If chicken parm lives amongst your all-time favorite Italian dishes, don't let one more night go by without making this Chicken Parmesan Pasta!
I mean, really. Can you go wrong with chicken, pasta, and cheese? The answer is already a firm no, but in case you had any doubts, I'm giving you the power to create the best-ever marinara sauce to seal the deal!
Chicken Parmesan Pasta is such a classic when it comes to Italian cuisine and now it's super simple too.
Looking for more awesome pasta recipes to try? Bookmark Chicken Primavera Pasta in your internet browser for next time!
We ended up with just one pot too many to call this dish "One-Pot Chicken Parmesan Pasta". With the exception of the pasta, all of the cooking takes place in the same pan and comes together in one exceptionally easy and delicious dinnertime masterpiece.
HOW TO MAKE CHICKEN PARMESAN PASTA
Chicken Parmesan Pasta is all about building flavor. It starts with gorgeous pan-seared chicken breasts. The chicken breasts go out, and the onions and garlic go in, picking up on all the savory, juicy goodness that the chicken left behind!
These flavors are the building blocks for the easiest, quickest, and most delicious marinara sauce you'll ever make.
- Pan sear the chicken.
- Cook the onions and garlic.
- Add tomato sauce, seasoning, and basil.
- Return the chicken to the pan, cover, and simmer.
- Slice chicken and return it to the sauce with pasta.
- Top with cheese, cover, and cook 5 minutes more.
Before you begin with your chicken, get a large pot of water going over high heat. This way, you won't be waiting around for it to come to a boil when it's pasta time!
1. PAN SEAR THE CHICKEN
Chicken Parmesan Pasta does not have to be complicated! In order to keep things in line with super easy, we omitted the standard Chicken Parm breadcrumb dredging process and replaced it with a quick pan sear. To prep the chicken for pan-searing, you'll first need to remove the excess moisture from the exterior of the chicken. Do this by patting it dry with paper towels.
Then, drizzle the chicken with olive oil and sprinkle it with kosher salt, pepper, garlic powder, and onion powder. Rub the oil and the seasoning all over the chicken to coat.
Now it is time to move things over to the stovetop! For the stovetop work, you will need either a large skillet or a Dutch oven; one that has a lid you can fit on top.
Place your skillet over medium-high heat and add a couple of tablespoons of oil. Allow the oil to come to temperature and once it's ready, add your chicken breasts.
Allow the breasts to sear in the pan without jostling or moving them around for about 3 to 4 minutes. When the time is up, you'll flip each breast and let it sear for another 2 to 3 minutes more. Your chicken should be a gorgeous golden brown on both sides!
2. COOK THE ONIONS AND GARLIC
Remove the chicken from the pan and set it aside on a plate. Add your chopped onions to the pan and sauté for about 5 to 7 minutes, scraping up all of those flavorful, browned bits left behind from the chicken. After your onions have softened, you can add in the garlic and stir for about one minute more.
3. ADD MARINARA INGREDIENTS
What is Chicken Parmesan Pasta without a killer marinara sauce? It's time to whip it up! But, first -- pasta.
This is the perfect point in the recipe to add your penne pasta to the boiling pasta water! Cook it according to package directions and set it aside. For more pasta cooking tips, click here.
While your pasta is cooking, you'll add the canned tomatoes, seasoning, basil, and water to your onion and garlic mixture and stir.
4. SIMMER THE CHICKEN IN MARINARA
At this point, the chicken goes back into the pot and you should reduce the heat to maintain a slow simmer. Place the lid of your pot on slightly ajar and simmer for about 16 minutes total, turning the chicken halfway through.
5. SLICE CHICKEN AND ADD PASTA
Once your chicken is fully cooked through, you can remove it from the sauce and set it aside to cool slightly. As soon as it is cool enough to handle, slice the breasts into quarter-inch strips cutting against the grain.
Then, return your chicken to the pot along with the cooked penne pasta and stir.
6. TOP WITH CHEESE AND MELT
Top off the whole shebang with shreds of torn, fresh mozzarella cheese and grated parmesan cheese. Place the lid back on top of the pan and allow it to cook for about five minutes more, just until the cheese is melted.
Top the pasta with red pepper flakes and extra parmesan (if you'd like, but it is Chicken Parmesan Pasta, after all!), serve, and enjoy!
LOVE CHICKEN PARMESAN PASTA? CHECK THESE OUT!
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- Stuffed Shells with Meat and Cheese
- Chicken Pesto Pasta
- Shrimp and Pasta with Fresh Tomatoes and Capers
Chicken Parmesan Pasta is an easy, homemade family-favorite featuring chicken, a quick fix marinara sauce, penne pasta, and a topping of melty mozzarella cheese!
- 4 (about 2 pounds) boneless, skinless chicken breasts
- 3 tablespoons olive oil, separated
- 3 ½ teaspoons Kosher salt, separated
- 1 teaspoon garlic powder
- 1 ¼ teaspoon black pepper, separated
- ½ teaspoon onion powder
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (24-ounce) bottle or can of tomato sauce
- 1 ½ tablespoons granulated sugar
- ½ teaspoon black pepper
- ¼ cup freshly chopped basil
- 1 (16-ounce) package penne pasta cooked according to package directions
- 1 (12 ounce) package fresh mozzarella medallions, patted dry (or 1 ½ cup shredded low-fat mozzarella cheese)
- ⅓ cup grated Parmesan cheese
Place a large skillet or Dutch oven over medium-high heat. You will need a lid for this pan.
Pat the chicken dry with a paper towel, and drizzle with 1 tablespoon of oil. Sprinkle over 2 teaspoons Kosher salt, 1 teaspoon garlic powder, ¾ teaspoon black pepper, and ½ teaspoon onion powder. Rub all over to adhere.
Add 2 tablespoons of oil to the heated pan, and allow to come to temperature. Add the chicken and sear for 3- 4 minutes, just until golden-brown. Flip the chicken and sear for 2-3 minutes more. Transfer to a plate and set aside.
Add the onion and sauté 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
Add the canned tomato sauce, sugar, 1 ½ teaspoon salt, and ½ teaspoon of pepper, chopped basil, along with 1 cup of water, and stir.
Add the chicken back to the pan and reduce the heat to maintain a slow simmer. Place the lid slightly ajar and simmer for about 16 minutes, turning the chicken halfway through.
Once the chicken is cooked through, remove it from the sauce, and allow it to cool for about 5 minutes. Slice into ¼" strips, cutting against the grain.
Add the chicken and the cooked penne pasta to the sauce, stir, and top with the mozzarella cheese and parmesan. Cover and cook for 4-6 minutes more, until the cheese is melted.