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One Pot Chicken Parmesan Pasta

A comforting one-pot dish combining tender chicken, gooey mozzarella, and rich marinara sauce, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (e.g., penne or rotini)
  • 1 lb chicken breast, diced
  • 2 cups chicken broth
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
Seasoning
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • to taste Salt and pepper
  • Olive oil Olive oil For sautéing

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced chicken, season with salt, pepper, and Italian seasoning, and sauté until the chicken is golden brown, approximately 5-7 minutes. Remove the chicken and set aside.
  2. In the same pot, add another drizzle of olive oil if needed, and toss in the minced garlic. Sauté for about 30 seconds until fragrant, but be careful not to let it burn.
Cooking
  1. Pour in the chicken broth and marinara sauce, followed by the pasta. Stir everything together, ensuring the pasta is fully submerged in liquid. Bring it to a simmer, then reduce the heat to low, cover, and cook for about 12-15 minutes, or until the pasta is tender.
  2. Once the pasta is cooked, return the chicken to the pot. Stir in the shredded mozzarella and grated Parmesan cheese, mixing until everything is well combined and the cheese has melted.
Serving
  1. Taste your creation and adjust the seasoning if necessary. Serve hot, garnished with extra cheese or fresh herbs if desired.

Notes

Substitutions: Swap chicken for turkey or your favorite halal protein. You can also use gluten-free pasta. If you have leftovers, let the pasta cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3-4 days. For longer storage, you can freeze it for up to 2 months. To reheat, add a splash of chicken broth to bring back that creamy texture, stirring until heated through.