As a busy mom with three kids underfoot during a dinner shift, one-pot meals are a dream come true. You’ll find many one-pot meals in our meal plans here.
I’ve tried many variations of a one-pot pasta, and we can say we’ve comfortably settled (settled may not be the right context here… you’re certainly not “settling” for flavor or quality…). I guess we’ve comfortably “agreed” that this extremely simple One-pot Chicken Parmesan Pasta is a keeper. Even if you don’t regularly keep Parmesan cheese in the house, this is easily adapted into a “Cheesy Chicken Pasta” dish.Jump to Recipe
What You Need
Keep it simple. If you’ve got a jar of pasta sauce, a pound of pasta, and a handful of ooey-gooey cheese, you’ve got dinner on the table in fewer than 20 minutes. The recipe works best with a short pasta like penne, rotini, elbow, etc.
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I am obsessed with batch cooking chicken breasts or thighs now and portioning out about two-cup containers in the freezer to pop into soups, salads, bakes, etc. That’s my favorite way to simplify this dish.
If you don’t have leftover chicken or pre-shredded available, no worries! Just dice up a chicken breast (or thigh) or two and throw it into a large stockpot with a drizzle of olive or avocado oil.
Make sure each side is nice and golden and cooked to 165 degrees, then remove the chicken and set aside. (Put it on a plate or bowl you’re already using to serve dinner… because… dishes)
Add your diced onion and sauté about 3-4 minutes.
Dump in your jar of pasta sauce. Most jars are in the 24-25-ounce range. Fill up the jar with water (Here I like to put the lid back on and give it a good shake, because #frugal) and dump that in the pot too.
Toss in your pasta. Make sure the pasta isn’t poking above the liquid too much.
If so, add a bit more water.
Turn the heat up a bit past medium. The sauce should not quite be boiling, but poppin’ just a bit. Keep it moving frequently. The pasta loves to try to cling to the bottom of the pot. Stir every couple minutes. It might seem like a pain to babysit, but it’s only a few minutes! It’s totally worth it to have fewer dishes too.
After about 15 minutes, fish a piece or two of pasta out and test for doneness. If it’s cooked to your liking, turn down the heat, toss in the chicken and cheese, and give it a good stir.
Serve immediately, (preferably with a bit of Parm sprinkled on top!)
You can add a salad or serve with bread or broccoli, but if I’m making a one-pot dish, I want to keep it to one pot ;). Just buy the sauce with extra veggies in it. My 2,5, and 7-year-olds ALL love this one-pot chicken Parmesan pasta (#momwin) and always request seconds. We hope your family enjoys it as much as ours!
One-Pot Chicken Parmesan Pasta
- 2 cups shredded/ diced chicken (perfect use for leftover chicken)
- 25 ounce jar organic marinara sauce
- 1 medium onion diced
- ½ cup Parmesan cheese (If you don’t have Parm, just use extra mozzarella. It will still be delicious)
- 1 cup organic mozzarella cheese shredded
- 1 pound organic penne pasta (or similarly-sized pasta)
- (If you’re using leftover chicken, skip to step 2!)
- Heat a large stockpot on medium to medium high heat. Add in a drizzle of olive oil. Add chicken and cook about 5-6 minutes, until they are starting to get some brown on them.
- Remove from pot and set aside.
- Add onion and cook until translucent, about 2-3 minutes.
- Pour in the jar of pasta sauce. Fill up the jar with water and pour water into pot.
- Add pasta (if pasta is sticking out above the sauce, add a bit more water to cover.
- Turn heat to medium-high. Cook about 15- 20 minutes, testing pasta occasionally for doneness. NOTE: The pasta tends to want to stick to the bottom, so stir frequently and keep watch on this.
- Turn down the heat and add chicken to pan.Slowly stir in Parmesan and mozzarella.
- Serve immediately.