One Pot Chicken Parmesan Pasta

Tender chicken and pasta simmer in marinara and broth, then finish with melted mozzarella and Parmesan for an easy one-pot dinner.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 10 oz short pasta
• 24 oz marinara sauce
• 2 cups low-sodium chicken broth
• 1 cup shredded mozzarella cheese
• 0.333 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon italian seasoning
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Cut the chicken into 1-inch pieces. Season with the Italian seasoning, garlic powder, salt, and pepper. (about 5 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and the thickest pieces reach 165°F (74°C), about 6 to 8 minutes. Transfer the chicken to a plate. (about 8 min) — Medium-high
3. Pour the marinara sauce and chicken broth into the skillet. Stir in the pasta and bring to a boil. (about 5 min) — High
4. Reduce the heat to medium-low. Cover and simmer, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes. (about 15 min) — Medium-low
5. Return the chicken and any juices to the skillet. Stir to combine, then spread the mozzarella and Parmesan evenly over the top. (about 2 min) — Medium-low
6. Cover and cook until the cheeses are melted, about 2 to 3 minutes. Remove from the heat and rest for 5 minutes before serving. (about 5 min) — Medium-low