One Pot Creamy Chicken Parmesan Pasta

Take the stress out of dinner and make this One Pot Creamy Chicken Parmesan Pasta in no time flat. Add a salad and garlic bread for Italian night at home.

A One Pot Creamy Chicken Parmesan Pasta Meal

You've gotta love any recipe that allows you to cook everything in one pot. There's nothing like easy clean-up after a delicious meal. After all, we have other things to take care of, right? I also make one pot spaghetti with meat sauce and one pot chicken fettuccine alfredo embellished with bacon are two other family faves.

Helpful Tips for Making Pasta

• You can use any larger tube shaped pasta that you prefer for this recipe. I recommend using a pasta with ridges to soak in the yummy sauce.
• Chicken thighs will work beautifully in this recipe, too.
• At the end of cooking, you can thin further using additional chicken stock. Likewise, you can thicken using additional tomato paste.
• Add 1 teaspoon crushed red pepper flakes to the pot for additional kick.

Dishes to Serve with Chicken Parmesan Pasta

This one pot chicken pasta could make a meal all on its own. If you'd like side dish inspiration checkout these delicious options:

• Mozzarella Cheese Garlic Bread
• Classic Wedge Salad
• Roasted Panko Parmesan Pasta
• Roasted Asparagus with Balsamic Glaze
• Caesar Salad from Natasha's Kitchen

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Helpful Kitchen Items:

• 6 Quart Dutch Oven
• Garlic Press
• Pasta Bowls
• Parmesan Cheese Grater

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5 from 1 vote

One Pot Creamy Chicken Parmesan Pasta

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American, Italian Inspired

Keyword: chicken-parmesan-recipe, easy-pasta-recipes, one-pot-chicken-parmesan-pasta

Servings: 8 servings

Calories: 239kcal

Ingredients

• 1 ½ lb boneless skinless chicken breasts or thighs ¾ inch cubes
• olive oil
• 1 ½ teaspoon garlic salt divided
• ½ teaspoon black pepper or red pepper flakes
• 1 medium onion finely diced
• 4 cloves garlic minced
• 1 16 oz box shortcut pasta with ridges i.e. rigatoni or ziti
• 1 24 oz can Italian seasoned crushed tomatoes or jar of marinara sauce
• 1 6 oz can Italian seasoned tomato paste
• 1 32 oz container chicken stock
• 1 tablespoon dry Italian seasoning
• ½ cup grated Parmesan cheese divided
• 1 ½ cups shredded mozzarella cheese (freshly grated) divided
• 4 oz chive and onion cream cheese softened
• 2 tablespoon chopped fresh Italian parsley

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Instructions

• In a large heavy bottomed pot or dutch oven, heat a couple of drizzles of olive oil over medium high heat.
• Add chicken pieces. Cook just until lightly browned, the chicken doesn't have to be cooked through. Season with ½ teaspoon garlic salt. Remove to a platter using a slotted spoon.
• To the pot add more oil, if needed. Add onion. Cook for 2-3 minutes over medium-high, just until beginning to brown. Add garlic, cook for one minute longer.
• To the pot add chicken, pasta, crushed tomatoes, tomato paste, stock, 1 teaspoon garlic salt, pepper and ⅓ cup Parmesan cheese. Mix well. Bring to a boil, then lower to medium-low (strong simmer) and simmer covered for 15-20 minutes or just until pasta is al dente.
• Uncover, add ½ cup shredded mozzarella plus chive and onion cream cheese. Stir until cream cheese is completely melted and mozzarella is fully combined.
• Sprinkle top with remaining mozzarella and Parmesan, turn off the heat. Let stand uncovered until melted.
• Serve immediately garnished with fresh parsley.

Notes

• At the end of cooking, you can thin further using additional chicken stock. Likewise, you can thicken using additional tomato paste.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 997mg | Potassium: 588mg | Fiber: 1g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 1mg

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