Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
For the Pasta
- 12 ounces penne pasta or rigatoni
- 1 tablespoon salt (for pasta water)
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 jars (24 ounces each) marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sugar (optional)
For the Cheese Topping
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Fresh basil leaves (optional)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until al dente.
Drain and set aside.
Reserve ½ cup of pasta water.
Step 2: Season the Chicken
In a bowl, combine the chicken pieces with:
- Salt
- Black pepper
- Garlic powder
- Italian seasoning
- Paprika
Toss until evenly coated.
Step 3: Cook the Chicken
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken in a single layer.
Cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
Transfer to a plate and set aside.
Step 4: Sauté the Aromatics
In the same skillet, add:
- Olive oil
- Onion
Cook for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Step 5: Build the Sauce
Pour in the marinara sauce.
Add:
- Italian seasoning
- Red pepper flakes (if using)
- Sugar (if needed)
Stir well and bring to a gentle simmer.
Cook for 10 minutes to allow the flavors to develop.
Step 6: Combine Everything
Return the cooked chicken to the skillet.
Add the drained pasta.
Toss until the pasta is fully coated in the sauce.
If needed, add a little reserved pasta water to loosen the sauce.
Step 7: Add the Cheese
Sprinkle the mozzarella and Parmesan evenly over the pasta.
Cover the skillet with a lid and cook for 3–5 minutes until the cheese is melted and bubbly.
Alternatively, place the skillet under the broiler for 2–3 minutes until golden.
Step 8: Garnish
Sprinkle with:
- Fresh parsley
- Fresh basil leaves
Serve immediately.
Tips for the Best Chicken Parm Pasta
Use Quality Marinara Sauce
A flavorful sauce makes a huge difference.
Don’t Overcook the Pasta
Cook to al dente since it will continue cooking in the sauce.
Freshly Grate the Cheese
Fresh cheese melts more smoothly than pre-shredded varieties.
Broil for Extra Flavor
A quick broil creates a golden, bubbly cheese topping.
Delicious Variations
Spicy Chicken Parm Pasta
Add extra red pepper flakes and spicy marinara.
Creamy Chicken Parm Pasta
Stir in ½ cup heavy cream before adding the cheese.
Chicken Parm Bake
Transfer to a casserole dish and bake until bubbly.
Vegetable Chicken Parm Pasta
Add spinach, mushrooms, or zucchini.
Gluten-Free Version
Use gluten-free pasta.
What to Serve with Chicken Parm Pasta
- Garlic bread
- Caesar salad
- Roasted vegetables
- Bruschetta
- Italian salad
- Steamed broccoli
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months.
Thaw overnight before reheating.
Nutrition Information (Approximate Per Serving)
- Calories: 620
- Carbohydrates: 48g
- Protein: 42g
- Fat: 28g
- Saturated Fat: 10g
- Fiber: 4g
- Sodium: 890mg
Why You’ll Love This Recipe
- Easy one-pan meal
- Family-friendly dinner
- Loaded with cheese
- Packed with protein
- Great for meal prep
- Comfort food favorite
- Ready in under an hour
