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A spoon scoops Chicken Parmesan Pasta from a skillet.
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Chicken Parmesan Pasta

Simple, easy to stock ingredients create this tasty one-pot Chicken Parmesan Pasta. A quick, family-friendly meal perfect for a busy day.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Pasta
Cuisine: Italian
Servings: 6 servings
Calories: 549kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breast cut into bite-sized pieces
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 25 ounces marinara sauce
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 12 ounces dry uncooked short pasta (4 cups) medium shells (comnchiglie), penne, fusilli, mezze (small) rigatoni, or ziti
  • 1 cup grated Parmesan cheese divided
  • 1 cup shredded fresh mozzarella cheese
  • 2 tablespoons chopped fresh basil

Instructions

  • Preheat the oven to 475 degrees F. (See optional stovetop only directions below).
  • Heat oil in 12-inch oven-proof skillet over MEDIUM heat. Add the chicken. Cook and stir for a couple of minutes and then sprinkle chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon each of thyme, rosemary, and oregano. Cook, stirring, until the chicken is just cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the chicken to a dish and set aside.
  • Add a bit more olive oil to the pan, if necessary, and return the pan to MEDIUM heat. Add the garlic and red pepper flakes. Cook and stir about 1 minute, until the garlic is fragrant, being careful not to allow it to burn. Add the marinara, chicken broth, water, and pasta to the pan, stirring to combine. Bring the mixture to a low boil, then cover the pan and reduce the heat slightly to keep it at a low simmer. Cook for 12 to 14 minutes, or until pasta is al dente.
  • When the pasta is tender, remove the cover and stir in 3/4 cup of the Parmesan cheese and the cooked chicken. Season to taste with additional salt and pepper, if desired. Remove the pan from the heat.
  • Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5 minutes, or until the cheese has melted. If preferred you can complete this on the stove by covering the pan and keeping it over LOW heat until the cheese has melted.
  • Remove the pan from the oven (or stove) and sprinkle with fresh basil just before serving.

Notes

Stovetop Only Directions
I like to finish the dish by transferring the pan to a hot oven for 5 minutes to melt the cheese and allow it to set up a bit. If you don't want to turn on your oven, just cover the pan again and keep it over low heat until the cheese melts.
  • Any short, dry pasta will work well in this recipe. I used medium shells (conchiglie), but penne, fusilli, mezzi rigatoni (short rigatoni), or ziti are all good choices.
  • Dry spices - thyme, rosemary, and oregano - pack a punch but garnishing the dish with fresh basil at the end adds a bright, fresh element.
 

Nutrition

Calories: 549kcal | Carbohydrates: 51g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1244mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 10mg | Calcium: 319mg | Iron: 3mg