One Pan Chicken Parmesan Recipe

Why I Love This Recipe

I like this recipe because it saves time and dishes while still delivering all the classic flavors of Chicken Parmesan. Everything cooks together: the chicken, the pasta, and the sauce. The toasted breadcrumbs give it a crispy finish, and the melty mozzarella and parmesan make it irresistibly creamy. It’s a reliable dinner I turn to when I want something filling, family-friendly, and low-effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp butter

• 2 tbsp Italian seasoned breadcrumbs

• 2 tbsp olive oil

• 4 medium chicken breasts, pounded to an even thickness

• 1 tbsp Italian seasoning

• 1 tsp garlic powder

• 1 tsp salt

For the pasta:

• 1 tbsp olive oil

• 1/2 cup diced onion

• 1 tsp minced garlic

• 2 cups uncooked rotini pasta

• 24 oz pasta sauce

• 1 cup water

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup shredded parmesan cheese

• 1 tbsp chopped parsley

Directions

1. I start by melting the butter in a large skillet over medium heat. Then I toss in the breadcrumbs and toast them until golden. Once they’re done, I remove them and set them aside.

2. After wiping out the skillet, I heat 2 tablespoons of olive oil over medium-high. I season the chicken breasts with Italian seasoning, garlic powder, and salt, then sear them for 2 to 3 minutes on each side until golden. They don’t need to be fully cooked at this point.

3. I remove the chicken and set it aside. In the same skillet, I add 1 tablespoon of olive oil and sauté the onion and garlic until tender, around 3 minutes.

4. Next, I add the uncooked rotini, pasta sauce, and water. After stirring it all together and bringing it to a boil, I gently place the chicken breasts on top and reduce the heat to medium-low. I cover the skillet and let it cook for 15 to 18 minutes, until the pasta is tender.

5. Once the pasta is done, I stir it gently to keep it saucy. Then I top the chicken with mozzarella and parmesan and cover the skillet again to melt the cheese.

6. For extra crispiness, I sometimes place the skillet under the broiler for 1 to 2 minutes to brown the cheese.

7. Finally, I sprinkle the toasted breadcrumbs and chopped parsley on top before serving.

Servings and Timing

This recipe makes 6 generous servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I sometimes swap rotini for penne, fusilli, or even elbow macaroni depending on what I have on hand.

• To make it spicy, I add a pinch of red pepper flakes while sautéing the onion and garlic.

• For a leaner option, I’ve also tried it with boneless skinless chicken thighs.

• I skip the breadcrumbs if I want a quicker or slightly lighter version.

• A sprinkle of fresh basil adds a bright, herby twist at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either microwave it in 1-minute bursts until hot or warm it on the stove with a splash of water to keep the pasta moist. I avoid freezing this dish because the pasta can become too soft once thawed.

FAQs

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (75°C). Since it finishes cooking with the pasta, I don’t worry too much during the searing step.

Can I use jarred pasta sauce?

Yes, I use any 24 oz jar of pasta sauce I like—marinara, tomato basil, or roasted garlic all work great.

What other cheeses can I use?

Besides mozzarella and parmesan, I’ve tried provolone, fontina, or even a little sharp cheddar for a twist.

Can I make this recipe gluten-free?

Yes, I use gluten-free rotini and gluten-free breadcrumbs. Just make sure the pasta cooks through properly.

Do I have to broil it at the end?

Not at all. The broiler step is optional. I usually skip it when I’m short on time or just want to keep it simple.

Conclusion

This One Pan Chicken Parmesan is the kind of dinner I keep coming back to—it’s hearty, flavorful, and comes together with little cleanup. Whether I’m feeding family or making extra for leftovers, this dish always satisfies with its blend of cheesy, saucy goodness.

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