Tasty One-Pot Chicken Parmesan

Turn a favorite Italian comfort food into a super simple weeknight dinner with this all-in-one chicken parmesan pasta—no breading, frying, or hassle required. This dish gives you all the classic flavors, but it’s on the table in no time.

The first time I whipped this up, I was wiped out from a long day and just needed dinner fast. Everyone at my table went back for seconds, so now it’s on regular repeat. The best part? Cleanup is a snap—just one pot and you’re done!

Tasty Ingredients

• Parmesan cheese: For melty deliciousness, grate it fresh if you can
• Mozzarella cheese: Brings that irresistible cheesy pull to the pasta
• Marinara sauce: For deep tomato flavor and a pop of color
• Pasta (penne or rotini): Picks up the sauce perfectly thanks to their texture
• Chicken broth: Adds rich flavor while the pasta cooks
• Salt and pepper: Wake up all those savory flavors
• Italian seasoning: Save time with one handy herb mix
• Chicken breasts: Boneless and skinless, chunked for easy, even cooking
• Olive oil: Use extra-virgin if you want a little more taste from the start
• Garlic: Freshly minced brings big aroma and flavor—much better than dried
• Fresh basil: Totally optional but gives a fresh, bright finish at the end

Simple Step-by-Step Directions

Final Touches:

Got fresh basil? Chop or rip it up at the very end and sprinkle it on top right before you serve. You'll get pops of fresh taste and color, and it looks awesome, too.

Time for Cheese:

When everything’s off the heat, fold in both cheeses. Don’t worry, the leftover warmth will melt them nicely. Give it a gentle stir till smooth and everything’s coated. This makes the sauce super creamy.

Pasta’s Turn:

Put a lid on your pot so the steam stays in. Let it keep cooking for 12 to 15 minutes on gentle heat—don’t forget to give it a stir now and then so nothing sticks. You want the pasta to still have a little bite (al dente). If it’s looking dry, splash in a bit more broth; if it’s soupy, just simmer without the lid for a few minutes.

Get the Pasta and Sauce Going:

Dump in the chicken broth and crank up the heat till you see bubbles going wild. Add your pasta and pour in the marinara sauce, stirring so everything mixes up. Knock the heat down so it’s just gently simmering—keeps the pasta from getting mushy.

Start the Chicken:

Heat some olive oil in your biggest pot over medium. Toss in the chicken chunks with your garlic, Italian herbs, salt, and pepper. Give everything room to brown; don’t overcrowd the pot or you'll end up with steamed chicken. Cook about 5 to 7 minutes, till you see golden bits and no pink remains.

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The magic really comes from the marinara sauce here. After a few rounds of testing, I realized that picking a good jar makes the whole thing shine. My grandma always said the secret’s in the tomato sauce. Whenever I use something high-quality, it always tastes extra special.

Easy Make-Ahead Tips

You can toss this together a day before and stash it in your fridge. The flavors just get better as they mingle. When you’re ready to reheat, add a splash of broth or water to loosen up the sauce (pasta soaks up liquid as it sits). Reheat covered at 350°F for about 15–20 minutes in the oven, or nuke individual servings with a damp paper towel over the top in the microwave.

Smart Substitutions

Want to lighten things up? Try swapping in ground turkey for the chicken. Whole wheat or gluten-free pasta works if you need it. You can totally make it veggie by skipping the chicken and using vegetable broth. Toss in stuff like baby spinach or bell peppers at the end. Mix up the cheese if you want—provolone or fontina melt great, too.

Serving Suggestions

Honestly, it’s filling enough on its own, but a green salad zapped with lemon and olive oil adds some zing. Garlic bread is awesome for scooping up every last drop of sauce. If you wanna keep things fancy, serve little bowls as a starter in a bigger meal. And a glass of Chianti or Montepulciano red wine works wonders with all that cheese and tomato.

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Delicious History Behind This Dish

Classic Chicken Parmesan actually started out in Southern Italy, inspired by Eggplant Parmesan. When Italians came to America, they made it with chicken cutlets, breaded and fried—super popular in restaurants now. This easy one-pot twist skips all that extra work, but still brings those old-school Italian-American vibes, just faster and with less mess.

Frequently Asked Questions

→ Can I use a different type of pasta?

Definitely! You can swap out penne or rotini for any short variety like fusilli or farfalle. Just be sure to check how long they need to cook so they don’t get mushy.

→ How can I make this dish lighter?

If you want to keep things lighter, try shredded low-fat mozzarella, use less cheese, or go for whole wheat pasta for more fiber.

→ Can I add vegetables to this dish?

For extra goodness, mix in whatever veggies you like—think mushrooms, spinach, zucchini, or bell peppers—when the pasta is simmering.

→ How can I store leftovers?

Pop any extra pasta into a lidded container. Keep it chilled up to three days, and warm it up on the stovetop or in the microwave. Add a splash of water or broth if it seems dry.

→ What can I use instead of chicken broth?

Just use veggie broth or dissolve a bouillon cube in water. Both work perfectly if you don’t have chicken broth handy.