Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
A one-pot hot pasta dish with all the great Parmesan flavours. I am pretty sure you’ll love this wonderful dish. It’s easy and a breeze to make, not to mention it’s oozing with amazing flavours! Enjoy a life-changing meal with maximum flavour and less effort with this scrumptious One-Pot Chicken Parmesan Pasta!
Ingredients
2-3 boneless skinless chicken breasts, diced into bite-sized pieces
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 medium yellow onion, minced
3 cloves garlic, minced
16 ounces dried short-cut pasta (I used rigatoni)
24 ounces jar of your favourite marinara sauce (I used Newman’s Own)
water to fill empty marinara sauce jar
1 c. mozzarella cheese
1/2 c. Parmesan cheese
salt and pepper, to taste
additional dried Italian seasoning, optional
fresh parsley and/or basil, minced for garnish
How to make One-Pot Chicken Parmesan Pasta
Step 1: Add a drizzle of olive oil in a large pot or skillet (or Dutch oven) over medium-high heat. Once the oil is hot, add the chicken to the skillet and season with salt, pepper, Italian seasoning, and garlic powder. Cook the chicken for approximately 5 minutes until almost cooked through. Then, transfer the chicken to a plate.
Step 2: To the pot, add the onion and garlic. Cook for approximately 2 to 3 minutes until soft. Add the marinara sauce, then fill the empty jar with water and pour it into the pot. Bring the mixture to a boil before decreasing to a strong simmer.
Step 3: Add the chicken to the sauce along with the pasta. Stir to coat and continue to cook for 10 to 15 minutes more or until the pasta is cooked to your desired doneness. Add the Parmesan cheese and 1/4 cup of mozzarella cheese. Stir well.
Step 4: On top, sprinkle the rest of the 3/4 cup mozzarella cheese and cook further until the cheese has melted and gooey. This takes another 2 to 3 minutes.
Step 5: If desired, sprinkle with more Italian seasoning and garnish with some parsley or basil. Serve and enjoy!
Ingredients
- 2-3 boneless skinless chicken breasts, diced into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 16 ounces dried short-cut pasta (I used rigatoni)
- 24 ounces jar of your favourite marinara sauce (I used Newman's Own)
- water to fill empty marinara sauce jar
- 1 c. mozzarella cheese
- 1/2 c. Parmesan cheese
- salt and pepper, to taste
- additional dried Italian seasoning, optional
- fresh parsley and/or basil, minced for garnish
Instructions
Step 1: Add a drizzle of olive oil in a large pot or skillet (or Dutch oven) over medium-high heat. Once the oil is hot, add the chicken to the skillet and season with salt, pepper, Italian seasoning, and garlic powder. Cook the chicken for approximately 5 minutes until almost cooked through. Then, transfer the chicken to a plate.
Step 2: To the pot, add the onion and garlic. Cook for approximately 2 to 3 minutes until soft. Add the marinara sauce, then fill the empty jar with water and pour it into the pot. Bring the mixture to a boil before decreasing to a strong simmer.
Step 3: Add the chicken to the sauce along with the pasta. Stir to coat and continue to cook for 10 to 15 minutes more or until the pasta is cooked to your desired doneness. Add the Parmesan cheese and 1/4 cup of mozzarella cheese. Stir well.
Step 4: On top, sprinkle the rest of the 3/4 cup mozzarella cheese and cook further until the cheese has melted and gooey. This takes another 2 to 3 minutes.
Step 5: If desired, sprinkle with more Italian seasoning and garnish with some parsley or basil. Serve and enjoy!
