Easy Chicken Parmesan Pasta Recipe for a Cheesy

Introduction

Have you ever wondered how to capture all the flavors of classic Chicken Parmesan but in a quicker, easier one-pot meal? That’s exactly what led me to create this recipe three years ago when my kids started their after-school activities and our evenings got considerably more hectic.

Let me tell you a secret, I tried this Chicken Parmesan Pasta recipe 7 times before getting it perfect! But now it’s a staple in our rotation, and I’m thrilled to share it with you today.

Ingredients List

Chicken Parmesan Pasta Recipe ingredients

For this delicious Chicken Parmesan Pasta recipe, you’ll need:

For the Chicken:

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon Italian seasoning (I use the blend from that little spice shop in our downtown farmers’ market)
½ teaspoon garlic powder
½ teaspoon salt (I first used this flaky sea salt on our family trip to Maine last summer, and now I’m hooked!)
¼ teaspoon black pepper
2 tablespoons olive oil (the peppery kind makes a noticeable difference here)

For the Pasta:

3 tablespoons olive oil
1 medium yellow onion, finely diced (sweet Vidalia onions work wonderfully if they’re in season)
4 garlic cloves, minced (You’ll notice the fragrant, nutty aroma the moment you start cooking them)
½ teaspoon red pepper flakes (adjust to your family’s spice preference – my kids prefer just a pinch)
1 teaspoon dried oregano
1 teaspoon dried basil (or 2 tablespoons fresh in summer when my garden is bursting)
24 oz marinara sauce (homemade is amazing, but I also love Rao’s when I’m in a hurry)
2½ cups chicken broth (I make my own and freeze it, but store-bought low-sodium works great too)
12 oz penne pasta (whole wheat works beautifully as a healthier option)
½ cup grated Parmesan cheese, plus extra for serving
1½ cups shredded mozzarella cheese
Fresh basil leaves for garnish (optional, but those bright green flecks make the dish pop!)

Don’t have Italian seasoning? No problem! I’ve been in that boat before. Just mix equal parts dried basil, oregano, rosemary, and thyme to create your own blend.

Timing

Prep Time: 15 minutes (I usually chop my vegetables while catching up with my daughter about her school day) Cook Time: 30 minutes Total Time: 45 minutes

This Chicken Parmesan Pasta recipe is perfect for those busy weeknights when everyone is coming and going at different times. I often prep the chicken and chop the vegetables the night before so I can throw everything together quickly after soccer practice. Trust me, having those components ready to go makes the evening so much less stressful!

Step-by-Step Instructions

Chicken Parmesan Pasta Recipe step by step

Step 1: Season and Cook the Chicken

In a large bowl, toss the chicken pieces with Italian seasoning, garlic powder, salt, and pepper until evenly coated.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. (I love my 12-inch cast iron skillet for this – a gift from my mother-in-law that makes everything taste better!)
Add the chicken pieces to the hot pan in a single layer. Don’t crowd them! The first time I made this recipe, I rushed this step and ended up with steamed rather than seared chicken. I recommend cooking in batches if necessary.
Cook the chicken for about 3-4 minutes on each side until golden brown and just cooked through.
Remove the chicken from the pan and set aside on a plate. Cover loosely with foil to keep warm.

The secret here is getting that golden crust on the chicken – it adds so much flavor! When my son Ryan first watched me make this dish, he asked why I was being “so picky” about not crowding the pan. After tasting the difference, he never questioned my methods again!

Step 2: Create the Pasta Base

In the same pan (don’t wash it – those browned bits are flavor gold!), add the remaining 3 tablespoons of olive oil.
Add the diced onion and cook for 3-4 minutes until softened and translucent. My grandmother always said, “Patience makes perfect onions,” and she was right. Don’t rush this step!
Add the minced garlic, red pepper flakes, dried oregano, and dried basil. Stir and cook for another 30 seconds until fragrant. Your kitchen will smell incredible at this point!
Pour in the marinara sauce and chicken broth, scraping the bottom of the pan to release any browned bits – that’s where all the wonderful flavor hides!
Bring the mixture to a gentle simmer.

I learned the hard way that adding garlic too early results in bitter, burnt garlic. Trust me, you’ll thank me later for the tip about adding it after the onions have softened!

Step 3: Cook the Pasta in the Sauce

Add the uncooked penne pasta directly to the simmering sauce. I know, it seems strange if you’re used to boiling pasta separately, but this one-pot method infuses the pasta with amazing flavor!
Stir well to make sure all pasta is submerged in the liquid.
Reduce heat to medium-low, cover the pan, and simmer for about 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be just al dente – still with a slight bite to it.
If the mixture seems too dry during cooking, add a splash more chicken broth or water. The first time I made this, my heat was too high and the liquid reduced too quickly. Now I know better!

Step 4: Bring It All Together

Once the pasta is al dente, return the cooked chicken to the pan and stir to combine.
Sprinkle the Parmesan cheese over the mixture and stir until melted.
Top the entire dish with shredded mozzarella cheese.
Cover the pan and cook on low heat for 2-3 minutes until the cheese is melted and gooey.
Alternatively, if you’re using an oven-safe pan, place it under the broiler for 1-2 minutes to get that beautiful golden-brown cheese top. (Watch it carefully – I once got distracted by a phone call and ended up with a much darker top than intended!)
Remove from heat and let the dish rest for about 5 minutes. This helps the sauce thicken slightly and the flavors to meld together.
Garnish with fresh basil leaves before serving, if using.

Last Christmas, I accidentally discovered that sprinkling a few breadcrumbs on top before melting the cheese adds a wonderful textural element that reminds us even more of traditional Chicken Parmesan!

Nutritional Information

I believe in knowing what’s in our food, so here’s the breakdown per serving (makes about 6 servings):

Calories: 520
Protein: 38g
Carbohydrates: 45g
Dietary Fiber: 4g
Sugars: 6g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 720mg
Potassium: 680mg
Calcium: 250mg
Iron: 2.5mg

As a blogger who cares about balanced nutrition, I always try to balance protein and carbs in my meals. This dish delivers a solid amount of protein from the chicken and cheese, while the pasta provides the energy my family needs for their busy lives.

Remember that these values are approximate and can vary based on specific ingredients used. When my husband was watching his sodium intake last year, I was able to reduce the salt significantly by using no-salt-added marinara and reducing the cheese slightly.

Healthier Alternatives for the Recipe

We all have different dietary needs and preferences, and I’ve experimented with several variations of this Chicken Parmesan Pasta recipe over the years:

Lower carb option: Replace half (or all) of the regular pasta with zucchini noodles or spaghetti squash. When my sister visited last summer while on her low-carb diet, I made a version with half zucchini noodles, and she couldn’t believe how satisfying it still was!
Gluten-free version: Simply swap in your favorite gluten-free pasta. When I discovered my nephew was sensitive to gluten, I developed this alternative that’s now requested whenever they visit. Just watch the cooking time as gluten-free pastas often cook more quickly.
Lighter version: Use less cheese (though I admit, this is hard for me!) and opt for part-skim mozzarella. You can also use ground chicken breast instead of chicken pieces for a different texture.
Vegetarian adaptation: Skip the chicken and add sautéed mushrooms, zucchini, and bell peppers instead. My daughter went through a vegetarian phase last year, and this version became her favorite way to enjoy the dish with us.
Dairy-free option: There are some really good plant-based mozzarella and parmesan alternatives available now. When my best friend who’s lactose-intolerant came for dinner, I tried them for the first time and was pleasantly surprised!

I firmly believe that good food should be adaptable to everyone’s needs while still being absolutely delicious!

Serving Suggestions

This Chicken Parmesan Pasta is truly a meal in itself, but I love to round out our dinner table with a few complementary sides:

A simple green salad with a light vinaigrette – the fresh, crisp texture contrasts beautifully with the rich pasta. This is how I get my kids to eat their greens without complaints!
Garlic bread or warm crusty Italian bread for sopping up any extra sauce. My husband Mark considers this non-negotiable with any pasta dish!
Roasted vegetables like broccoli, asparagus, or Brussels sprouts. I love serving this dish with roasted broccoli that gets slightly charred and crispy – the perfect textural contrast.
For a lighter option, I often serve it with a side of sautéed spinach with a touch of garlic and lemon juice.

This dish was the star of my daughter’s high school graduation celebration last spring. I made a huge batch, and everyone kept coming back for seconds!

For family gatherings, I love setting up a “pasta bar” where I serve this Chicken Parmesan Pasta as the main dish, alongside bowls of extra toppings like fresh herbs, red pepper flakes, and additional cheeses, so everyone can customize their plates.

Common Mistakes to Avoid

Through many iterations of perfecting this Chicken Parmesan Pasta recipe, I’ve made my fair share of mistakes! Let me save you the trouble:

Not searing the chicken properly: The first time I made this, I was in such a hurry that I crowded the pan with chicken, which ended up steaming rather than searing. Take the time to cook the chicken in batches if needed – that golden crust adds incredible flavor!
Cooking the pasta too long: Nothing ruins a good pasta dish faster than mushy noodles. Since the pasta continues cooking in the sauce even after you remove it from heat, aim for al dente or even slightly firmer.
Using cold cheese: This might sound minor, but cold cheese straight from the refrigerator doesn’t melt as beautifully. I learned to let my cheese come to room temperature while I’m preparing the rest of the dish for that perfect gooey melt.
Not seasoning throughout: Season at each step, not just at the end. This builds layers of flavor. The first time I made this recipe, I was so focused on following the steps that I forgot to taste and adjust seasonings – it was good but not great!
Rushing the onions: I remember the night I tried to make this dish in a hurry for unexpected guests. I rushed cooking the onions and missed out on their sweet, caramelized flavor. Those few extra minutes really make a difference!
Using a pan that’s too small: Learn from my comedy of errors! Once, I used a pan that was slightly too small, and as the pasta expanded during cooking, I ended up with quite a mess on my stovetop. Use a large, deep skillet or Dutch oven.

Storing Tips for the Recipe

This Chicken Parmesan Pasta makes fantastic leftovers – in fact, my husband claims it tastes even better the next day when all the flavors have had time to meld together!

Refrigerating: Allow the pasta to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3-4 days. On Sundays, I spend two hours meal prepping for the week, and this recipe maintains its amazing flavor for 3 days in the fridge.
Freezing: Yes, you can freeze this dish! Portion it into freezer-safe containers and freeze for up to 2 months. This was a lifesaver when I was helping my sister after she had her baby – I brought several frozen portions that she could easily reheat.
Reheating: For best results, reheat in a skillet over medium-low heat with a splash of chicken broth or water to help loosen the sauce. Cover with a lid to help the cheese re-melt. Alternatively, microwave in 1-minute intervals, stirring in between. Just keep the power at about 70% to prevent the cheese from getting rubbery.
Make-ahead tips: If you want to prep components ahead of time, you can cook the chicken and refrigerate it for up to 2 days before completing the recipe. I often do this during busy weeks, and it cuts the weeknight cooking time nearly in half!

FAQs

Can I use chicken thighs instead of chicken breasts?
Absolutely! Janet from Cleveland recently asked me this same question. Chicken thighs will give you an even juicier result with more flavor. Just make sure to trim any excess fat and you might need to adjust the cooking time slightly since thighs can take a little longer to cook through.

My pasta seems too dry. What went wrong?
This is a question I get from readers quite often! The pasta continues to absorb liquid as it sits, so if you notice it’s dry during cooking, don’t hesitate to add more chicken broth or even a splash of water. Every pasta brand absorbs liquid differently, so you may need to adjust based on what you’re using. I remember when I switched pasta brands once and was surprised by how much more liquid the new brand required!

Can I make this in an Instant Pot?
Yes! This is what Mark from Texas asked last month. For an Instant Pot version, use the sauté function for the chicken and aromatics, then add the remaining ingredients except the cheese. Cook on high pressure for half the time listed on your pasta box, then quick release, stir in cheeses, and let sit covered for a few minutes to melt.

Is it possible to use pre-cooked chicken to save time?
Definitely! Sarah, a working mom from Seattle, shared that she uses rotisserie chicken with great results. Simply skip the chicken cooking step and add shredded or diced rotisserie chicken when you would return the cooked chicken to the pan. This is a fantastic shortcut for busy weeknights!

My kids don’t like chunks of tomato. Can I use a smoother sauce?
This is a common concern! You can absolutely use a smooth marinara sauce. I’ve made this for my niece who has the exact same preference, and it turned out wonderfully. You could even puree your favorite chunky sauce if that’s what you have on hand.

How spicy is this dish?
With the recommended amount of red pepper flakes, it has just a gentle warmth. My 9-year-old enjoys it without complaints! But you can easily adjust by reducing or increasing the red pepper flakes to suit your family’s preference. One reader told me she accidentally added extra red pepper flakes but balanced it by adding a spoonful of cream at the end!

Conclusion

This Chicken Parmesan Pasta combines the comfort of a family-favorite Italian classic with the convenience of a one-pot meal. With tender chicken, perfectly cooked pasta, and a blanket of melted cheese, it’s a crowd-pleaser that’s both special enough for company and simple enough for busy weeknights.

If you enjoyed this recipe, please leave a review below or drop a comment letting me know how it turned out. Your feedback helps other readers and honestly brightens my week! Don’t forget to subscribe to my newsletter for more family-friendly recipes delivered straight to your inbox every Friday – just in time for weekend cooking!

Happy cooking, Bella