One Pan Chicken Parmesan Skillet Pasta

One Pan Chicken Parmesan Skillet Pasta

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust

Yields: 4 servings


  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp minced garlic
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1/2 cup diced onion
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 3 cups low-sodium chicken broth
  • 1 jar marinara sauce (no added sugar)
  • 8 ounces whole-wheat penne
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • ¼ cup panko or Italian breadcrumbs
  • 1 Tbsp. dried basil


  1. Heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat. Add chicken, onion, Italian seasoning, salt, and 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes.
  2. Add broth, tomato sauce, and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.
  3. Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high.
  4. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute.
  5. Top with the panko mixture, Parmesan, and basil.