One-Pot Chicken Parmesan Pasta
This One-Pot Chicken Parmesan Pasta is a weeknight winner! Flavorful, cheesy, and ready in about 30 minutes!
Servings: 4 servings
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1 Tbsp herb and garlic seasoning
- 1 Tbsp olive oil
- 8 oz campanelle pasta or mini shells
- 1 24 oz jar spaghetti sauce
- 2 cups water
- ½ tsp red pepper flakes adjust to taste
- 1 cup grated parmesan divided
- ½ cup panko bread crumbs
- 2 Tbsp melted butter
- 1 tsp garlic powder
- 1 cup mozzarella cheese shredded
Instructions
- Start by cutting the chicken breasts into bite-sized pieces.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces along with the herb and garlic seasoning. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through.
- Once the chicken is cooked, add the campanelle pasta, spaghetti sauce, water, and red pepper flakes to the pot. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 12-15 minutes, or until the pasta is tender.
- While the pasta is cooking, combine the panko bread crumbs, melted butter, garlic powder, and half of the grated parmesan in a small bowl. Mix well.
- Once the pasta is cooked, remove the pot from the heat. Stir in the shredded mozzarella and the remaining parmesan cheese. Sprinkle the panko mixture evenly over the top.
- If your pot is oven-safe, place it under the broiler for 2-3 minutes, or until the topping is golden and crispy.
- Remove the pot from the oven and let it rest for a few minutes. Serve warm, garnished with additional parmesan if desired.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Notes
- This dish is perfect for meal prep and stores well in the fridge for 3-4 days.
- To reheat, add a splash of water or broth to keep it creamy.
- You can freeze portions for up to 2 months, thaw overnight before reheating.