One-Pot Chicken Parmesan Pasta

One-Pot Chicken Parmesan Pasta

Ingredients:

• 2–3 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 16 oz short pasta (like rigatoni or penne)
• 24 oz jar marinara sauce (such as Newman’s Own)
• Water (fill the empty marinara jar once)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Extra Italian seasoning (optional)
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. In a large pot or deep skillet (such as a Dutch oven), heat a drizzle of olive oil over medium-high heat.
2. Add the chicken pieces and season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 minutes, until mostly cooked through. Remove the chicken and set it aside.
3. In the same pot, sauté the onion and garlic for 2–3 minutes, until softened and fragrant.
4. Pour in the marinara sauce, then fill the empty sauce jar with water and add that to the pot as well. Stir and bring to a boil, then reduce to a strong simmer.
5. Return the chicken to the pot along with the dry pasta. Stir to combine, cover, and cook for 10–15 minutes, stirring occasionally, until the pasta is tender.
6. Stir in the Parmesan and 1/4 cup of mozzarella until melted and creamy.
7. Sprinkle the remaining 3/4 cup mozzarella over the top. Cover and cook for another 2–3 minutes, until the cheese is melted and gooey.
8. Optional: Sprinkle with extra Italian seasoning. Garnish with chopped parsley or basil and serve hot.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~620 kcal per serving
Servings: 4–6