One Pan Chicken Parmesan Pasta
All the flavors of classic chicken Parmesan, made easy in one pan. Juicy chicken, penne, marinara, and plenty of melty cheese come together under a crispy breadcrumb topping for a cozy, no-fuss dinner.
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Servings: 6 servings
Ingredients
- 2 teaspoons oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 16 ounces boneless, skinless chicken breasts cut into 2” pieces
- 3 tablespoons olive oil divided
- 24 ounces marinara sauce
- 1 cup water
- 8 ounces penne
- 8 ounces shredded mozzarella cheese
- 2/3 cups Italian-style bread crumbs
- 1/3 cup grated Parmesan cheese
- chopped parsley for garnish
Instructions
- Mix the oregano, salt, and pepper in a large bowl. Add the chicken and toss to coat the pieces evenly in the seasonings.
- Heat the olive oil in a large oven-safe pan over medium-high heat. Add the seasoned chicken and brown it on both sides. You don't need to cook it all the way through at this point - it will finish cooking in the sauce.
- Pour the marinara sauce, water, and dry pasta into the pan and stir. Make sure the pasta is covered by the sauce. Add a little more sauce or water, if needed.
- Cover the pan and bring the sauce to a simmer. Cook the pasta and chicken for about 20 to 25 minutes or until the pasta is tender. Adjust the heat, if needed, to maintain a simmer. Stir every few minutes so the pasta doesn't stick to the bottom of the pan.
- While the pasta and chicken simmers, mix the bread crumbs, Parmesan cheese, and 2 tablespoons of oil in a small bowl. Set the mixture aside.
- Once the pasta is tender, sprinkle the mozzarella cheese over the top and cover the pan with a lid until the cheese melts. Once the cheese has melted, take the lid off and sprinkle the breadcrumb mixture in an even layer over the top of the melted cheese.
- Before turning on the oven, move an oven rack to the middle position. Turn the oven broiler to high (500°F).
- Transfer the pan to the oven and broil until the bread crumbs are golden brown and crispy. This will only take a few minutes so keep an eye on it so the crumbs don’t burn. Rotate the pan, if needed, so the crumbs brown evenly.
- Garnish with parsley and let the pasta sit for a minute or so before serving it.
Notes
This recipe works with boneless chicken breasts, thighs, or tenderloins. Just be sure to cut the pieces into even chunks so they cook evenly.
No oven-safe pan? Cook the recipe as directed, then transfer the pasta and chicken to a casserole dish before adding the breadcrumb topping.
Store leftovers in the fridge for a few days. The topping softens, but the flavors are just as good.
Nutrition Estimate
Calories: 506kcal | Carbohydrates: 45g | Protein: 34g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 1530mg | Potassium: 781mg | Fiber: 4g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 9mg | Calcium: 305mg | Iron: 3mg
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