Easy Chicken Parm Pasta Recipe (One-Pot!)

Weeknights can be hectic, and sometimes all I crave is a comforting, home-cooked meal without spending hours in the kitchen. That’s where this one-pot Chicken Parm Pasta comes in! It’s quick, easy, and satisfies that craving for classic Italian flavors. And, I’ve added a special little twist that elevates the flavor to a whole new level. Get ready to learn how to make a delicious and easy Chicken Parm Pasta in just one pot, with a unique flavor enhancement that will impress your family!

Why You’ll Love This Recipe

This Chicken Parm Pasta recipe is destined to become a family favorite. Here’s why:

Unique Flavor Twist: I deglaze the pot with a splash of dry white wine, like Pinot Grigio or Sauvignon Blanc. This adds a layer of acidity and complexity that elevates the marinara sauce, making it taste richer and more flavorful.

Science of Flavor: Don’t worry about the alcohol! It cooks off during the simmering process, leaving behind only the bright, delicious flavor of the wine.

One-Pot Wonder: Less cleanup! Everything cooks together in one pot, saving you precious time and effort.

Ready in a Flash: From start to finish, this Chicken Parm Pasta is ready in about 30 minutes, perfect for busy weeknights.

Ultimate Comfort Food: Classic Italian flavors, cheesy goodness, and satisfying pasta make this dish a true comfort food champion.

Family-Friendly: A guaranteed crowd-pleaser for all ages, even the pickiest eaters will enjoy this Chicken Parm Pasta.

Ingredients Needed

• 2-3 boneless skinless chicken breasts, (diced into bite sized pieces)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 medium yellow onion, (minced)
• 3 cloves garlic, (minced)
• 16 oz dried short-cut pasta ((I used rigatoni))
• 24 oz jar of your favorite marinara sauce ((I used Newman’s Own))
• water to fill empty marinara sauce jar
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese
• salt and pepper, to taste
• additional dried Italian seasoning, optional
• fresh parsley and/or basil, minced (for garnish)

Ingredient Notes & Substitutions

Pasta: Short-cut pasta like penne, rotini, or farfalle work great in this recipe. They hold the sauce well. For a gluten-free option, use your favorite gluten-free short-cut pasta.

Marinara Sauce: You can use store-bought or homemade marinara sauce. If using store-bought, I recommend choosing a high-quality brand with a flavor profile you enjoy. A good quality marinara sauce makes a difference.

Chicken: Chicken tenders or boneless chicken thighs can be used instead of chicken breasts. For a vegetarian option, try plant-based chicken substitutes or add vegetables like mushrooms and bell peppers.

Cheese: I usually use pre-shredded mozzarella cheese for convenience, but shredding your own from a block of low-moisture mozzarella will give you the best melt. Fresh mozzarella is also an option, but it will result in a softer, wetter cheese pull.

Wine: Besides Pinot Grigio and Sauvignon Blanc, other dry white wines like Chardonnay also work well for deglazing. If you prefer not to use wine, substitute with chicken broth and a splash of lemon juice for a similar acidic touch. For more information, see this article about the characteristics of dry wine.

How to Make Chicken Parm Pasta

Follow these simple steps to create your own delicious one-pot Chicken Parm Pasta:

Step 1: Sauté Chicken

To a large pot or Dutch oven, add a drizzle of olive oil and heat over medium-high heat. Add the diced chicken, season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until the chicken is mostly cooked through and lightly browned. Remove the chicken to a plate and set aside.

Step 2: Sauté Aromatics and Deglaze

Add the minced yellow onion and garlic to the pot. Cook for about 2-3 minutes, until softened and fragrant. Now for the unique twist! Deglaze the pot with a splash of dry white wine (Pinot Grigio or Sauvignon Blanc). Scrape up any browned bits from the bottom of the pot to incorporate all that flavor. Let the wine reduce slightly.

Step 3: Simmer the Sauce

Pour in the jar of marinara sauce, then fill the empty sauce jar with water and add it to the pot. Bring the mixture to a boil, then reduce to a strong simmer.

Step 4: Cook Pasta

Add the cooked chicken and dried short-cut pasta to the pot, stir well to combine. Cover the pot and cook for 10-15 minutes, or until the pasta is cooked to your liking. I prefer my pasta al dente. You can read more about cooking pasta al dente in this article.

Step 5: Add Cheese

Stir in the Parmesan cheese and 1/4 cup of the mozzarella cheese.

Step 6: Melt the Cheese

Sprinkle the remaining 3/4 cup of mozzarella cheese on top of the pasta. Cook for another 2-3 minutes, until the cheese is melted and gooey, with a slightly bubbly and browned appearance.

Step 7: Garnish

Sprinkle with additional Italian seasoning if desired, and garnish generously with minced fresh parsley or basil.

Adjusting the Sauce Consistency

If you find that the sauce is too thick, simply add a little more water or chicken broth to reach your desired consistency. If the sauce is too thin, simmer the Chicken Parm Pasta uncovered for a few minutes to allow the sauce to reduce and thicken. Remember that the pasta releases starch as it cooks, which also helps to thicken the sauce. For an even richer sauce, stir in a splash of cream or half-and-half at the end.

Detailed Storage and Reheating Instructions

Refrigerating: Allow the Chicken Parm Pasta to cool completely, then cover and store leftovers in the refrigerator for up to 3-4 days.

Reheating: You can reheat the leftovers in the microwave, on the stovetop, or in the oven. When reheating, add a splash of water or broth to prevent the pasta from drying out.

Freezing: Allow the Chicken Parm Pasta to cool completely, then transfer it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pro Tips & Troubleshooting

Pro Tips

• Use a high-quality marinara sauce for the best flavor.
• Don’t overcook the pasta; aim for al dente as it will continue to cook a little while the cheese is melting.
• Taste and adjust the seasoning (salt, pepper, Italian seasoning) throughout the cooking process.
• Don’t skip the wine! It adds a depth of flavor that you won’t get otherwise.
• For a richer flavor, add a knob of butter to the sauce at the end.
• If you like a little heat, add a pinch of red pepper flakes to the sauce.

Common Mistakes to Avoid

• Overcooking the pasta, resulting in a mushy texture.
• Not using enough liquid, leading to dry pasta.
• Burning the garlic while sautéing.
• Adding too much salt.
• Not stirring frequently enough, causing the pasta to stick to the bottom of the pot.

Serving & Storage

Serving Ideas

• Serve with garlic bread, cheesy garlic bread, or no-knead artisan bread.
• Pair with a simple green salad or Caesar salad.
• Garnish with fresh basil, parsley, or a sprinkle of Parmesan cheese.
• Consider a side of roasted vegetables.

Storage and Make-Ahead

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop. Add a splash of water or broth if needed.
• The recipe can be made ahead of time and stored in the refrigerator until ready to bake.

Conclusion

This Chicken Parm Pasta recipe is a winner because it’s quick, easy, a one-pot meal, and full of amazing flavor. The white wine twist really takes it to the next level. I encourage you to try this recipe and experiment with your own variations. Maybe add some mushrooms or a sprinkle of red pepper flakes for heat. Try serving this Chicken Parm Pasta with cheesy garlic bread and share your creations!

FAQ

Here are some frequently asked questions about this recipe:

What type of pasta is best for this recipe?
Short-cut pasta like rigatoni, penne, rotini, or farfalle works best. They hold the sauce well and cook evenly.

How do I prevent the pasta from becoming too starchy?
Don’t overcook the pasta. Cook it until al dente. Also, stir the pasta occasionally while cooking to prevent sticking.

How do I adjust the consistency of the sauce?
If the sauce is too thick, add more water or broth. If it’s too thin, simmer uncovered to reduce.

What are some good substitutions for chicken?
Italian sausage, ground beef, or plant-based chicken substitutes all work well. For a vegetarian version, use vegetables like mushrooms, bell peppers, and zucchini.

How should I store and reheat the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed.

Can this be made ahead of time?
Yes, you can make this ahead of time. Assemble the dish and store it in the refrigerator until ready to bake. Add the cheese just before baking.