One Pot Chicken Parmesan Pasta

One Pot Chicken Parmesan Pasta TextOne Pot Chicken Parmesan Pasta 1 One Pot Chicken Parmesan Pasta 3 One Pot Chicken Parmesan Pasta 4

Chicken Parmesan is one of my favorite Italian dishes. I also LOVE pasta, so I was excited to try this delicious combination! And it didn’t disappoint. This is a guaranteed crowd pleaser. It’s got comfort food written all over it!

I’m a big fan of one-pot recipes because I loathe and despise doing the dishes after I work hard preparing a meal. And although this is a one-pot recipe, I found myself having to wash several dishes like knives, choppers, and cutting boards for the chicken, onion, parsley, etc. It wasn’t a ton of dishes, but just be aware this one-pot dish still requires a little prep and that means washing a few utensils and such.

We really loved this meal! It really does taste like chicken parmesan in every bite. My favorite part is the crunchy breadcrumb topping….mmmmmm. Even picky eaters will love this meal!

One Pot Chicken Parmesan Pasta

Yields: 4 servings

One Pot Chicken Parmesan Pasta


  • 4 tablespoons of olive oil, divided
  • 2 cloves of garlic, diced
  • 1/2 of a medium onion, diced
  • 1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
  • 1 28oz can of whole peeled tomatoes
  • 1 8oz can of tomato sauce
  • 1 14.5 oz can of low-sodium chicken broth
  • 8 oz. of uncooked rotini pasta, about 2 1/2 cups
  • 2 cups of freshly shredded mozzarella cheese
  • 1/2 cup of freshly shredded parmesan cheese
  • 1 cup of dried panko Japanese-style bread crumbs
  • kosher salt and pepper
  • flat leaf parsley for garnish


  1. In a 3 qt ovenproof pan, saute onions and 2 Tbsp olive oil until onions start to soften.
  2. Season diced chicken with 1/2 teaspoon of kosher salt and pepper to taste. Add to pan and cook over medium high until chicken is browned.
  3. Reduce heat and add garlic to pan. Continue cooking 1-2 minutes more.
  4. Use kitchen shears to break up canned tomatoes in the can. Add tomatoes, tomato sauce, chicken broth and pasta to pan. Bring mixture to a simmer, cover and reduce heat to low. Cook covered for around 15 minutes or until pasta is tender.
  5. Preheat broiler.
  6. Season mixture with additional salt and pepper to taste. Stir in mozzarella cheese and parmesan cheese.
  7. In a small bowl, combine panko with 2 tablespoon of olive oil. Sprinkle bread crumbs over pasta and heat under broiler until bread crumbs are crispy and golden, 1-2 minutes. (I broiled mine for 2 minutes, and it was just tiny bit darker than golden, so keep an eye on it!)
  8. Garnish with fresh flat leaf parsley, and maybe a little extra shredded mozzarella.

Source: No. 2 Pencil

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