If you love pasta dishes but hate to wash all the pots involved in making it, like I do, behold the marvelous one-pot pasta meal. I make it and serve it in the same pot.
That’s it, no more multiple pots and pans to wash! I am always looking for chicken pasta recipes, and this one-pot Parmesan chicken pasta is the best of them all! No more boiling and draining pasta is required.
In this recipe, the pasta for chicken Parmesan cooks in the same pot, and all the delicious flavors of the chicken and the sauce are absorbed by it. It is so convenient. I want to adapt all my pasta recipes so I can cook them using just one pot!
“The full recipe with ingredients can be found in the recipe card below.”
How To Make One-pot Chicken Parmesan Pasta?
- Using a large pot or dutch oven, melt the butter and heat the oil. Once hot, add the chicken pieces and brown, about 5 minutes.
- Season the chicken with dried parsley, Italian seasoning, salt, and pepper.
- Pour the chicken stock and condensed cream of chicken into the pot and mix until well combined.
- Add the pasta and peas and bring to a boil. Reduce the heat and simmer, uncovered, until almost all the liquid has been absorbed by the pasta and cooked through about 15 minutes. Stir occasionally to ensure the pasta is not sticking to the bottom of the pot.
- Once the pasta is cooked, add the Parmesan cheese, stir and serve immediately.
Can You Freeze Chicken Parmesan with Pasta?
Yes, you can. Wait for your leftovers to cool completely before storing them in an airtight container. If you store them while hot, the vapor created inside the container will turn into water, which will turn into ice.
Ice makes pasta soggy once it thaws. So make sure the food has completely cooled down before storing it. Once stored in the container, label it and freeze it for up to 4 months.
What To Serve with Chicken Parmesan Pasta?
All this dish needs is a side salad and a nice piece of crusty bread. I would serve a salad with a non-creamy vinaigrette since the pasta is already creamy.
- Before browning the chicken, make sure the pot, butter, and oil are hot. Otherwise, the chicken will cook, but not brown.
- If you are using fresh peas, add them at the end, when the pasta is almost done.
- Remember to stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
- Serve this pasta immediately. Once it cools down, it might become sticky.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- Salt and pepper to taste
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1- 10.75 oz condensed cream of chicken soup
- 3 cups chicken stock
- 3 cups uncooked penne rigate (or your favorite short pasta)
- 2 cups frozen peas
- ½ cup Parmesan cheese
- 3 tablespoons chopped fresh basil leaves
- Melt the butter, heat the oil in a large dutch oven or pot, and brown the chicken pieces. Season with salt, pepper, parsley, and Italian seasoning.
- Pour the chicken stock, condensed cream of chicken soup, pasta, and peas into the pot. Mix until everything is well combined, bring to a boil, reduce heat, and simmer, uncovered, until almost all the liquid has evaporated and pasta is cooked. Stir occasionally.
- Mix in the Parmesan cheese and serve