Name: Creamy One-Pot Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 16 ounces penne or other short pasta, uncooked; 3 cups chicken broth; 24 ounces marinara sauce or crushed tomatoes; 1.5 cups heavy cream; 1 cup freshly grated Parmesan cheese, divided; 1/2 cup shredded mozzarella cheese (optional, for melting); 2 tablespoons chopped fresh parsley, for garnish

Description

Tender chicken cubes simmer with short pasta like penne in a creamy tomato-Parmesan sauce with garlic and Italian herbs. Everything cooks together in one pan on the stovetop in under 25 minutes for minimal cleanup. The dish finishes with a quick cheese melt under the broiler or microwave for a cozy, family-friendly dinner.

Cultural Background

This dish draws from Italian-American traditions of chicken Parmesan, a beloved comfort food that emerged in the United States in the mid-20th century as Italian immigrants adapted classic eggplant Parmigiana and breaded cutlets using available ingredients like chicken and abundant cheese. One-pot pasta methods reflect modern American weeknight cooking innovations that combine elements of creamy Alfredo-style sauces with tomato-based marinara for efficiency and flavor fusion. The technique of simmering pasta directly in sauce echoes resource-conscious Italian home cooking where starches help thicken broths naturally.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
16 ounces penne or other short pasta, uncooked
3 cups chicken broth
24 ounces marinara sauce or crushed tomatoes
1.5 cups heavy cream
1 cup freshly grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese (optional, for melting)
2 tablespoons chopped fresh parsley, for garnish

Instructions

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat on the stovetop. Add the cubed chicken, Italian seasoning, salt, and pepper. Cook, stirring occasionally, for 5-6 minutes until the chicken is lightly browned and mostly cooked through.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the uncooked pasta, chicken broth, marinara sauce, and heavy cream. Bring the mixture to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and the sauce has thickened to a creamy consistency. Add a splash of broth or water if the sauce thickens too much before the pasta is done.
Stir in 3/4 cup of the Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
For the cheese melt finish, sprinkle the remaining 1/4 cup Parmesan and the optional mozzarella evenly over the top. If using the oven, preheat the broiler to high and broil for 1-2 minutes until the cheese is melted and lightly golden. Alternatively, cover the pan and let it sit for 2 minutes, or microwave individual portions for 30-45 seconds to melt the cheese.
Remove from heat, garnish with chopped parsley, and serve immediately.

Tips

- Stir frequently during simmering to ensure even cooking and prevent the pasta from clumping or sticking to the bottom of the pan.
- Avoid boiling the cream vigorously after adding it, as high heat can cause separation; maintain a gentle simmer for the creamiest texture.
- For a lighter version, substitute half the heavy cream with milk or use Greek yogurt thinned with broth, though the sauce may be slightly less rich.

Nutrition

Calories: 720
Protein: 42g
Carbs: 68g
Fat: 32g