Chicken Parmesan Pasta Skillet
Chicken Parmesan Pasta Skillet is perfect comfort food that’s ready in 30 minutes. With just a few ingredients, this dish is loaded with juicy chicken, tender pasta, tomato sauce, and lots of Parmesan cheese!
If you love chicken parmesan, but hate all of the prep-work (and dishes that go along with it), then this oh-so easy chicken parmesan skillet was made for you.
It contains the flavors of the classic dish, but is ready in just 30 minutes (and with only two pots to wash). And that means this delicious dinner is perfect for the whole family, especially on busy weeknights.
This cheesy chicken dish can be made ahead of time, makes tasty leftovers, and is freezer-friendly. And if you have picky kiddos (or husbands), I guarantee they’ll love this chicken parm pasta.
Unlike classic chicken parmesan, the chicken isn’t breaded, which saves on time and ingredients. But that doesn’t mean we’re skimping on flavor! The chicken breasts are seasoned with a savory blend of spices and then cooked until golden brown. And if you’re really missing that breaded texture, you could always toss the chicken with some panko (or regular breadcrumbs) to give it that texture.
And did I mention this chicken parmesan pasta recipe is ready in just 30 minutes? The chicken cooks in one pan, while the pasta cooks until al dente in a pot. Then, toss the cooked chicken with your favorite marinara sauce, noodles, shredded Parmesan cheese, and mozzarella cheese.
The result? Cheesy, saucy, savory chicken and pasta deliciousness.
Ingredients in Chicken Parmesan Skillet:
- Olive oil
- Boneless, skinless chicken breasts
- Salt and pepper
- Seasonings: Italian seasoning and garlic powder
- Dry pasta
- Marinara sauce
- Cheeses: Parmesan and mozzarella
Instructions:
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Sprinkle both sides of chicken breast chunks with salt, pepper, Italian seasoning, and garlic powder. Once the skillet is hot, add chicken and cook until browned on both sides and temperature reaches 165℉. Remove chicken to a separate plate and rest for 5-10 minutes. Wipe skillet clean, if needed.
- While chicken is cooking, cook pasta until al dente. Drain and toss with some olive oil to prevent the pasta from sticking. Set aside.
- Add marinara sauce to the same skillet; add garlic powder (if desired). Add cooked pasta and chicken to sauce and toss to combine. Heat over low heat for 3-4 minutes, or until warmed through.
- Remove from heat and stir in shredded Parmesan cheese and shredded mozzarella cheese. Serve immediately. If using sliced mozzarella, add in an even layer to top of pasta, then cover skillet and let sit for 3-4 minutes, or until melty.
How to Store Leftover Chicken Parmesan Pasta:
Leftovers will keep in an airtight container in the refrigerator for up to four days.
To reheat: warm in the microwave or reheat on the stove top for 5-10 minutes over medium heat. Tip: if reheating on the stove, add a bit more sauce to keep pasta and chicken from drying out.
How to Freeze:
Let pasta cool to room temperature and then place in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator before reheating.
What’s the Difference Between Chicken Parmesan and Chicken Parmigiana?
The only difference is the names, as both are the exact same recipe! Parmigiana sounds more Italian, whereas chicken parmesan is all-American.
Can I Make This Ahead of Time?
Yes! You can make the chicken up to one day ahead of time. Then, when ready to serve, cook the pasta and toss everything else together in a skillet until heated through.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts work best. However, chicken cutlets or chicken tenders may be used. You may need to reduce the cooking time of the chicken, depending on the thickness.
Types of Pasta to Use with Chicken Parmesan:
I used cavatappi pasta, as it’s my favorite shape and I love how it holds onto some of the sauce and cheese in the curls. Rotini, rigatoni, or penne pasta would work just as well.
What Kind of Sauce Should I Use?
I liked to use my favorite pasta sauce in this recipe. However, any type of tomato sauce or even homemade marinara sauce would be just as delicious.
What Kind of Cheese Should I Use?
I personally love using a blend of shredded (not grated) Parmesan cheese and sliced, fresh mozzarella cheese. However, you could also use grated Parmesan cheese and shredded mozzarella cheese.
How to Serve:
I love serving this pasta recipe with some fresh parsley, fresh basil, or even some red pepper flakes on top for a pop of flavor. This is also delicious when served along cheesy garlic bread or a green salad.
Looking for More Easy Chicken Pasta Recipes? I’ve Got You Covered!
- Easy Chicken Caprese Pasta
- Chicken Bacon Ranch Tortellini
- Chicken and Asparagus Orzo
- Creamy Lemon Chicken Pasta
- One Pot BBQ Chicken Pasta
- Chicken Alfredo Pasta Bake
Chicken Parmesan Pasta Skillet
Ingredients
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts, (cut into chunks)
- Salt and pepper, (to taste)
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 10 ounces dry pasta, (such as cavatappi, rigatoni, etc.)
- 1 jar (24 ounce) marinara sauce, (this is my favorite kind)
- 1 teaspoon garlic powder, (if desired)
- ½ cup shredded Parmesan cheese
- 5 sices fresh mozzarella cheese, (or ¼ cup shredded mozzarella cheese)
Instructions
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Sprinkle both sides of chicken breast chunks with salt, pepper, Italian seasoning, and garlic powder. Once the skillet is hot, add chicken and cook until browned on both sides and temperature reaches 165℉. Remove chicken to a separate plate and rest for 5-10 minutes. Wipe skillet clean, if needed.
- While chicken is cooking, cook pasta until al dente. Drain and toss with some olive oil to prevent the pasta from sticking. Set aside.
- Add marinara sauce to the same skillet; add garlic powder (if desired). Add cooked pasta and chicken to sauce and toss to combine. Heat over low heat for 3-4 minutes, or until warmed through.
- Remove from heat and stir in shredded Parmesan cheese and shredded mozzarella cheese. Serve immediately. If using sliced mozzarella, add in an even layer to top of pasta, then cover skillet and let sit for 3-4 minutes, or until melty.
Notes
- Pasta will last in an airtight container in the refrigerator for up to four days.
- See my tips and tricks for making this Chicken Parmesan Pasta above the recipe box.
