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One-Pan Chicken Parmesan Pasta


  • 4 tablespoons of olive oil divided
  • 2 cloves of garlic diced
  • 1/2 of a medium onion diced
  • 1 pound of boneless skinless chicken breasts diced into 1 inch pieces
  • 1 28 oz can of whole peeled tomatoes
  • 1 8 oz can of tomato sauce
  • 1 14.5 oz can of low-sodium chicken broth
  • 1/2 pound of uncooked rotini pasta about 2 1/2 cups
  • 2 cups of freshly shredded mozzarella cheese
  • 1/2 cup of freshly shredded parmesan cheese
  • 1 cup of dried panko Japanese-style bread crumbs
  • kosher salt and pepper
  • flat leaf parsley for garnish


  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.