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  • Writer's pictureLouie De Belen

One-Pan Chicken Parmesan Pasta

Need easy weeknight meals to up your protein without a lot of cleanup? This super-simple chicken Parmesan pasta recipe uses just one skillet to make your sauce, noodles, and chicken all at once.

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Nutrition Facts

Serves: 4

  • Calories: 538

  • Carbohydrates: 55.8g

  • Protein: 41 g

  • Fat: 17.1 g


  • 2 tablespoons extra-virgin olive oil, divided

  • ¼ cup whole-wheat panko breadcrumbs

  • 1 tablespoon plus 1 teaspoon minced garlic, divided

  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

  • 1 teaspoon Italian seasoning

  • ¼ teaspoon salt

  • 3 cups low-sodium chicken broth

  • 1 ½ cups crushed tomatoes

  • 8 ounces whole-wheat penne

  • ½ cup shredded mozzarella cheese

  • ¼ cup shredded Parmesan cheese

  • ¼ cup chopped fresh basil


  1. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.

  2. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes.

  3. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.

  4. Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.

You do not have to be an experienced chef or restaurant chef to make this delicious dinner. Want more recipes like this? Let us know on our socials or send us an email to!

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