If you are on the lookout for a meal that combines comfort and convenience without compromising flavor, the One Pan Chicken Parmesan Pasta Recipe is about to become your new go-to. This dish brings together tender cubes of chicken, hearty rigatoni pasta, and rich marinara sauce all cooked together in one skillet, making cleanup a breeze and dinner a delight. The layers of Parmesan and mozzarella cheese melted on top add that irresistible, gooey finish everyone loves. Whether you’re feeding a family or meal prepping for busy weekdays, this recipe balances simplicity and taste in the most satisfying way.
Ingredients You’ll Need
The magic of the One Pan Chicken Parmesan Pasta Recipe comes alive through a handful of simple yet essential ingredients. Each one plays a key role, contributing to the dish’s hearty texture, bright flavor, and comforting aroma that will have everyone gathering around the table fast.
- 3 boneless, skinless chicken breasts: Cubed for quick cooking and tender bites throughout the pasta.
- 2 tablespoons Italian dressing: Adds a tangy herbaceous punch without the heaviness of a creamy dressing.
- Kosher salt and freshly ground black pepper: Simple seasoning to enhance every component’s natural flavors.
- 16 ounces dry rigatoni pasta: The perfect tubular pasta for catching sauce and cheese in every forkful.
- 24 ounces marinara sauce: Choose store-bought or homemade; rich tomato sauce is the soul of this dish.
- ½ cup freshly grated Parmesan cheese: Sharp and nutty, this cheese offers depth and a salty edge.
- ½ cup freshly shredded mozzarella cheese: Melts perfectly on top for that classic, stretchy finish everyone craves.
- Chopped fresh basil (optional): A fresh, aromatic garnish that brightens every bite.
How to Make One Pan Chicken Parmesan Pasta Recipe
Step 1: Sear the Chicken
Start by heating your cubed chicken in a 12-inch cast iron skillet over medium-high heat with the Italian dressing. This dressing works wonders by keeping the chicken juicy and infusing it with herbs. Season the chicken well with kosher salt and freshly ground pepper. Cook until all the chicken pieces are browned on the outside and cooked through, which usually takes about 5 minutes depending on their thickness. This quick searing locks in flavor and creates a wonderful base for the rest of the dish.
Step 2: Add Pasta and Marinara
Next up, pour in the dry rigatoni pasta and the entire jar of marinara sauce right into the skillet. Don’t forget to fill the empty marinara jar with water and add it in too—it’s a clever trick that ensures you get the exact right amount of liquid to cook the pasta perfectly. If you’re using a stockpot instead of a skillet, just add about 2 cups of water. Give everything a gentle stir to combine the ingredients, distributing the chicken and sauce evenly around the pasta tubes.
Step 3: Simmer to Perfection
Bring the mixture to a rolling boil before reducing the heat to a gentle simmer. Cover the skillet and let the pasta cook in the sauce for about 15 minutes. This is where the rigatoni absorbs all the savory tomato goodness while softening to a tender, yet still firm, texture. Keep an eye on it, and if you like your pasta softer, feel free to cook an extra minute or two.
Step 4: Add the Cheese
Once the pasta has reached your desired tenderness, sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella. There’s no need to stir the cheese into the pasta—just cover the skillet again and let the heat melt the cheeses into a bubbly, golden topping. If you want to go the extra mile, pop the skillet under the broiler for 3 to 4 minutes to get that wonderfully melty and lightly browned cheese crust that is irresistible.
Step 5: Garnish and Serve
Finish your masterpiece by scattering chopped fresh basil over the cheese-topped pasta for a touch of color and fresh herbal aroma. Now, it’s ready to tuck into and enjoy the satisfying layers of flavor and texture that this one pot wonder delivers.
How to Serve One Pan Chicken Parmesan Pasta Recipe
Garnishes
Fresh basil is the classic finishing touch here, lending a fragrant pop of green that makes this dish feel restaurant-worthy. You could also sprinkle a pinch of crushed red pepper flakes for a little heat or a drizzle of high-quality extra virgin olive oil to enhance the richness.
Side Dishes
This hearty pasta stands strong on its own but pairs beautifully with a crisp green salad dressed with balsamic vinaigrette or garlic bread to mop up any leftover cheesy sauce. Roasted vegetables like asparagus or Brussels sprouts can add some welcome crunch and color on the side.
Creative Ways to Present
Consider serving the pasta directly from the skillet to keep the warm, rustic vibe alive. Or portion it out into individual bowls, topping each with a fresh basil leaf and an extra sprinkle of Parmesan for a touch of elegance. For a crowd, this recipe scales beautifully and can be enjoyed family-style for casual sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftover One Pan Chicken Parmesan Pasta Recipe, store it in an airtight container in the refrigerator. It will keep nicely for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
This dish freezes well if you want to prepare it ahead of time in larger batches. Portion out into freezer-safe containers and freeze for up to 3 months. Just be aware that the pasta texture might soften slightly upon reheating, but the flavors remain delicious.
Reheating
To reheat, warm your leftovers gently on the stovetop over low heat or in the microwave. Adding a splash of water or broth can help loosen the sauce if it seems thick. If you want to revive the cheesy topping, a quick broil for 2 to 3 minutes will bring back that melty goodness.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is ideal because its shape holds the sauce well, other sturdy pasta types like penne or ziti will work nicely in this recipe.
Is it okay to use pre-cooked chicken?
You can substitute pre-cooked chicken to save time. Just add it in when you add the marinara sauce and pasta, and adjust the cooking time accordingly so you don’t overcook the pasta.
Can I make this recipe gluten-free?
Yes, just swap out the rigatoni pasta for your favorite gluten-free pasta. Cooking times may vary, so keep an eye on the pasta as it simmers.
What can I use instead of Italian dressing?
If you don’t have Italian dressing on hand, a simple mix of olive oil, garlic, dried herbs like oregano and basil, and a splash of vinegar works perfectly to infuse the chicken.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or crushed red pepper flakes when seasoning the chicken, or stir some spicy arrabbiata sauce in place of regular marinara for an extra kick.
Final Thoughts
This One Pan Chicken Parmesan Pasta Recipe has become a cherished staple in my kitchen, and I truly believe it can be in yours too. Its perfect balance of flavors, easy preparation, and cozy vibes make it a meal you’ll want to revisit again and again. So grab your skillet and give this recipe a try—you may just find your new favorite weeknight dinner!
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One Pan Chicken Parmesan Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One Pan Chicken Parmesan Pasta is a quick and delicious Italian-inspired dish combining tender chicken, rigatoni pasta, marinara sauce, and melted cheese all cooked together in a single skillet. Perfect for a hearty weeknight dinner with minimal cleanup.
Ingredients
Chicken and Seasoning
- 3 boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons Italian dressing (not creamy kind)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Pasta and Sauce
- 16 ounces dry rigatoni pasta (1 box)
- 24 ounces marinara sauce (store-bought or homemade)
- Water (amount equal to empty marinara jar, approximately 1 cup)
Cheese and Garnish
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- Chopped fresh basil (optional, for garnish)
Instructions
- Heat the chicken: In a 12-inch cast iron skillet or stockpot, heat the chicken cubes tossed with Italian dressing over medium-high heat. Season with salt and freshly ground pepper to taste. This step helps infuse flavor into the chicken and starts the cooking process.
- Cook the chicken: Continue cooking, stirring occasionally, until the chicken is browned on all sides and just cooked through, about 5 minutes depending on the size of the pieces. Ensure the chicken is cooked but not overdone for best texture.
- Add pasta and sauce: Add the dry rigatoni pasta and the entire jar of marinara sauce to the skillet with the chicken. Then, fill the empty marinara jar with water and pour it into the skillet. If using a stockpot, add 2 cups of water instead. Lightly stir everything together to combine the ingredients evenly.
- Simmer until pasta is tender: Bring the mixture to a boil, then reduce heat to a simmer. Cover the skillet and cook for approximately 15 minutes or until the pasta reaches your desired tenderness, stirring occasionally to prevent sticking.
- Add cheeses and melt: Remove the cover, sprinkle the grated Parmesan cheese evenly over the top, then add the shredded mozzarella. Do not stir the cheese in; simply cover again and cook for another 2-3 minutes until the cheese melts completely. Optionally, you can place the skillet under a broiler for about 4 minutes to achieve a bubbly, golden cheese topping.
- Garnish and serve: Once the cheese is melted and bubbly, remove from heat. Sprinkle chopped fresh basil over the pasta for a fragrant finish. Serve hot and enjoy this comforting one-pan meal!
Notes
- Using a 12-inch cast iron skillet ensures even cooking and enough space for all ingredients.
- Substituting a stockpot is possible but may slightly affect cooking times.
- Adjust water quantity slightly depending on pasta type and desired sauce thickness.
- Broiling to melt cheese is optional but adds a nice golden crust.
- Fresh basil garnish enhances aroma and presentation but can be omitted.
