This Chicken Parmesan Pasta is a quick, wholesome, and satisfying one-pan meal that brings comfort food to your weeknight dinner.
Packed with lean protein from chicken, fiber-rich pasta, and heart-healthy fats from olive oil and cheese, it’s both nutritious and indulgent.
Ready in just 25 minutes, it’s perfect for easy weeknight meals, meal prep, or a cozy family dinner.
Chicken Parmesan Pasta
Equipment
- 1 large pot
- 1 Large skillet
- Measuring cups and spoons
- Cutting board
- Knife
- Lid for Skillet
Ingredients
- 8 ounces fusilli pasta or pasta of choice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pound chicken breasts cut into ½–1 inch pieces
- ½ tablespoon Italian seasoning
- 2 cups pasta sauce
- ¼ cup shredded parmesan cheese 14 grams
- 4 ounces thinly sliced mozzarella cheese about ¾ cup
- Salt and pepper to taste
- Optional toppings: fresh basil red pepper flakes, extra parmesan cheese
Instructions
- Boil the Pasta Perfectly: Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to season the water—it helps the pasta absorb flavor while cooking. Once boiling, add 8 ounces of fusilli pasta (or your preferred type) and cook according to package directions until al dente, which usually takes around 8–10 minutes. Stir occasionally to prevent sticking. When the pasta is just about done, reserve 2 tablespoons of the starchy pasta water before draining. This water will help bind the sauce and pasta later. Drain the pasta and set it aside.
- Prep the Chicken: While the pasta cooks, prepare your chicken. Take 1 pound of chicken breasts and cut them into uniform pieces, roughly ½–1 inch cubes. This ensures even cooking and a tender texture. Pat the chicken dry with a paper towel to remove excess moisture—this will help it brown nicely in the pan. Season lightly with salt and pepper, and set aside.
- Sauté Garlic and Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Allow the oil to warm for about 30 seconds—this prevents sticking and promotes browning. Add the minced garlic (2 cloves) and sauté for about 30–45 seconds until fragrant, careful not to burn it. Immediately add the chicken pieces in a single layer. Cook the chicken for 5–6 minutes, stirring occasionally, until the exterior turns golden brown. The chicken will finish cooking later, so it doesn’t need to be fully cooked at this stage.
- Season the Chicken: Sprinkle ½ tablespoon of Italian seasoning evenly over the chicken and toss to coat. Adjust with a pinch of salt and pepper to taste. If you notice excess liquid in the pan, carefully pour it off to prevent the sauce from becoming watery. The goal is to maintain a flavorful base for the sauce while keeping the chicken tender and juicy.
- Add the Sauce and Parmesan: Pour 2 cups of pasta sauce into the skillet with the chicken. Stir to coat each piece thoroughly, letting the sauce heat through for about 2 minutes. Add ¼ cup shredded parmesan cheese (14 grams) and mix until it melts into the sauce, creating a creamy, flavorful coating. Allow the mixture to simmer gently on low heat to let the flavors meld.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the chicken and sauce. Pour in the reserved 2 tablespoons of pasta water to help the sauce cling to the pasta. Toss everything together gently but thoroughly, ensuring each pasta piece is coated in the cheesy, savory sauce. Taste and adjust seasoning if needed—add a little more salt, pepper, or Italian seasoning depending on your preference.
- Top with Mozzarella: Place 4 ounces of thinly sliced mozzarella cheese (about ¾ cup) evenly over the pasta. Cover the skillet with a lid and allow the cheese to melt for 1–2 minutes over low heat. The cheese should become soft, gooey, and lightly bubbly without overcooking.
- Garnish and Serve: Once the cheese has melted, remove the skillet from heat. Optionally, top the dish with fresh basil leaves, a sprinkle of red pepper flakes, or additional grated parmesan for extra flavor and color. Serve immediately while warm for maximum comfort and enjoyment. Each serving is rich in protein, fiber, and good fats, making it a wholesome and satisfying dinner option.
Notes
- You can use any short pasta like penne, rotini, or farfalle if fusilli is unavailable.
- Both sliced and shredded mozzarella work; sliced cheese creates a more even melt.
- Reserve pasta water—it helps the sauce stick to the pasta perfectly.
- Adjust garlic and seasoning to taste for a stronger or milder flavor.
- For a lighter version, use part-skim mozzarella and low-sodium pasta sauce.
- Leftover chicken can be cooked in advance to save time on busy nights.
- Garnishes like fresh basil, red pepper flakes, or extra parmesan add flavor and visual appeal.
Chef’s Secrets To Perfect Flavor
To elevate the flavor of your Chicken Parmesan Pasta, always start by browning the chicken well before adding the sauce.
Browning creates a rich, caramelized taste that adds depth to the dish.
Additionally, don’t skip reserving a bit of pasta water—it’s a secret trick that binds the sauce and pasta, making it silky and cohesive.
Freshly shredded parmesan melts better than pre-grated, giving a smoother, more luxurious texture.
Lastly, layering mozzarella on top while the skillet is covered ensures even melting without overcooking the chicken.
Serving Suggestions For Best Pairing
Serve this hearty pasta with a crisp side salad or roasted vegetables to balance the richness of the cheese and sauce.
Garlic bread or a warm baguette makes a perfect companion, ideal for soaking up extra sauce.
For a light wine pairing, a chilled Pinot Grigio or Sauvignon Blanc complements the tomato and cheese flavors.
For a family-friendly meal, consider a simple side of steamed broccoli or roasted zucchini to add fiber and nutrients without overpowering the main dish.
Storage Tips For Maximum Freshness
Leftover Chicken Parmesan Pasta keeps well in the fridge for up to 3 days when stored in an airtight container.
To reheat, place it in a skillet over low heat with a splash of water or chicken broth to restore moisture, or microwave covered for 1–2 minutes.
Avoid reheating on high heat, which can dry out the chicken. For longer storage, freeze in portions for up to 2 months.
Thaw in the fridge overnight before reheating to maintain texture and flavor.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! Fusilli works well because it holds the sauce, but penne, rotini, or farfalle are excellent substitutes. Just adjust cooking time based on the pasta type.
2. Is it possible to make this recipe vegetarian?
Yes, replace the chicken with firm tofu, tempeh, or a plant-based chicken alternative. Cook it similarly in olive oil and season with Italian herbs for a satisfying vegetarian version.
3. How do I prevent the mozzarella from becoming rubbery?
Use thin slices or shredded mozzarella and add it at the very end. Cover the skillet briefly to let it melt gently. Avoid prolonged heat, which can make the cheese tough.
4. Can I make this ahead for meal prep?
Yes, cook the chicken and pasta separately and store them in airtight containers. Assemble and melt the cheese just before serving for best flavor and texture.
5. How can I make this dish lower in calories?
Use part-skim mozzarella, a smaller amount of parmesan, and whole-grain pasta. Opt for a low-sodium pasta sauce and reduce olive oil slightly. These adjustments retain flavor while making it lighter.
