30-Minute One Pot Chicken Parmesan Pasta

This 30-minute one pot chicken parmesan pasta turns the classic Italian dish into a quick weeknight dinner that cooks entirely in a single skillet. Tender chicken, penne pasta, and a rich tomato cream sauce come together, then get topped with melted mozzarella and Parmesan — no boiling water separately, no extra pans.

It’s a meal that feels hearty and special but asks very little of you on a busy evening. The pasta soaks up all the sauce while it simmers, and the cheese pulls into golden strings right before you serve it.

Why This One-Pot Dinner Works So Well

The sauce thickens naturally as the pasta swells and releases its starch, so you get a velvety coating without a roux or a ton of cream. I like that I don’t have to babysit a pot of boiling water or dirty a colander — everything happens in one pan.

The chicken gets a quick sear first, which leaves little browned bits on the bottom of the skillet. Those bits stir up into the sauce, giving it a deeper, savory note that you’d miss if you skipped that step.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces: thighs work too if you prefer dark meat
• 2 tbsp olive oil: any neutral oil is fine
• 1 small yellow onion, diced: about 1 cup
• 3 garlic cloves, minced: use 2 if you like a milder garlic flavor
• 1 tsp Italian seasoning: or equal parts dried oregano, basil, and thyme
• 1/2 tsp salt: plus more for the chicken
• 1/4 tsp black pepper: plus more for the chicken
• 2 cups low-sodium chicken broth: vegetable broth also works
• 1 (14.5 oz) can crushed tomatoes: fire-roasted if you want a little smokiness
• 1/2 cup heavy cream: half-and-half for a lighter option, but the sauce will be thinner
• 8 oz uncooked penne pasta: regular, not no-boil
• 1 1/2 cups shredded low-moisture mozzarella: freshly shredded melts better than pre-shredded
• 1/2 cup freshly grated Parmesan: plus more for serving
• Handful fresh basil leaves, torn: for garnish

Variations / Substitutions

• Protein swaps: try Italian sausage, cubed shrimp, or chickpeas for a vegetarian version. Cook any raw protein similarly before adding the sauce.
• Dairy-free: use a plant-based heavy cream alternative and a good melting dairy-free mozzarella. The texture will be slightly different but still creamy.
• Heat: add a pinch of red pepper flakes when you sauté the garlic for a gentle kick.
• Herbs: dried basil or oregano can replace the fresh basil on top; use about a teaspoon.

If you like this, you might want to try our Classic Chicken Parmesan recipe for the full breaded-and-baked experience.

How to Make One Pot Chicken Parmesan Pasta

Step 1: Brown the Chicken

Set a large deep skillet or Dutch oven over medium-high heat with the 2 tablespoons of olive oil. While it heats, season the chicken pieces with a pinch of salt and pepper. Add the chicken to the hot skillet in a single layer and cook until golden on the outside, about 2 minutes per side. The pieces don’t need to be cooked through; they’ll finish in the sauce.

You’ll see little browned bits forming on the bottom of the pot. That’s good. Remove the chicken to a plate and leave those bits in the pot.

Step 2: Build the Aromatics

Drop the heat to medium. Add the diced onion and cook until it softens, about 2 minutes. Stir in the minced garlic and 1 teaspoon Italian seasoning, and cook just until fragrant, about 30 seconds.

The onion will turn translucent and the garlic will smell warm and savory. Scrape around the bottom of the pot to loosen any stuck-on bits — they’ll dissolve once the liquid goes in.

Step 3: Simmer the Pasta

Pour in the 2 cups chicken broth, the can of crushed tomatoes, the 1/2 cup heavy cream, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Stir in the 8 ounces of penne pasta. Bring everything to a boil, then cover the pot, reduce the heat to low, and let it simmer for 12 minutes, stirring once or twice so the pasta doesn’t stick.

Check a piece of pasta at 10 minutes. You want it tender but still with a little bite. The sauce will look thin at first but thickens into a creamy coating as the pasta releases its starch.

Step 4: Melt the Cheese

Stir in 1/4 cup of the Parmesan. Tuck the browned chicken pieces back into the pot, pushing them down into the pasta. Scatter the 1 1/2 cups shredded mozzarella evenly over the top. Cover the pot and let it sit on low heat for 2 minutes until the cheese melts, or slide the pot under a hot broiler for 2 to 3 minutes to get a golden, bubbly surface.

If you use the broiler, watch it closely — mozzarella can go from lightly brown to burnt in seconds. The edges of the pasta should be bubbling and steamy when you pull it out.

Step 5: Garnish and Serve

Scatter the torn basil leaves over the top and give the dish a final dusting of the remaining Parmesan. Spoon it into bowls straight from the pot, making sure each serving picks up some of that gooey cheese layer and a few pieces of chicken.

Serve it right away while the cheese is still stretchy and the sauce is hot.

A Few Tips Before You Start

• Use freshly shredded mozzarella. Pre-shredded cheese is coated with starch that stops it from melting into a smooth, creamy layer.
• Undercook the pasta by a minute when you check it. It will keep absorbing liquid as it rests, and you want to catch it before it turns soft.
• If you like a thicker, more concentrated tomato flavor, swap crushed tomatoes for tomato puree (passata). The sauce will be slightly less chunky but deeper in taste.
• Leftover Parmesan rind? Toss it into the broth while you bring everything together. It adds a savory backbone you can’t get from grated cheese alone.

Simmer times for different pasta shapes (adjust based on the package, but these are close):

Keeping Leftovers Fresh

• Refrigerate: store leftovers in an airtight container for up to 4 days. The pasta will soak up more liquid as it sits, so it may be thicker when cold.
• Reheating: warm gently on the stovetop with a splash of water or broth to loosen the sauce back up.

What to Serve with This Pasta

A simple green salad with a lemon vinaigrette cuts through the richness of the cream and cheese nicely. Garlic bread or a crusty loaf is always welcome for mopping up any leftover sauce. If you want to add a vegetable, steamed broccoli or roasted asparagus stirred in at the end work well.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs are great here. They’re a bit more forgiving and stay juicy, so brown them the same way you would the breasts.

Can I make this dairy-free?

You can, with a dairy-free heavy cream alternative and a good melting plant-based mozzarella. A teaspoon of nutritional yeast stirred into the sauce will boost the cheesy flavor a little.

Can I use gluten-free pasta?

Yes, but gluten-free pasta absorbs liquid differently. Start with 1 3/4 cups of broth instead of 2, and add a little more if the pan looks dry before the pasta is tender. Keep an eye on the texture.

Do I really have to broil the cheese?

No, the cheese melts just fine with the pot covered on the stove for 2 minutes. Broiling gives you that golden, bubbly top that looks like a baked pasta, but it’s optional.

One Pot Chicken Parmesan Pasta Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 720

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt, plus more for chicken
• 1/4 tsp black pepper, plus more for chicken
• 2 cups low-sodium chicken broth
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 8 oz uncooked penne pasta
• 1 1/2 cups shredded low-moisture mozzarella
• 1/2 cup freshly grated Parmesan, divided
• Handful fresh basil leaves, torn, for garnish

Method

 

1. Heat the olive oil in a large deep skillet over medium-high. Season chicken with a pinch of salt and pepper. Add the chicken in a single layer and cook until golden, about 4 minutes total. Transfer to a plate.
2. Reduce heat to medium. Add the onion and cook until softened, about 2 minutes. Stir in the garlic and Italian seasoning, cooking 30 seconds until fragrant.
3. Pour in the chicken broth, crushed tomatoes, heavy cream, 1/2 tsp salt, and 1/4 tsp pepper. Add the penne and stir. Bring to a boil, then cover, reduce heat to low, and simmer for 12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
4. Stir in 1/4 cup of the Parmesan. Tuck the chicken back into the pot. Scatter mozzarella on top. Cover and cook 2 minutes to melt, or broil 2-3 minutes for a golden top.
5. Garnish with fresh basil and the remaining Parmesan. Serve immediately.

Notes

If the sauce feels too thick before you add the chicken back in, stir in a splash of broth. The pasta will keep absorbing liquid as it cools, so don’t let it reduce too far.