy.
• Parsley makes it taste fresh, plus it looks prettier.
• Red pepper flakes add a tiny kick if you’re into that.

Ingredient Quantities

• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 small yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 12 ounces uncooked penne or rigatoni pasta
• 24 ounces marinara sauce
• 2 cups low sodium chicken broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 1/2 cups shredded part skim mozzarella cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes, optional
• Cooking spray or extra olive oil for the pan, as needed

How to Make this

1. Season 1 pound cut chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.

2. Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat, using cooking spray or extra oil if needed; add chicken and sear until browned on the outside, about 4 to 5 minutes.

3. Add 1 small diced yellow onion and cook until softened, about 3 minutes, then stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

4. Pour in 12 ounces uncooked penne or rigatoni, 24 ounces marinara sauce, and 2 cups low sodium chicken broth; stir to combine and scrape any browned bits from the bottom of the pan.

5. Bring mixture to a simmer, reduce heat to medium-low, cover, and cook until pasta is tender and chicken is cooked through, about 12 to 15 minutes, stirring once or twice to prevent sticking.

6. Remove lid and stir in 1/2 cup grated Parmesan cheese, 1 1/2 cups shredded part skim mozzarella cheese (reserve a small handful for topping if you like), 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon red pepper flakes if using.

7. Sprinkle remaining mozzarella over the top, cover briefly and cook 2 to 3 minutes more until cheese is melted and sauce is slightly thickened.

8. Taste and adjust seasoning with additional salt and pepper if needed, then serve hot with extra grated Parmesan and chopped basil on top.

Equipment Needed

1. Large deep skillet or Dutch oven
2. Cutting board
3. Chef knife
4. Measuring spoons and measuring cup
5. Wooden spoon or silicone spatula
6. Tongs
7. Colander or fine mesh strainer
8. Box grater for Parmesan

FAQ

High Protein Chicken Parmesan Pasta Recipe Substitutions and Variations

• Chicken breasts: use boneless skinless turkey breast cut to same size, extra-firm tofu pressed and cubed for vegetarian option, or cooked shredded rotisserie chicken for faster prep
• Penne or rigatoni pasta: swap with whole wheat pasta for more fiber, chickpea or lentil pasta for extra protein, or short gluten free pasta if needed
• Parmesan cheese: substitute Pecorino Romano for a saltier, sharper flavor, grated Asiago for nuttiness, or nutritional yeast for a dairy free option
• Low sodium chicken broth: use low sodium vegetable broth to keep it meatless, water plus 1 teaspoon bouillon for pantry-friendly swap, or bone broth for richer flavor

Pro Tips

1) Brown the chicken well before adding liquids. A good sear builds flavor and helps the pieces hold together while simmering. Work in a single layer and do not crowd the pan; if needed cook the chicken in two batches and return it to the sauce.

2) Keep the pasta slightly undercooked when it finishes in the sauce. Aim for two minutes less than package directions, then finish simmering covered so the pasta absorbs flavor and reaches perfect texture without turning mushy.

3) Stir gently but regularly while the pasta cooks to prevent sticking and to free any flavorful browned bits from the bottom of the pan. Use a silicone or wooden spatula and scrape the bottom with each stir.

4) Add fresh herbs and most of the cheese at the end, then reserve a little mozzarella for a quick covered melt on top. If the sauce tightens up too much, loosen it with a splash of chicken broth or reserved pasta water to reach the texture you like.