One-Pot Chicken Parmesan Pasta
Ingredients
– 2 tablespoons olive oil
– 2 boneless, skinless chicken breasts, diced
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– 3 cloves garlic, minced
– 3 cups chicken broth
– 1 (24 oz) jar marinara sauce
– 12 ounces penne or rotini pasta
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ¼ teaspoon red pepper flakes (optional)
– ¼ cup chopped fresh basil or parsley (for garnish)
Directions
1. Heat olive oil in a large pot or deep skillet over medium heat.
2. Add the diced chicken, salt, black pepper, garlic powder, and Italian seasoning. Cook until the chicken is lightly browned, about 4-5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth and marinara sauce, then add the pasta. Stir well to combine.
5. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
6. Stir in the mozzarella and Parmesan cheese until melted and creamy.
7. Sprinkle with red pepper flakes if using, and garnish with fresh basil or parsley.
8. Serve hot and enjoy!
Storage Information
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat in a skillet over low heat, adding a splash of broth or water to maintain moisture.
Serving Suggestions
– Serve with garlic bread and a fresh green salad.
– Add extra Parmesan on top for a cheesier finish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
