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By: Becky Hardin
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Chicken Parmesan Pasta is our favorite one-pan pasta recipe. An easy and delicious dinner with just a few ingredients? What could be better? This Chicken Pasta Skillet is our go-to easy dinner recipe anytime we are craving comfort food.
Table of Contents
Why We Love This Chicken Parmesan Pasta Recipe
- Easy. Count ’em– you’re just 6 ingredients away from a delicious dinner! Plus a bit of salt and pepper for seasoning, and some (optional) basil for garnish.
- Cheesy. Parmesan and mozzarella cheese make this dish gooey, creamy, and cheesy.
- Delicious. If you love classic chicken parmesan, this easy weeknight meal is sure to be a hit!
Variations on Chicken Parmesan with Pasta
This recipe is so easily adaptable. No Italian dressing? Mix some Italian seasoning into a tablespoon each of oil and vinegar. For a vegetarian version, swap out the chicken for some diced eggplant!
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How to Store and Reheat
Store leftover chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken parmesan pasta in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love that you don’t even need a side dish with this delicious one-pan chicken parm recipe. I usually just serve it with some crusty garlic bread and call it a day. Oh and some wine— can’t forget the wine! Wine and pasta is a great combo for making dinner at home feel like a special occasion.
More Chicken Parmesan Recipes To Try
- Classic Chicken Parmesan
- Baked Chicken Parmesan
- Chicken Parmesan Casserole
- Air Fryer Chicken Parmesan
- Crispy Chicken Parmesan
- Chicken Parmesan Meatballs
- Chicken Parmesan Soup
- Chicken Parmesan Sliders
5-Star Review
This is one of my family’s favorite go to meals. Which is a win for me because of how simple & fast it is! – Abby
Recipe
One Pan Chicken Parmesan Pasta Recipe
4.10 from 332 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes minutes
Serves8
Print Rate
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Chicken Parmesan Pasta Recipe uses only 6 ingredients and made in ONE PAN! This is our go-to easy dinner recipe anytime we are craving comfort food. A delicious chicken and pasta recipe everyone in the family will love! Skillet Chicken Parmesan for the win!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 3 boneless, skinless chicken breasts cut into cubes
- 2 tablespoons Italian dressing (not the creamy kind)
- Kosher salt and freshly ground black pepper to taste
- 16 ounces dry rigatoni pasta (1 box)
- 24 ounces Marinara sauce store-bought or homemade
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- Chopped fresh basil optional, for garnish
Recommended Equipment
Instructions
Heat the chicken and Italian dressing in a 12-inch cast iron skillet set over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
3 boneless, skinless chicken breasts, 2 tablespoons Italian dressing, Kosher salt and freshly ground black pepper
Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
16 ounces dry rigatoni pasta, 24 ounces Marinara sauce
Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking (see note).
Cover with grated Parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
½ cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
Top with chopped basil (optional) and serve! Enjoy!
Chopped fresh basil
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Note: The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
- If you prefer, you could make this dish with other types of pasta; penne would be great in this dish!
- If you don’t have a large skillet, use a stock pot instead.
- Properly cooked chicken should register 165°F on an instant-read thermometer.
- To make the top layer of cheese extra melty (yum!) just pop the skillet under the broiler for 3-4 minutes.
Storage:Store chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 387kcal (19%) Carbohydrates: 48g (16%) Protein: 31g (62%) Fat: 7g (11%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 68mg (23%) Sodium: 1133mg (49%) Potassium: 726mg (21%) Fiber: 3g (13%) Sugar: 5g (6%) Vitamin A: 497IU (10%) Vitamin C: 7mg (8%) Calcium: 120mg (12%) Iron: 2mg (11%)
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How to Make Chicken Parmesan Pasta Step by Step
Season the Chicken: Heat 3 cubed boneless, skinless chicken breasts and 2 tablespoons of Italian dressing in a 12-inch cast iron skillet set over medium-high heat. Season chicken with kosher salt and ground black pepper to taste.
Cook the Chicken: Cook the chicken until browned and just cooked through, about 5 minutes depending on the thickness of the chicken.
Add the Pasta: Add 16 ounces (1 box) of rigatoni and a 24-ounce jar of marinara sauce to the pan. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
Cook the Pasta: Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.
Add the Cheese: Cover with ½ cup of freshly grated Parmesan and then ½ cup of freshly shredded mozzarella cheese. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty! Top with chopped basil (optional) and serve!
What’s the difference between chicken parmesan and chicken parmigiana?
There is no difference– they’re different names for the exact same thing!
Why is it called chicken parm if it’s made with mozzarella?
The dish was named after the city of Parma in Italy, not the cheese!
Is chicken parmesan a real Italian dish?
Not really! It actually originated from Italian immigrants in the northeast U.S.
Can I make this in the oven instead?
Sure! Follow the recipe through step 4, placing the covered skillet in a 350°F oven for 15 minutes instead of letting it simmer on the stovetop. Add the cheese and return to the oven or place under the broiler to get it bubbly!
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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193 Comments
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Donna
Posted on 5/3/2023
I just made this it was really easy and very good. Next time I’ll add sausage maybe some broccoli.
Reply
Kathy
Posted on 6/28/2022
I added fresh spinach right before I added the cheeses. Also grilled my chicken for extra flavor
1
Reply
Samantha Marceau
Posted on 6/28/2022
Reply to Kathy
Looks delicious!!
Reply
Dan
Posted on 5/10/2022
As a single working Dad, who hates fast food, I’m always looking for quick and delicious meals. This was a instant hit with my son and his buddies. I used Prego Definitely a keeper!
Reply
Becky Hardin
Posted on 5/16/2022
Reply to Dan
Thanks for sharing, Dan!
jordi
Posted on 1/4/2022
Was I supposed to cook the pasta first then add to the pot?
1
Reply
Becky Hardin
Posted on 1/5/2022
Reply to jordi
It cooks in the pot!
Reply
Alicia
Posted on 12/20/2021
We love this meal and make it on the regular. Have you tried freezing it before? Thinking of taking it to a friend but need an option that can freeze if she doesn’t want it tonight.
Reply
Becky Hardin
Posted on 12/22/2021
Reply to Alicia
I have not!
Reply
Carol
Posted on 9/24/2021
Loved it. One of my go to chicken recipes. I use Paul Newman’s Sockoroni. Adds a little kick and some vegetables.
Reply
Becky Hardin
Posted on 9/29/2021
Reply to Carol
Sounds amazing, Carol!
Reply
Marcie
Posted on 9/21/2021
Is there a way I could make this whole thing in the crockpot instead of a skillet? I’ve made it before but I’m not the best at making chicken. Thank you for your help!
Reply
Becky Hardin
Posted on 9/22/2021
Reply to Marcie
I have not attempted that before!
Reply
Ashley
Posted on 10/13/2021
Reply to Marcie
I’m trying to create it in the crockpot today. I can let you know how it turns out!
Reply
Tracy
Posted on 3/17/2022
Reply to Ashley
Ashley….how did it turn out?
Reply
Jill DeLong
Posted on 9/14/2021
My husband made this, everyone raved about ot!
Reply
Becky Hardin
Posted on 9/15/2021
Reply to Jill DeLong
Thanks for sharing, Jill!
Reply
Amy
Posted on 8/27/2021
Delicious, easy, and the kids loved it! Used rotini noodles since that’s what I had and it turned out great!
Reply
Becky Hardin
Posted on 9/3/2021
Reply to Amy
Thanks for sharing, Amy!
Reply
NickiDE
Posted on 8/1/2021
I love a one pot/pan dish, but this was a little bit bland for my crew. I used ziti noodles and still had to simmer an extra 10 minutes for them to be close to done. The “brown” on the chicken rubbed off as the dish cooked making that taste plain. I may try this again, but with breaded chicken nuggets rather than just plain chicken. Perhaps just microwave those as they are precooked, and fold them in at the end.
Reply
Becky Hardin
Posted on 8/4/2021
Reply to NickiDE
I am sorry to hear it didn’t quite work out!
Reply