One-Pot Chicken Parmesan Pasta
Tender chicken and pasta simmer together in marinara and broth, then finish with melty mozzarella, Parmesan, and fresh basil for a comforting Italian-American dinner from one pot.
Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 small yellow onion
- 3 cloves garlic
- 1 teaspoon italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 24 ounces marinara sauce
- 2 cups chicken broth
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 0.25 cup fresh basil
Cooking instructions
- Cut the chicken into 1-inch pieces. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken, onion, garlic, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and reaches 165°F in the thickest pieces, about 6 to 8 minutes. (about 8 min) — 165°F
- Stir in the pasta, marinara sauce, and chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring every few minutes to prevent sticking, until the pasta is tender, 12 to 15 minutes. Add a splash of water if the pasta needs more liquid before it is tender. (about 15 min) — Medium-low simmer
- Remove the pot from the heat. Stir in the mozzarella and Parmesan until melted and creamy. Fold in the basil, taste, and adjust the seasoning. Let stand for 2 minutes before serving. (about 2 min) — Off heat