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One Pot Chicken Parmesan Pasta

One Pot Creamy Chicken Parmesan Pasta

Course Main Course
Cuisine American, Italian Inspired
Keyword chicken-parmesan-recipe, easy-pasta-recipes, one-pot-chicken-parmesan-pasta
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 239kcal


  • 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


  • 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.


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


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