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 tsp 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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One Pot Creamy Chicken Parmesan Pasta
Servings: 8 servings
Calories: 239kcal
Ingredients
- 1 1/2 lb boneless skinless chicken breasts or thighs 3/4 inch cubes
- olive oil
- 1 1/2 tsp garlic salt divided
- 1/2 tsp 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 Tbsp dry Italian seasoning
- 1/2 cup grated Parmesan cheese divided
- 1 1/2 cups shredded mozzarella cheese (freshly grated) divided
- 4 oz chive and onion cream cheese softened
- 2 Tbsp chopped fresh Italian parsley
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 1/2 tsp 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 tsp garlic salt, pepper and 1/3 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 1/2 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
Tried this recipe?Mention @melissassk or tag #melissassk!
Discovered it this morning…made it this evening. Great!
Thanks Chuck!
Could this be done in an pressure cooker?
You likely could, yes. If you try it let us know how it goes.
Can this be made in a crockpot? Maybe without the pasta til the end?
I haven’t tested it, if you try it let us know how it goes.