One-Pot Chicken Parmesan Pasta

One-Pot Chicken Parmesan Pasta arrives as a refined weeknight main: bright tomatoes, golden seared chicken, and al dente pasta finished under a crisp shower of Parmesan. This streamlined version concentrates classic flavors in a single skillet while preserving contrasting textures — tender strands of pasta, a silky tomato broth, and a crunchy cheese crust. For a related twist on creamy profiles, see this creamy garlic-parmesan chicken pasta technique for inspiration.

Why Make This Recipe

• Effortless Yet Elegant: One-pan technique minimizes cleanup while delivering complex flavor layers.
• Minimal Ingredients: Pantry-friendly staples combine with fresh herbs for a gourmet result.
• Impressive Flavor: Quick searing and a brief bake concentrate savory, tangy, and cheesy notes.

This recipe elevates ordinary weeknight dinner by balancing textures — a silky tomato-pasta base against crisp, browned chicken and a gratinéed Parmesan finish. Simple steps and precise timing yield restaurant-quality depth without fuss.

Ingredients

Base

• 12 oz (340 g) dried spaghetti or linguine — break in half if needed for the pan.
• 4 cups low-sodium chicken broth, hot — adds controlled salt and glossy finish.
• 1 cup water.

Chicken & Seasoning

• 1 lb (450 g) boneless, skinless chicken breasts, sliced into 1/2-inch medallions (even thickness).
• 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp sweet smoked paprika.
• 2 tbsp olive oil.

Sauce

• 1 (28 oz / 800 g) can crushed tomatoes.
• 1 small yellow onion, finely diced (about 3/4 cup).
• 3 garlic cloves, minced (fresh for best aroma).
• 1 tsp dried oregano, 1/2 tsp red pepper flakes (optional, for heat).

Topping

• 1 cup freshly grated Parmesan (divided) — finely grated for even melting.
• 1/2 cup shredded mozzarella (for browning).
• 2 tbsp unsalted butter, room temperature.
• Fresh basil, finely chiffonade for garnish.

Precision notes: use room temperature butter; fresh herbs finely chopped; grate cheese yourself for best melt and flavor.

How to Make One-Pot Chicken Parmesan Pasta:

1. Pat chicken dry and season with salt, pepper, and paprika. Heat olive oil in a heavy 12-inch skillet over medium-high heat until shimmering. Sear chicken 2–3 minutes per side until golden-brown; transfer to a plate. (Mini-tip: don’t overcrowd the pan — browning builds flavor.)
2. Reduce heat to medium. Add butter; when it foams, add onion and sauté 4–5 minutes until translucent and slightly caramelized. Add garlic and cook 30 seconds until aromatic.
3. Stir in crushed tomatoes, oregano, red pepper flakes, hot chicken broth, and 1/2 cup of grated Parmesan. Bring to a gentle simmer. (Sensory cue: the sauce should smell bright and slightly sweet, with steam rising.)
4. Add pasta to the skillet, pressing strands gently so they submerge. Return chicken to the pan, nestling pieces among the pasta. Cover and simmer 10–12 minutes, stirring once halfway, until pasta is nearly al dente and the sauce thickens to a glossy consistency. (Mini-tip: deglaze the pan with a splash of broth to capture fond for extra depth.)
5. Preheat broiler. Sprinkle remaining Parmesan and mozzarella evenly across the surface. Broil 2–4 minutes until cheese bubbles and forms a golden crust; watch closely to avoid burning. (Sensory cue: look for a golden, slightly blistered top and a fragrant toasted-cheese aroma.)
6. Remove from oven and let rest 3 minutes. Scatter chiffonaded basil over the top and serve immediately. (Mini-tip: a quick rest allows the sauce to settle so it clings to the pasta instead of pooling.)

How to Serve One-Pot Chicken Parmesan Pasta:

Plate in shallow bowls to show the glossy sauce and the golden cheese crust. Spoon a little extra sauce around the edge for shine. Finish each portion with a delicate basil sprig and a light drizzle of extra-virgin olive oil. For a refined touch, grind a little black pepper over the top and serve with lemon wedges for a bright counterpoint.

How to Store One-Pot Chicken Parmesan Pasta:

Cool to room temperature within one hour. Transfer to airtight containers and refrigerate up to 3 days. To preserve texture, reserve a splash of broth when reheating: gently warm in a skillet over medium-low heat with 2–3 tbsp broth, stirring to loosen the sauce. For freezer storage, flash-freeze portions on a tray, then seal in vacuum bags up to 2 months; thaw overnight in fridge before reheating.

Tips to Make One-Pot Chicken Parmesan Pasta:

• Even thickness matters: pound thicker breasts lightly for uniform cooking.
• Use fresh-grated Parmesan for optimal melting and nutty aroma.
• Control moisture: if sauce seems thin at the end, simmer uncovered until it reaches a silky, clingy coat on the pasta.
• Broil briefly for contrast — the browned top adds both texture and savory complexity.

Variation (if any):

• Upgrade to prosciutto-wrapped chicken for an elegant salty note and extra crispness.
• Swap crushed tomatoes for a light roasted-tomato purée and finish with a splash of heavy cream for a luxuriously silky version.
• Serve in individual gratin dishes for a composed, restaurant-style presentation.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless thighs add richness and remain moist with slightly longer searing; reduce simmer time by a couple of minutes to avoid overcooking.

What pasta shapes work best?

Long strands like spaghetti or linguine are classic, but short shapes such as penne or rigatoni work well too — they catch the sauce and make the dish heartier.

Is it okay to skip the broiler step?

You can skip broiling and simply sprinkle cheese and cover for a minute to melt. Broiling adds color and a contrasting crispness that elevates the final texture.

How do I prevent the pasta from sticking?

Stir once during simmering and ensure pasta is submerged in enough liquid. Use hot broth to shorten cooking time and reduce sticking.

Conclusion

This One-Pot Chicken Parmesan Pasta refines a classic into a single elegant pan — combining seared, golden chicken, a bright tomato broth, and a gratinéed Parmesan crown. It succeeds by preserving texture contrast and focusing on precise timing rather than complexity, making it ideal for a dinner that feels special without ceremony. Share your plating photos or variations and invite conversation: how would you make this dish your own? For a related take and inspiration from another kitchen, see this guide: One Pot Chicken Parmesan Pasta – The Chunky Chef.

For more on nutrition and ingredient swaps, explore our detailed notes on garlic-parmesan chicken pasta nutrition.

One-Pot Chicken Parmesan Pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free (if using gluten-free pasta)

Print Recipe

Description

A refined weeknight dish featuring seared chicken, bright tomatoes, and al dente pasta, finished with a crispy Parmesan crust.

---

Ingredients

Scale 1x2x3x

• 12 oz (340 g) dried spaghetti or linguine
• 4 cups low-sodium chicken broth, hot
• 1 cup water
• 1 lb (450 g) boneless, skinless chicken breasts, sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp sweet smoked paprika
• 2 tbsp olive oil
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 cup freshly grated Parmesan (divided)
• 1/2 cup shredded mozzarella
• 2 tbsp unsalted butter, room temperature
• Fresh basil, finely chiffonade for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat chicken dry and season with salt, pepper, and paprika. Heat olive oil in a heavy skillet over medium-high heat and sear chicken 2–3 minutes per side until golden-brown. Transfer to a plate.
2. Reduce heat to medium. Add butter; when it foams, add onion and sauté 4–5 minutes until translucent. Add garlic and cook 30 seconds.
3. Stir in crushed tomatoes, oregano, red pepper flakes, hot chicken broth, and 1/2 cup of grated Parmesan. Bring to a gentle simmer.
4. Add pasta to the skillet, pressing gently. Return chicken to the pan, nestling among the pasta. Cover and simmer 10–12 minutes until pasta is nearly al dente.
5. Preheat broiler. Sprinkle remaining Parmesan and mozzarella over the top. Broil 2–4 minutes until cheese bubbles and forms a golden crust.
6. Remove from oven, let rest 3 minutes, and scatter chiffonaded basil over the top before serving.

Notes

Use room temperature butter; grate cheese yourself for best melt and flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg