One-Pot Chicken Parmesan (Printable Version)
A creamy, cheesy one-pot pasta with chicken, marinara, and fresh basil for easy, flavorful dinners.
# Ingredients:
→ Poultry
01 -
450 grams boneless, skinless chicken breasts, diced
→ Cheese
02 -
125 grams shredded mozzarella cheese
03 -
50 grams freshly grated Parmesan cheese
→ Pasta and Sauces
04 -
225 grams dry penne or rotini pasta
05 -
480 milliliters jarred marinara sauce
06 -
480 milliliters chicken broth
→ Produce and Herbs
07 -
3 cloves garlic, minced
08 -
15 milliliters extra-virgin olive oil
09 -
15 milliliters Italian seasoning blend
10 -
10 grams fresh basil leaves, chopped (optional)
→ Seasonings
11 -
5 grams salt
12 -
2 grams black pepper
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced chicken, minced garlic, Italian seasoning, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally until chicken is golden brown and no longer pink inside.
02 -
Pour chicken broth into the pot and increase heat to bring to a vigorous boil. Add pasta and marinara sauce, stirring to combine. Reduce heat to a gentle simmer and cover the pot to cook.
03 -
Allow pasta to cook for 12 to 15 minutes, stirring occasionally to prevent sticking. Monitor the consistency: add extra broth if too dry or simmer uncovered briefly if too soupy. The pasta should be tender yet slightly firm to the bite.
04 -
Remove the pot from heat. Gently fold in mozzarella and Parmesan cheeses until melted and sauce is creamy and smooth.
05 -
Sprinkle chopped fresh basil over the dish just before serving for a bright, aromatic finish.
# Notes:
01 -
Use high-quality marinara sauce for best flavor. Letting the dish rest for five minutes after cooking helps the sauce thicken perfectly.
02 -
This dish reheats well; add a splash of broth when warming leftovers to restore the sauce consistency.