This One Pot Chicken Parmesan Pasta Bake is everything you love about classic chicken parm tender chicken, tangy tomatoes, melty mozzarella, and nutty Parmesan tossed with penne in a rich, creamy sauce. It all comes together in a single pot for an easy, cozy weeknight dinner with minimal dishes and maximum flavor.
Ingredients
- 2 cups penne pasta (about 8 oz)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped or torn, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and season with salt, pepper, Italian seasoning, and red pepper flakes if using.
- Cook the chicken, stirring occasionally, until browned on the outside and cooked through, about 5–7 minutes. Transfer the cooked chicken to a plate and set aside.
- In the same pot, add the minced garlic. Sauté for about 30–60 seconds, just until fragrant, scraping up any browned bits from the bottom of the pot.
- Pour in the diced tomatoes with their juices, the chicken broth, and the heavy cream. Stir well to combine and bring the mixture to a gentle boil.
- Add the penne pasta to the pot, stirring to make sure all the pasta is submerged in the liquid. Reduce the heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Return the cooked chicken and any accumulated juices to the pot. Stir in the shredded mozzarella and grated Parmesan until the cheeses are fully melted and the sauce is creamy.
- Taste and adjust the seasoning with additional salt and pepper as needed. If the sauce is too thick, splash in a bit more broth or cream; if it’s too loose, let it simmer uncovered for a few more minutes.
- Remove from the heat and let the pasta sit for 3–5 minutes to thicken slightly. Garnish with fresh basil before serving hot.
Variation
- Swap the protein: Use boneless, skinless chicken thighs instead of breasts for an even juicier result, or try cooked Italian sausage slices for a heartier, more robust flavor.
- Veggie-loaded: Stir in a handful of baby spinach, chopped kale, or frozen peas during the last 2–3 minutes of cooking for extra color and nutrients.
- Crispy topping: Transfer the pasta to a baking dish, top with extra mozzarella and seasoned breadcrumbs, and broil for 3–5 minutes until golden and crunchy for a classic “chicken parm” vibe.
Cooking Notes
- Cut the chicken into evenly sized, bite-sized pieces so it cooks quickly and stays tender without drying out.
- Stir the pasta every few minutes while simmering to prevent it from sticking to the bottom of the pot and to ensure even cooking.
- Simmer gently rather than boiling vigorously once the pasta is added; a strong boil can cause the liquid to evaporate too quickly and leave the pasta undercooked.
Serving Suggestions
- Serve with a crisp green salad dressed in a simple vinaigrette to balance the rich, creamy pasta.
- Pair with warm garlic bread or crusty baguette to soak up every bit of the cheesy tomato sauce.
- Finish each bowl with an extra sprinkle of Parmesan, a drizzle of good olive oil, and a few extra basil leaves for a restaurant-style touch.
Tips
- Grate your own Parmesan from a block for the smoothest, most flavorful sauce; pre-grated can be grainy and less melty.
- If you prefer a lighter dish, you can replace half of the heavy cream with whole milk or evaporated milk, adjusting the seasoning as needed.
- Salt in layers: season the chicken at the start, taste the sauce after adding cheese, and do a final seasoning check before serving for the best overall flavor.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Protein: 35 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, you can substitute similar short pasta shapes like rigatoni, rotini, or ziti. Just keep an eye on the cooking time and add a splash more liquid if needed. - Can I make this ahead of time?
This dish is best served fresh, but you can make it up to 1 day in advance. Reheat gently on the stovetop with a bit of broth or cream to loosen the sauce. - Can I freeze leftovers?
Cream-based sauces can change texture when frozen, but this pasta will still be tasty. Cool completely, freeze up to 2 months, and thaw overnight in the fridge before reheating. - How do I make it spicier or milder?
For more heat, increase the red pepper flakes or add a pinch of cayenne. For a milder dish, omit the red pepper flakes entirely and stick with just Italian seasoning.
Conclusion
This One Pot Chicken Parmesan Pasta Bake delivers all the comfort of classic chicken parm in a cozy, creamy pasta without the pile of dishes. With tender chicken, al dente penne, and a rich tomato-cream sauce finished with melty mozzarella and Parmesan, it’s a true weeknight hero. Simple to prep, family friendly, and endlessly adaptable, it’s bound to become a regular in your dinner rotation.
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One Pot Chicken Parmesan Pasta Bake
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This One Pot Chicken Parmesan Pasta Bake is everything you love about classic chicken parm tender chicken, tangy tomatoes, melty mozzarella, and nutty Parmesan tossed with penne in a rich, creamy sauce. It all comes together in a single pot for an easy, cozy weeknight dinner with minimal dishes and maximum flavor.
Ingredients
Scale
- 2 cups penne pasta (about 8 oz)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped or torn, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and season with salt, pepper, Italian seasoning, and red pepper flakes if using.
- Cook the chicken, stirring occasionally, until browned on the outside and cooked through, about 5–7 minutes. Transfer the cooked chicken to a plate and set aside.
- In the same pot, add the minced garlic. Sauté for about 30–60 seconds, just until fragrant, scraping up any browned bits from the bottom of the pot.
- Pour in the diced tomatoes with their juices, the chicken broth, and the heavy cream. Stir well to combine and bring the mixture to a gentle boil.
- Add the penne pasta to the pot, stirring to make sure all the pasta is submerged in the liquid. Reduce the heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Return the cooked chicken and any accumulated juices to the pot. Stir in the shredded mozzarella and grated Parmesan until the cheeses are fully melted and the sauce is creamy.
- Taste and adjust the seasoning with additional salt and pepper as needed. If the sauce is too thick, splash in a bit more broth or cream; if it’s too loose, let it simmer uncovered for a few more minutes.
- Remove from the heat and let the pasta sit for 3–5 minutes to thicken slightly. Garnish with fresh basil before serving hot.
Notes
- Use a heavy-bottomed pot or Dutch oven so the pasta cooks evenly and doesn’t scorch on the bottom.
- If the pasta is not fully cooked but most of the liquid is absorbed, add a splash of broth or water and continue simmering until tender.
- For extra cheesiness, sprinkle additional mozzarella and Parmesan on top and briefly broil until bubbly and lightly golden.
- This recipe thickens as it cools. If reheating leftovers, add a spoonful of cream, milk, or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta, One Pot
- Method: Stovetop, One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 135 mg
Keywords: one pot chicken parmesan pasta bake, creamy chicken pasta, easy weeknight dinner, skillet pasta, chicken parm pasta