One-Pot Chicken Parmesan Pasta
A comforting, family-friendly pasta dish that folds succulent chicken, pasta, and melted cheese into a single pot. Simple pantry staples, a quick sear, and one-pot simmer create a weeknight-friendly meal with big parmesan notes and tomato-y cheer.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz dried ditalini or fusilli pasta (or any short pasta)
- 2 cups marinara sauce
- 2 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chicken pieces. Season with a pinch of salt and pepper, and cook until they are lightly browned on all sides, about 5–6 minutes.
- Pour in the marinara sauce and chicken broth. Stir in oregano and basil. Bring to a simmer.
- Add the pasta, making sure it's submerged in the sauce. If needed, tuck the pasta beneath the liquid so it cooks evenly.
- Cover the pot and simmer gently, stirring occasionally, until the pasta is al dente and the chicken is cooked through, about 10–12 minutes.
- Stir in half the mozzarella and half the parmesan until melted and creamy. Taste and adjust salt and pepper.
- Sprinkle the remaining mozzarella on top. Cover the pot and let it sit for 2–3 minutes until the cheese melts.
- Serve hot with a final dusting of parmesan and fresh basil if you have it.