One-Pot Chicken Parmesan Pasta
This One-Pot Chicken Parmesan Pasta is a comforting and flavorful dish that combines tender chicken, al dente pasta, and a rich tomato sauce, all cooked together in one pot for easy clean-up. Perfect for busy weeknights, this recipe guarantees satisfaction in every bite.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Chef's knife
- 1 Cheese grater optional
Ingredients
- 1 pound boneless, skinless chicken breasts, diced Into bite-sized pieces.
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 28-ounce can crushed tomatoes
- 2 cups chicken broth
- 12 ounces penne pasta
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese Divided for serving.
- Fresh basil leaves for garnish Optional.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and season with Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the pot and sauté for 1 minute until fragrant.
- Pour in the crushed tomatoes and chicken broth, then bring the mixture to a simmer.
- Stir in the penne pasta, ensuring it is submerged in the liquid. Cover the pot and let it simmer for about 15 minutes, or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, reduce the heat to low. Stir in the mozzarella cheese and half of the grated Parmesan cheese until melted and creamy.
- Serve the pasta in bowls, garnishing each serving with the remaining Parmesan cheese and fresh basil leaves if desired.
Notes
For a spicier kick, add red pepper flakes when cooking the chicken.
You can substitute the penne pasta with your favorite pasta type, adjusting the cooking time as needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.