When dinner sneaks up on me, my Chicken Parmesan Pasta Skillet turns pantry staples into a one-pan meal of tender chicken, tangy marinara and melty cheese, and I’m excited to share this quick favorite.

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I wasn’t expecting a weeknight dinner to turn into something I brag about but this Chicken Parmesan Pasta Skillet did. It mixes the cheesy comfort of a Baked Chicken Parmesan Pasta with the quickness of a single pan meal, and the penne or rigatoni pasta somehow soaks up every bit of sauce, making it almost dangerous.

A sprinkle of Parmesan cheese finishes it off, bright and a little sharp, the kind that makes you pause and say “yeah that’s good.” I didn’t plan on loving it this much, but now its one of those dinners I make when I need something that actually satisfies.

Ingredients

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Lean chicken gives lots of protein, low carbs, keeps dish hearty and filling, mild flavor.
Crispy crumbs and cheese add texture, extra carbs and sodium, cheesy umami punch.
Pasta supplies most carbs and energy, makes it comforting, pairs great with sauce.
Tomato sauce brings acidity, vitamin C, little sugar, herb flavors, saucy brightness.
Melty mozzarella adds creamy fat and calcium, mild milky flavor, gooey topping.
Onion and garlic give savory depth, some fiber, antioxidants, fragrant and slightly sweet.
Olive oil gives healthy monounsaturated fat, butter adds richness, both brown flavors.

Ingredient Quantities

1 lb boneless skinless chicken breasts, cut into 1 inch pieces (about 2 breasts)

1/2 tsp salt, plus more to taste

1/2 tsp black pepper

1/2 cup all purpose flour

2 large eggs, beaten

3/4 cup Italian seasoned breadcrumbs or panko

1/2 cup grated Parmesan cheese, divided

2 tbsp olive oil

1 tbsp butter (optional, for browning)

1 small yellow onion, finely chopped (about 1 cup)

3 cloves garlic, minced

1 tsp dried Italian seasoning

1/4 tsp crushed red pepper flakes, optional

12 oz penne or rigatoni pasta

2 cups marinara sauce

1 1/2 cups low sodium chicken broth

1 1/2 cups shredded mozzarella cheese, divided

Fresh basil or parsley, a handful chopped, for garnish

How to Make this

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1. Season the chicken pieces with 1/2 tsp salt and 1/2 tsp black pepper. Set up a dredging station: flour in one bowl, beaten eggs in another, and in a third mix the breadcrumbs with half the grated Parmesan (about 1/4 cup). Press the crumbs onto the chicken so they stick.

2. Heat 2 tbsp olive oil and the 1 tbsp butter (if using) in a large oven proof or deep skillet over medium-high. Brown the chicken in batches so it gets a nice crust, about 2 minutes per side; don’t crowd the pan. Transfer browned pieces to a plate.

3. Lower heat to medium, add the chopped onion and cook until soft and starting to color, about 4 minutes. Add the minced garlic, 1 tsp Italian seasoning and the 1/4 tsp crushed red pepper flakes if using, and cook 30 seconds until fragrant.

4. Pour in the 2 cups marinara sauce and 1 1/2 cups chicken broth and stir, scraping up any browned bits from the bottom. Taste and add a pinch more salt if needed.

5. Add the 12 oz penne or rigatoni to the pan and stir to combine so the pasta is coated and mostly submerged in the liquid. Nestle the browned chicken pieces back into the sauce and pasta.

6. Bring the pan to a simmer, then reduce heat to medium-low, cover and cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes. If the pan looks too dry before the pasta is done, add up to 1/2 cup more broth or a splash of water.

7. Once the pasta is cooked, sprinkle half of the shredded mozzarella and the remaining Parmesan over the top and give it a gentle stir so some cheese melts into the sauce.

8. Scatter the rest of the mozzarella on top, cover the skillet and let sit off the heat for 3 to 5 minutes so the cheese melts into gooey goodness. If you want a bit of browning, pop the skillet under a broiler for 1 to 2 minutes but watch it closely.

9. Taste and adjust salt and pepper, then garnish with the chopped fresh basil or parsley. Serve hot straight from the skillet, it’s messy and delicious so have napkins ready.

Equipment Needed

1. Large ovenproof deep skillet (12 inch), for browning the chicken and cooking the pasta-sauce together
2. Cutting board, for cutting the chicken and chopping the onion and herbs
3. Chef’s knife, sharp enough to dice onion and cut chicken into 1 inch pieces
4. Three shallow bowls (or wide bowls), one for flour, one for beaten eggs and one for breadcrumbs + Parmesan
5. Plate or tray, to hold browned chicken while you cook the sauce
6. Tongs or a slotted spoon, for turning and transferring chicken pieces
7. Wooden spoon or silicone spatula, for stirring sauce and scraping browned bits from the pan
8. Measuring cups and spoons, for the broth, marinara, oil, seasonings and cheeses
9. Box grater or microplane, for grating the Parmesan and shredding any extra cheese

FAQ

Q: Can I use chicken thighs or frozen chicken instead of breasts? A: Yes, boneless skinless thighs work great, just cut them to about 1 inch pieces so they cook evenly. If using frozen chicken you must fully thaw it first, and always cook until the internal temp hits 165 F (74 C) so its safe to eat.

Q: How do I get the chicken really crispy in the skillet? A: Use panko or Italian breadcrumbs, press the coating onto the pieces, heat the oil until shimmering and dont crowd the pan. A little butter with the olive oil helps browning, and if you want extra crunch double-dredge the chicken or finish under the broiler for 1-2 minutes if your pan is oven safe.

Q: My sauce seems too thin or too thick, how can I fix it? A: If its too thin simmer it uncovered a few minutes to reduce, or stir in a tablespoon of grated Parmesan to thicken slightly. If its too thick add a splash of reserved pasta water or chicken broth until you reach the texture you like.

Q: Can I make this gluten free or low carb? A: For gluten free swap in GF pasta, use GF flour or cornstarch for the dredge and GF breadcrumbs or crushed cornflakes. For low carb use a low-carb pasta or zoodles, but keep in mind cooking times and sauce absorption will change.

Q: Can I make this ahead or freeze leftovers? A: Yes, cook everything slightly underdone for make-ahead meals, cool then store in an airtight container in the fridge for up to 3 days. For freezing its best to freeze components separately (sauce and chicken) for up to 2-3 months, thaw overnight and reheat in the oven with a splash of broth so it doesnt dry out.

Q: How many does this recipe feed and can I scale it up? A: The recipe with 12 oz pasta and 1 lb chicken serves about 4 people, maybe 3 very hungry folks. You can double it but use a bigger skillet or split between two pans so the chicken still browns instead of steaming.

Chicken Parmesan Pasta Skillet Recipe Substitutions and Variations

Chicken (1 lb): you can swap it for Italian sausage (remove casings and crumble), or use turkey breast cut into same size pieces, or try extra firm tofu for a veg option, but press it well and sear longer, it wont brown like chicken
Breadcrumbs (Italian/panko): crushed saltines, crushed pretzels or cornflake crumbs give great crunch, or almond flour for low carb/gluten free cooking
Pasta (penne/rigatoni): fusilli, farfalle, ziti or shells work fine, use gluten free pasta if needed, or spiralized zucchini for a low carb version but dont overcook it
Parmesan / Mozzarella: swap Parmesan with Pecorino Romano or Grana Padano (Romano is saltier), and swap mozzarella with provolone or fontina for similar melt, cheddar or Monterey Jack works in a pinch

Pro Tips

1) Let the breading set for at least 10 minutes before cooking so it sticks better, otherwise the crumbs will flake off and you’ll end up with sad bare chicken.

2) Use a thermometer and pull the chicken at 160 F, it will carryover to 165 F while resting so you wont dry it out. Trust me, overcooked chicken ruins this whole thing.

3) Skip pre-grated cheese, buy a wedge and grate it yourself, the melt and flavor is way better. Also stir a tablespoon of butter or a splash of cream at the end if the sauce tastes too acidic, it smooths everything out.

4) If you want less mess and less oil, bake the breaded pieces on a parchment lined sheet at 425 F for 10 to 12 minutes until golden, then add them to the sauce near the end so they dont go soggy right away. Watch the broiler if you use it, it browns fast and burns faster.