Recipes 4 min read
25-Minute One-Pot Chicken Parmesan Pasta Recipe
I’ve long loved the one-pot pasta method for its flavor, speed and easy cleanup. Recipes like my One-Pot Bacon Pizza Pasta and One-Pot Tex Mex Pasta Toss are staples for busy families and teen cooking classes because they deliver bold taste without a lot of fuss. When pasta cooks right in the sauce it absorbs the flavors, producing a richer, more integrated dish than pasta simply dressed with sauce.
This version elevates classic Chicken Parmesan into a light, 25-minute, one-pot meal. The technique mirrors my other one-pot recipes but begins with a small step that makes a big difference: toasting panko breadcrumbs in butter and olive oil before any chicken is added. Those golden, fragrant crumbs are mixed with freshly grated Parmesan and set aside to become crisp and flavorful.
Next, the chicken is quickly browned, then removed while you finish the dish. The rest of the ingredients go into the same pot: pasta, tomatoes, onions, broth (or water), basil and garlic. Bring everything to a boil and use tongs to toss constantly as the pasta cooks. The starch released from the pasta combines with the tomatoes and reduced onion to form a silky, garlicky tomato-basil sauce that clings to the noodles and chicken.
The final dish tastes like Chicken Parmesan without the heavy breading and excess calories. Bite-sized pieces of chicken mingle with tender linguine in a garlicky, creamy tomato-basil sauce. Fresh basil and the crunchy Parmesan-panko crumbs on top add bright herbal notes and a satisfying contrast in texture. It’s indulgent-feeling but lighter than the classic plated version.
Recipe Notes:
- If someone dislikes the texture of fresh tomatoes, you can substitute 3 cups of crushed tomatoes or tomato purée and add a pinch of granulated onion or onion powder in place of fresh onion. The dish is still easy and delicious, though I prefer fresh tomatoes when possible.
- Tongs make stirring and tossing this recipe much easier. You can manage with spoons, but tongs give better control and save effort.
- Stop cooking when the pasta reaches your preferred doneness. The sauce will thicken slightly as it rests, so avoid waiting until all the liquid is absorbed. Taste by lifting a noodle with the tongs at intervals.
- If you need a gluten-free option, brown rice pasta works well in this method; if you use that swap, replace regular breadcrumbs with gluten-free breadcrumbs.
One Pot Lightened Up Chicken Parmesan Pasta {25 Minute Meal}
Rebecca Lindamood
10
20
30
Ingredients
- 4 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 cup panko bread crumbs
- 1/4 teaspoon granulated garlic
- 3/4 teaspoon Italian seasoning
- 2 tablespoons freshly grated Parmesan cheese, plus more for serving
- 1 pound boneless, skinless chicken breast or thighs, cut into 3/4-inch pieces
- 3 teaspoons kosher salt, divided
- 1 pound dried linguine
- 3 cups halved grape or cherry tomatoes (see notes)
- 1 large onion, trimmed, halved and cut into thin strips
- 4 1/2 cups low-sodium chicken broth or water
- 10–12 fresh basil leaves, roughly torn, plus more for serving
- 5 garlic cloves, peeled and thinly sliced or roughly chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
- In a large skillet or pot with high sides, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-low heat. Add the panko and granulated garlic, stirring constantly until the crumbs are fragrant and golden brown. Transfer the toasted crumbs to a bowl and toss with the Italian seasoning and 2 tablespoons grated Parmesan. Set aside to cool and crisp.
- Return the pan to the burner and heat to medium-high. Add the remaining olive oil and sprinkle 1 teaspoon kosher salt and some black pepper over the chicken. Add the chicken to the hot oil and cook undisturbed 2 minutes, then flip and brown the other side for 2 more minutes. Transfer the chicken to a bowl and tent with foil.
- Add the linguine, tomatoes, broth or water, onion, basil, garlic, 1 1/2 teaspoons kosher salt, and red pepper flakes to the pan. Bring to a boil, then use tongs to toss and turn the ingredients constantly. After 5 minutes add the chicken and any juices back to the pan. Continue cooking, tossing and stirring until the pasta is done to your liking, about 4 more minutes. Taste and adjust salt if needed.
- Transfer to a serving dish and garnish with additional torn or sliced basil. Serve with the bowl of Parmesan-panko crumbs so diners can sprinkle on as much as they like.
Notes
Nutrition
Carbohydrates: 71 g
Protein: 32 g
Fat: 16 g
Saturated Fat: 3 g
Cholesterol: 54 mg
Sodium: 2018 mg
Potassium: 819 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 545 IU
Vitamin C: 20 mg
Calcium: 86 mg
Iron: 2.8 mg
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use.
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This post was originally published on February 9, 2014.
