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