This one-pan chicken Parmesan pasta brings all the cozy flavours of classic chicken Parm to an easy skillet pasta dinner. Tender bites of chicken breast, penne and crushed tomatoes simmer together in one pan, then get topped with plenty of melty mozzarella, Parmesan and a crispy garlic panko crumb.
Everything cooks on the stovetop in about 40 minutes, so you get all the comfort of chicken Parm with far less fuss and cleanup.
At a glance
Chicken Parm pasta has all the flavours of chicken Parmesan cooked together in one skillet. It starts with just a couple of chicken breasts, a can of crushed tomatoes and penne pasta, which cooks right in the skillet, so no need to boil the pasta!
After cooking, top with some shredded mozzarella cheese and pop the skillet under the broiler to melt. To finish, sprinkle the easy, buttery garlic panko crumbs on top, for a bit of a crispy topping.
This skillet pasta would be great served with garlic bread and a salad. My Roasted Broccoli Caesar Salad would be a great side or go with a classic Caesar salad with my favourite Caesar Salad Dressing!
- Family/kid-friendly
- Weeknight-friendly (ready in about 40 minutes)
- One-pan easy cleanup
- Adaptable to any boneless chicken thighs and any short pasta
- Freezable
Main ingredients: Boneless chicken, Canned tomatoes, Penne pasta, Mozzarella cheese, Panko (see substitution suggestions below for more details).
If you love chicken Parmesan, you might want to try my Chicken Parmesan Sandwich next!
Key ingredients and substitutions
Boneless chicken – Start with 1 lb of boneless, skinless chicken. I prefer boneless chicken breasts for this dish, but boneless chicken thighs would also work well. You will need 5 or 6 boneless chicken thighs.
Canned crushed tomatoes – Start with a 28oz (798ml) canned crushed tomatoes (you may not use quite all of it). I find canned crushed tomatoes produce the richest sauce. I’ve used Fire-roasted crushed tomatoes here, which add an extra layer of flavour. Alternatively, you could use a can of diced or whole tomatoes that are quickly run through a food processor to break them down a bit.
Panko – Regular dried bread crumbs would be a good substitute for panko.
Penne pasta – I think penne is the perfect size for this dish. Rigatoni or ziti would be a good substitute. Any short pasta would probably work just fine, so use what you have on hand.
How to make chicken Parm pasta in one skillet: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
MAKE THE PANKO TOPPING
Start by adding the panko and garlic to the hot oil in a skillet.
Cook, stirring, until golden then set aside.
COOK THE CHICKEN WITH THE SPICES
Cook the chicken pieces together with the spices in a deep skillet.
ADD THE CHICKEN BROTH
Add all the chicken broth to the skillet.
ADD THE TOMATOES
Add the first portion of crushed tomatoes to the skillet.
ADD THE PASTA
Add the penne pasta to the skillet and allow it to simmer until tender.
ADD MORE TOMATOES
Add the second portion of crushed tomatoes to the skillet and stir in.
TOP WITH CHEESE
Scatter the shredded mozzarella over top.
BROIL TO MELT THE CHEESE
Pop the skillet into the oven under the broiler to melt the cheese.
TOP WITH CRISPY PANKO
Finish with a grating of Parmesan cheese and sprinkle the panko crumbs overtop.
Recipe video
Recipe tips!
- Be sure to cook the pasta until tender (taste test to be sure!). If the liquid becomes thin before the pasta is tender, add additional broth or water 1/4 cup at a time, as needed, until the pasta is cooked.
- Like most pasta dishes, this chicken parm pasta makes excellent leftovers and might even be more flavourful after refrigerating.
FAQ
To make chicken Parm past ahead, cook just to the point of the pasta being tender, then cover and refrigerate (don’t add the toppings). Reheat the pasta on the stovetop, adding a bit more broth to the pasta to loosen, if necessary. When warmed, add the cheese and broil. Finish with the Parmesan and panko to serve.
Yes! Simply add the spices to the liquid (tomatoes and broth), then stir in the rotisserie chicken near the end of cooking.
Microwave – easiest option for reheating.
Oven – heat in a 350F oven, covered with foil, until warmed through, about 15 minutes from the refrigerator or 30 minutes from frozen.
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Get the Recipe: One-Pan Chicken Parmesan Pasta
Ingredients
Panko Topping:
- 1 Tablespoon olive oil
- 1/4 cup panko
- 1 teaspoon garlic, minced
Chicken and Pasta:
- 1 Tablespoon olive oil
- 1 lb boneless, skinless chicken, breasts (recommended) or thighs, cut into 1/2-inch pieces
- 1 Tablespoon garlic, minced
- pinch red pepper flakes, optional
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 3 cups chicken broth
- 2 cups crushed tomatoes, DIVIDED *see Note 1 below
- 8 oz penne pasta, or similar short pasta
Topping:
- 1 – 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2-3 Tablespoons fresh basil, chopped
Instructions
- Tip! Start with a skillet that is safe for the broiler. A large stainless steel, cast-iron, or enamelled cast-iron skillet would work well. Non-stick skillets are generally not broiler-safe.
- Make the panko topping: Heat the olive oil in a large skillet over medium-high heat. Add the panko and garlic. Cook, stirring, until the panko is golden brown, about 1 to 2 minutes. Transfer the panko to a small bowl and set aside. Wipe out the pan.
- Heat the remaining 1 Tablespoon of olive oil in the same pan over medium heat. Add the chicken pieces, minced garlic, red pepper flakes, dried basil, dried oregano, dried thyme and salt. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add the chicken broth and 1 1/2 cups of the crushed tomatoes.
- Stir to combine and then stir in the penne pasta. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, but is still saucy and not dry or soupy, about 15 to 20 minutes. (If the liquid thins too much before the pasta is cooked, add additional chicken broth 1/4 cup at a time, until the pasta is cooked. Taste test the pasta to be sure it is cooked.
- Stir in the remaining 1/2 cup of crushed tomatoes and cook briefly to warm. Taste the sauce and add additional salt and freshly ground pepper, as needed.
- Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle the mozzarella cheese over the pasta mixture. Place the pan under the broiler and broil until the mozzarella is bubbling and beginning to brown, about 1-2 minutes. Immediately top with the browned panko, Parmesan cheese and basil, to serve.
- Great served with garlic bread and a salad. My Roasted Broccoli Caesar Salad would be a great side or go with a classic Caesar salad with my favourite Caesar Salad Dressing!
- Store leftovers in the refrigerator for up to 3 days. Leftovers will also freeze well for up to 3 months.
Notes
More pasta recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
