This One-Pot Chicken Parmesan Pasta delivers classic Italian-American comfort with minimal cleanup. All the magic happens in one pot—tender chicken, rich tomato sauce, and gooey cheese meld together for a truly satisfying meal. It’s a weeknight hero that feels anything but ordinary.
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Why You’ll Love This One-Pot Chicken Parmesan Pasta
- One-Pot Wonder: Maximum flavor with minimal cleanup in a single skillet.
- Perfect Texture: Pasta cooks al dente in the sauce while chicken stays juicy.
- Cheesy Comfort: A stretchy, melty blanket of Parmesan and mozzarella in every bite.
- Highly Adaptable: An easy base for adding spinach, mushrooms, or your favorite twists.
Ingredients & Tools
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (24-oz) jar of your favorite sugar-free marinara sauce
- 2 cups chicken broth
- 8 oz low-carb pasta of choice (like edamame or lentil pasta)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Tools: A large, deep skillet or Dutch oven with a tight-fitting lid.
Notes: For best melting, shred your own mozzarella from a block. A sturdy low-carb pasta like edamame or lentil holds its shape well.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 45 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 8 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your low-carb pasta right. Different brands of low-carb pasta can vary in cooking time and liquid absorption. It’s a good idea to have a little extra broth on hand just in case your pasta soaks up more liquid than expected. You can always add a splash more if the pot looks dry.
- Don’t skip browning the chicken. This step isn’t just about cooking the chicken through; it’s about building a foundation of flavor. Those little browned bits left in the pot after searing are pure gold—they’ll dissolve into the sauce and add a wonderful depth you just can’t get otherwise.
- Freshly grate your Parmesan. I know, it’s an extra step, but it makes a world of difference. Pre-grated Parmesan in a tub is often drier and coated to prevent clumping, which means it won’t melt into the sauce as seamlessly. The fresh stuff blends in beautifully, creating a richer, creamier texture.
- Choose a marinara you love. Since the sauce is a dominant flavor here, its quality really matters. Taste a few brands to find a sugar-free one you genuinely enjoy on its own. This simple choice will elevate your entire dish from good to absolutely restaurant-worthy.
How to Make One-Pot Chicken Parmesan Pasta
Step 1: Start by prepping your chicken. Pat the chicken pieces completely dry with paper towels—this is the secret to getting a good sear instead of a steam. In a medium bowl, toss the chicken with the Italian seasoning, garlic powder, onion powder, salt, and black pepper. Make sure every piece is nicely coated. This initial seasoning step is what infuses the chicken with flavor from the inside out.
Step 2: Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. You’ll hear a satisfying sizzle. Don’t move it around for a good 3-4 minutes—let it develop a beautiful golden-brown crust. Flip and cook for another 2-3 minutes until browned on all sides. The chicken doesn’t need to be cooked through just yet. Remove it to a clean plate and set aside.
Step 3: Reduce the heat to medium. In the same pot, you should see those delicious browned bits. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the aroma changing, becoming sweeter. Now, add the minced garlic and cook for just 30 seconds to one minute until fragrant—be careful not to let it burn, as it can turn bitter.
Step 4: It’s time to build the sauce. Pour in the entire jar of marinara sauce and the chicken broth. Use a wooden spoon or spatula to scrape up all those flavorful browned bits from the bottom of the pot—this is called deglazing, and it’s a chef’s trick for layering flavor. Stir everything together and bring the liquid to a gentle simmer.
Step 5: Add your low-carb pasta to the simmering sauce, stirring to ensure all the pieces are submerged. Carefully nestle the partially cooked chicken pieces and any accumulated juices back into the pot, distributing them evenly. Bring the liquid back up to a simmer, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for the time recommended on your pasta’s package, usually around 8-10 minutes.
Step 6: After the cooking time, remove the lid. The pasta should be tender, and most of the liquid will have been absorbed, leaving behind a thick, glossy sauce. Give everything a good stir. If the sauce seems too thick, you can stir in a tablespoon or two of additional broth or water to loosen it up.
Step 7: Now for the cheesy finale! Turn off the heat. Sprinkle the shredded mozzarella and grated Parmesan evenly over the entire surface of the pasta and chicken. Place the lid back on the pot and let it sit for 3-5 minutes. The residual heat will melt the cheese perfectly into a gooey, irresistible topping without overcooking the pasta.
Step 8: To serve, garnish with fresh, torn basil or parsley if you like. That pop of green and fresh aroma really brightens up the rich, cheesy dish. Use a large spoon to scoop generous portions into bowls, making sure to get plenty of chicken, pasta, and that glorious cheesy top layer in every serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without fresh garnish) for up to 2 months.
- Reviving: Reheat gently with a splash of broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula tossed with a light lemon vinaigrette provides a crisp, refreshing contrast to the rich and cheesy pasta.
- Garlicky sautéed green beans — Tender-crisp green beans with a hint of garlic offer a vibrant, low-carb side that complements the Italian flavors without stealing the show.
- Roasted asparagus with lemon zest — The bright, slightly charred flavor of roasted asparagus cuts through the richness of the dish beautifully, adding another layer of texture.
Drinks
- A dry red wine like Chianti — Its bright acidity and cherry notes are a classic pairing for tomato-based dishes, helping to cleanse the palate between bites.
- Sparkling water with a lemon twist — The effervescence is wonderfully refreshing and helps balance the hearty, savory nature of the chicken Parmesan pasta.
- Iced herbal tea — A chilled, unsweetened tea, perhaps with a hint of basil or mint, offers a cool, soothing counterpoint to the warm, comforting meal.
Something Sweet
- A few fresh berries with whipped cream — A small bowl of raspberries or strawberries with a dollop of sugar-free whipped cream provides a light, fruity, and satisfying end to the meal.
- A square of dark chocolate — Just a piece of high-cocoa dark chocolate offers a rich, bittersweet finish that contrasts nicely without being overly heavy.
- Vanilla chia seed pudding — A cool, creamy, and protein-packed pudding is a delightful way to round out the dinner, feeling indulgent while still keeping it light.
Top Mistakes to Avoid
- Overcrowding the pan when browning the chicken. If you add all the chicken at once, the pan temperature will drop drastically, and the chicken will steam instead of sear. Cook in batches if necessary to ensure each piece gets a proper, flavorful crust.
- Using the wrong size pot. A pot that’s too small will mean the pasta and chicken are piled on top of each other, leading to uneven cooking. A large, wide skillet or Dutch oven gives everything enough space to simmer properly.
- Stirring too often once the pasta is cooking. Once you’ve put the lid on, trust the process. Lifting the lid lets steam escape, which can affect the cooking time and texture of the pasta. Just let it do its thing.
- Adding the cheese while the heat is still on. This is a common one! If you sprinkle the cheese on and then put the lid on with the burner still on, the cheese can become greasy and separate. Always turn the heat off first and let the residual heat work its magic.
Expert Tips
- Tip: Let it rest before serving. After you’ve turned off the heat and melted the cheese, resist the urge to dig in immediately. Letting the pot sit for 5 minutes, lid on, allows the sauce to thicken up just a bit more and the flavors to meld together even further.
- Tip: Brown the chicken well. Don’t rush the initial sear. A deep, golden-brown color on the chicken isn’t just for looks; it’s the foundation of the Maillard reaction, which creates complex, savory flavors that will permeate the entire dish.
- Tip: Customize your veggies. This recipe is a fantastic canvas. Try stirring in a couple of handfuls of fresh spinach during the last 2 minutes of cooking, or add sliced mushrooms when you’re sautéing the onions for an earthy depth.
- Tip: Adjust the sauce consistency at the end. Remember, you’re the boss of your sauce. If it’s too thick after cooking, stir in a splash of broth. If it’s a bit too thin for your liking, let it simmer uncovered for a minute or two to reduce and thicken.
FAQs
Can I use a different type of pasta?
Absolutely! The key is to choose a pasta that holds its shape well. While I love edamame or lentil pasta for their protein content and texture, you could also use chickpea pasta or even palmini (hearts of palm pasta). Just be sure to adjust the cooking time according to the package directions, as different pastas absorb liquid at different rates. For palmini, since it’s already tender, you’d just need to heat it through in the sauce for the last few minutes.
My sauce turned out too watery. What happened?
This can happen if your skillet was too small (leading to less evaporation), your heat was too low, or your particular brand of pasta absorbed less liquid. Don’t worry, it’s an easy fix! Simply remove the lid, turn the heat up to a simmer, and let the sauce reduce for a few minutes, stirring occasionally, until it reaches your desired thickness. It will thicken up nicely.
Can I make this dish ahead of time?
You can, though the pasta will continue to absorb liquid as it sits. I recommend preparing it up until the point before adding the cheese. Let it cool, then store it in the fridge. When ready to serve, reheat it gently on the stove with a splash of broth to loosen the sauce, then proceed with adding the cheese and letting it melt with the lid on.
Is it possible to make this dairy-free?
Yes, you can create a delicious dairy-free version. Simply omit the mozzarella and Parmesan. For a cheesy flavor, you could stir in a few tablespoons of nutritional yeast at the end, and for a melty topping, a dairy-free mozzarella-style shred would work. The heart of the dish—the seasoned chicken and tomato sauce—will still be wonderfully flavorful.
Can I use frozen chicken?
I don’t recommend starting with frozen chicken for this recipe. It will release a lot of water as it thaws in the pan, preventing that crucial browning and ultimately making your sauce too watery. For the best texture and flavor, always use thawed, pat-dried chicken pieces.
One Pot Chicken Parmesan Pasta
Make this easy One-Pot Chicken Parmesan Pasta for a cheesy, comforting dinner with minimal cleanup. Ready in 35 minutes! Get the simple recipe now.
Ingredients
For the Ingredients
-
1 lb boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
1 tbsp Italian seasoning
-
1 tsp garlic powder
-
1 tsp onion powder
-
Salt and black pepper (to taste)
-
2 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
4 cloves garlic (minced)
-
1 jar sugar-free marinara sauce (24-oz jar of your favorite)
-
2 cups chicken broth
-
8 oz low-carb pasta of choice (like edamame or lentil pasta)
-
1 cup shredded mozzarella cheese
-
1/2 cup freshly grated Parmesan cheese
-
Fresh basil or parsley (for garnish (optional))
Instructions
-
Start by prepping your chicken. Pat the chicken pieces completely dry with paper towels—this is the secret to getting a good sear instead of a steam. In a medium bowl, toss the chicken with the Italian seasoning, garlic powder, onion powder, salt, and black pepper. Make sure every piece is nicely coated. This initial seasoning step is what infuses the chicken with flavor from the inside out.01
-
Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. You’ll hear a satisfying sizzle. Don’t move it around for a good 3-4 minutes—let it develop a beautiful golden-brown crust. Flip and cook for another 2-3 minutes until browned on all sides. The chicken doesn’t need to be cooked through just yet. Remove it to a clean plate and set aside.02
-
Reduce the heat to medium. In the same pot, you should see those delicious browned bits. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the aroma changing, becoming sweeter. Now, add the minced garlic and cook for just 30 seconds to one minute until fragrant—be careful not to let it burn, as it can turn bitter.03
-
It’s time to build the sauce. Pour in the entire jar of marinara sauce and the chicken broth. Use a wooden spoon or spatula to scrape up all those flavorful browned bits from the bottom of the pot—this is called deglazing, and it’s a chef’s trick for layering flavor. Stir everything together and bring the liquid to a gentle simmer.04
-
Add your low-carb pasta to the simmering sauce, stirring to ensure all the pieces are submerged. Carefully nestle the partially cooked chicken pieces and any accumulated juices back into the pot, distributing them evenly. Bring the liquid back up to a simmer, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for the time recommended on your pasta’s package, usually around 8-10 minutes.05
-
After the cooking time, remove the lid. The pasta should be tender, and most of the liquid will have been absorbed, leaving behind a thick, glossy sauce. Give everything a good stir. If the sauce seems too thick, you can stir in a tablespoon or two of additional broth or water to loosen it up.06
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Now for the cheesy finale! Turn off the heat. Sprinkle the shredded mozzarella and grated Parmesan evenly over the entire surface of the pasta and chicken. Place the lid back on the pot and let it sit for 3-5 minutes. The residual heat will melt the cheese perfectly into a gooey, irresistible topping without overcooking the pasta.07
-
To serve, garnish with fresh, torn basil or parsley if you like. That pop of green and fresh aroma really brightens up the rich, cheesy dish. Use a large spoon to scoop generous portions into bowls, making sure to get plenty of chicken, pasta, and that glorious cheesy top layer in every serving.08
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