Chicken Parmesan Pasta Skillet

This easy and delicious one-pan chicken parmesan pasta skillet recipe is the ideal weeknight meal. With tender chicken, tomato sauce, and plenty of melted cheese, it’s sure to become a family favorite.

about this chicken parmesan pasta skillet

This cheesy skillet is filled with tender pieces of chicken and a homemade tomato sauce with plenty of fresh herbs. When we first made this, the world slowed down just a tick and while I inhaled bite after bite of this delicious pasta, I all of a sudden felt at ease. I’m pretty sure Italian food is the only thing that centers me. Maybe it was because I lived in Rome for a short stint, or maybe it’s because carbs and cheese soothe my soul. Regardless, I don’t know how there isn’t a little Italian in my lineage somewhere…

Skillet dinners have become a new favorite of mine recently. If I can finish dinner up in the oven in one pan, then I’m sold. The beauty lies in the simplicity – one pan means less cleanup, but it also means the flavors meld together as everything cooks. Each ingredient contributes to building layers of flavor that you just can’t achieve when cooking components separately.

The key to this dish is letting the chicken develop a golden crust before adding other ingredients. Those browned bits that stick to the bottom of the pan? That’s pure flavor that you can’t miss out on. When you add the tomatoes and herbs later, they help release those caramelized pieces, incorporating them into the sauce.

A cast iron or stainless steel skillet works best here – avoid non-stick if possible. The metal surface allows for better browning and can safely go from stovetop to oven. While the recipe is pretty straightforward, don’t rush it. Let the sauce simmer and reduce, giving the herbs time to infuse their flavors. The final bake in the oven not only melts the cheese but helps the pasta absorb more of that delicious sauce.

Note: This is an updated version of the post originally published in March 8, 2016. The recipe and post have been updated.

ingredients

oil. Use a neutral oil like extra virgin olive oil or avocado oil.

chicken. Either boneless, skinless chicken breast or boneless, skinless chicken thighs. Cut the meat into 1 to 2-inch chunks.

spices. You will need a combination of garlic powder, salt, black pepper, and onion powder to season the chicken.

pasta. Use a short pasta like penne, rotini, or farfalle.

garlic. Our favorite shortcut? A jar minced garlic living in the fridge at all times. You can also buy whole garlic cloves and mince them by hand (or use a food processor!).

onion. We prefer to use yellow onion, but you can also use white onion in this skillet.

tomatoes. You will need one 14.5-oz can of diced tomatoes.

tomato puree. Use San Marzano tomato puree if possible because it has the best flavor! You can also use your favorite marinara sauce if you prefer.

fresh herbs. Fresh thyme, fresh oregano, and fresh basil are used to build flavor in the tomato sauce. If you do not have fresh herbs, you can use dried herbs. Be sure to only use 1/2 of the amount called for if you are using dried.

sugar. Granulated sugar balances out the acidity of the tomato sauce. If you choose to use marinara sauce instead of tomato puree, omit the sugar.

cheese. You will need a combination of shredded mozzarella cheese and parmesan cheese for this pasta skillet.

this recipe’s must-haves

To prepare the ingredients, have a sharp chef’s knife and cutting board.

You will need a large oven-safe skillet for this recipe. We like to use this risotto skillet, but you can also use a Lodge cast iron skillet. You’ll also need a wooden spoon.

here’s how to make a chicken parmesan pasta skillet

cook chicken & pasta

Boil salted water in a large pot and cook pasta until al dente. Drain and reserve.

Season chicken cubes with garlic powder, salt, pepper, and onion powder.

Heat oil in oven-safe skillet over medium-high heat. Cook chicken 7 minutes until browned, flipping once halfway through. Remove chicken from the skillet.

make sauce

Preheat oven to 375˚F.

Add 1 Tbsp oil to the same skillet you cooked the chicken in. Sauté onion for approximately 3 minutes until soft, stirring occasionally. Add garlic and cook 30-60 seconds until fragrant. Add tomato puree, diced tomatoes, herbs, and sugar (optional). Bring to a boil, then reduce to a simmer. Simmer for 10 minutes. Taste and season with salt and pepper.

bake

Mix in pasta, chicken, 1/2 cup mozzarella and all of the parmesan cheese. Top with remaining mozzarella cheese. Bake for 15-20 minutes until cheese melts. Garnish with freshly chopped basil and parmesan.

tips and tricks

use a stainless steel pan. Stainless steel will get you the best sear on the chicken pieces.

cook pasta in chicken stock. Cooking the pasta in chicken stock instead of salted water will impart even more flavor.

scrape up the browned bits. Make sure that you scrape up the browned bits on the bottom of the pan when you pour in the diced tomatoes and tomato puree. There’s a bunch of flavor there!

More delicious pasta recipes to try: Pasta Napolitana | Penne Pomodoro | Lemon Ricotta Pasta | Creamy Sausage Kale Rigatoni Pasta

what kind of pasta goes with chicken parmesan pasta?

Using short pasta is best! We like to use penne pasta, but you can also use ziti, rigatoni, farfalle, or cavatappi.

can this recipe be made ahead of time?

You could make the sauce in advance, if you choose to. Simply skip cooking the chicken and start with cooking the onion/garlic for the sauce. Once the sauce is done simmering, let cool to room temperature and store in an airtight container in the fridge. It will last for about 3 to 4 days.

All you have to do when you are ready to eat is cook the chicken in an oven-safe skillet. Remove the chicken and add the sauce, cooking until warmed through over medium-low heat. Stir in pasta and chicken and instructed, then continue with the recipe as listed.

can I make this without chicken?

Yes, you can leave out the chicken for a vegetarian version of the recipe! You could even sauté zucchini, broccoli, eggplant, or mushrooms to add depth to the pasta. Simply season the vegetables with the same seasoning for the chicken, sauté, and remove from the pan like you would with the chicken. Return to the skillet at the same time as the chicken and proceed with the recipe as instructed.

Need some inspiration for dinner recipes? Check out my dinner recipes page!

what to serve with one-pot chicken parmesan pasta

This skillet is a one-pan meal, so you don’t need to pair it with anything else if you don’t want to! That being said, you can always add in some veggies on the side. Steamed broccoli or sauteed green beans are fantastic options. You can also add a handful of spinach leaves or chopped kale to the skillet when you stir in the cheese, stirring until the leaves are wilted.

For a cocktail pairing, we recommend going Italian to keep with the theme! An Aperol spritz or Aperol soda are both classic options. You can also elevate the meal with an amaro sour.

how to store

Store. If you have leftovers, let them cool completely before placing in an airtight container for storage. Store in the refrigerator for up to 3 to 4 days.

Reheat. You can reheat individual portions in microwave-safe bowls in the microwave.

more Italian recipes to make for dinner

Spicy Italian stuffed peppers are a hearty mixture of ground beef, marinara sauce, fresh herbs, cheese, and vegetables.

This grilled tomato Italian grinder sandwich is layered with thinly sliced meats, mozzarella, and grilled tomatoes.

Tuscan white bean soup is creamy, fresh, and packed with vegetables. It’s super easy to prep ahead of time for later in the week, or freeze!

Finally, if you make this chicken parmesan pasta recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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