One Pan Chicken Parmesan Recipe

 

Why You’ll Love This Recipe

This dish brings together the beloved flavors of Chicken Parmesan—crispy breadcrumbs, savory marinara, and gooey cheese—without the hassle of multiple pots and pans. The pasta cooks right in the sauce alongside the chicken, soaking up all the flavor. It’s weeknight-friendly, kid-approved, and perfect for when you want comfort food without the cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Italian seasoned breadcrumbs
• Olive oil
• Medium chicken breasts, pounded to even thickness
• Italian seasoning
• Garlic powder
• Salt
• Diced onion
• Minced garlic
• Uncooked rotini pasta
• Pasta sauce
• Water
• Shredded mozzarella cheese
• Shredded parmesan cheese
• Chopped parsley

Directions

1. In a large skillet, melt butter over medium heat. Add breadcrumbs and toast until golden. Remove to a small dish and set aside.
2. Wipe out the skillet, then heat 2 tbsp olive oil over medium-high heat. Season chicken breasts with Italian seasoning, garlic powder, and salt. Sear for 2–3 minutes per side, then transfer to a plate. (They will finish cooking later.)
3. In the same skillet, add 1 tbsp olive oil and sauté onion and garlic until tender, about 3 minutes.
4. Add uncooked pasta, pasta sauce, and water. Stir and bring to a boil.
5. Place chicken breasts on top of pasta. Reduce heat to medium-low, cover, and cook for 15–18 minutes, until pasta is tender and chicken is cooked through.
6. Remove lid and gently stir pasta. Top chicken breasts with mozzarella and parmesan. Cover until cheese melts, or place under the broiler for 1–2 minutes for a browned top.
7. Sprinkle with toasted breadcrumbs and chopped parsley before serving.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Swap rotini for penne, farfalle, or any small pasta shape.
• Add vegetables such as bell peppers, zucchini, or mushrooms for extra nutrition.
• Use marinara with roasted garlic or spicy arrabbiata for a flavor twist.
• Replace chicken breasts with boneless chicken thighs for juicier meat.
• For a lighter version, use part-skim mozzarella and less parmesan.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or sauce to keep pasta moist. You can also reheat in the microwave in short intervals, stirring in between. Freezing is not recommended as the pasta may become mushy.

FAQs

Can I use pre-cooked chicken?

Yes, just skip the searing step and add the chicken in during the last few minutes of cooking to heat through.

What if my pasta isn’t cooked after 18 minutes?

Add a splash more water, cover, and cook a few minutes longer.

Can I make this without breadcrumbs?

Yes, simply skip the breadcrumb topping—it will still be delicious.

Can I use gluten-free pasta?

Yes, but you may need to adjust the cooking time and water amount slightly.

Can I prepare this ahead of time?

It’s best enjoyed fresh, but you can prep ingredients like chopping onions and seasoning chicken in advance.

How do I know when the chicken is done?

It should reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.

Can I use jarred minced garlic?

Yes, although fresh garlic gives the best flavor.

Can I make it spicier?

Add red pepper flakes to the sauce or use a spicy pasta sauce.

Can I cook the pasta separately?

Yes, but cooking it in the sauce enhances flavor and makes it a true one-pan meal.

What’s the best cheese blend for this dish?

A mix of mozzarella for meltiness and parmesan for sharpness works best.

Conclusion

This One Pan Chicken Parmesan with Pasta is a delicious, family-friendly dinner that delivers comfort food flavor with minimal cleanup. With juicy chicken, perfectly cooked pasta, rich marinara, and a cheesy, crispy topping, it’s sure to become a regular in your weeknight rotation.

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