One-Pan Chicken Parmesan Pasta

  • 25 mins
  • 12 ingredients


  • Olive Oil 4 Tbsp
  • Minced Garlic 2 Cloves
  • Diced Onion, Medium 1/2
  • Uncooked Diced Chicken 1-3/4 Cup
  • Whole Peeled Tomatoes, Canned 28 oz
  • Tomato Sauce, Canned 8 oz
  • Chicken Broth, Canned 14.5 oz
  • Rotini Pasta, Uncooked 1/2 lb or 2-1/2 Cups
  • Mozzarella Cheese, Shredded 2 Cups
  • Parmesan Cheese, Finely Shredded 1/2 Cup
  • Panko Japanese Style Bread Crumbs 1 Cup
  • Salt and Pepper to taste

24d16858b32c0caedc4c0934bc63dd83Tender chicken and pasta in a  flavorful homemade red sauce, mixed with mozzarella and parmesan cheese.  Toasted panko style bread crumbs give this dish a satisfying crunchy finish. Chicken Parmesan with no breading or frying and you can have this dish on the table in less than thirty minutes.


  1. In a 3 qt saute pan, saute onions and olive oil until onions start to soften.
  2. Season chicken with 1/2 teaspoon of kosher salt and pepper to taste.
  3. Turn pan heat to medium high and brown chicken pieces.
  4. Turn heat down and add garlic to pan. Continue cooking 1-2 minutes more.
  5. Use kitchen shears to break up canned tomatoes in the can.
  6. Add tomatoes, tomato sauce, chicken broth and pasta to pan.
  7. Bring mixture to a simmer, cover and reduce heat to low.
  8. Cook covered for around 15 minutes or until pasta is tender.
  9. Season with additional salt and pepper to taste, I used 1/2 a teaspoon of kosher salt and several turns of black pepper.
  10. Stir in mozzarella cheese and parmesan cheese.
  11. In a small bowl, combine panko bread crumbs with 2 tablespoon of olive oil.
  12. Sprinkle bread crumbs over pasta and heat under broiler until bread crumbs are crispy and golden, 1-2 minutes.
  13. Garnish with fresh flat leaf parsley.


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