Creamy and cheesy chicken parmesan pasta is a one-pot dish that should be a staple in every house. I mean pasta, lots of cheese, and protein round out this perfect dish and you only need one pot!
Jump to Recipe
I love a one pot meal. Anything that requires less cleanup is a win for us. Other things I love about a meal are if it’s healthy, filling, and something my whole family will love. This one pot chicken parmesan pasta recipe checks all those boxes. The pasta cooks in the liquid and absorbs it all. Then we add chicken for protein. I also stir in blended cottage cheese (promise you will love that) which takes the place of heavy cream while also adding lots more protein. Of course there’s plenty of freshly grated parmesan for flavor and because, well, this is a chicken parmesan pasta dish.
Ingredients needed for the Chicken Parm Pasta
- 1 ½ lbs chicken breast cut into bite sized pieces
- 1 medium onion diced
- 2 garlic cloves minced
- 1 tsp italian seasonin
- 1 tsp garlic powder
- 24oz jar of marinera sauce
- 1 cup Good Culture cottage cheese, blended
- ½ cup parmesan cheese
- 1 cup shredded mozzarella
- 16oz pasta
How to make the Chicken Parmesan Pasta
- Cook chicken on medium/high until mostly cooked through. Season with salt and pepper.
- Remove and place on a plate while you cook the onion for a few minutes. Add the garlic. Cook for a minute, add seasoning and large pinch of salt.
- Then add the sauce, then fill up the sauce jar with water and add that.
- Add pasta and chicken, cover with liquid, cook on a high simmer and cover for 15 minutes. Stir occasionally.
- Stir in blended cottage cheese and parm. Top with mozzarella.
- Serve and store leftovers sealed in the fridge for up to 5 days.
Why we love this recipe…
- Loads of protein and fiber make it healthy and hearty.
- Great for meal prep as it makes 6 servings
- Uses simple ingredients
- Something the whole family loves
More recipes you will like…
Tips & FAQ for the Zucchini Fritters
Penne, rigatoni, something small
I promise if you don’t like cottage cheese, you won’t notice. It just adds creaminess and protein. But no, you don’t have to use it. If you skip it, add at least 1/2 cup of heavy cream as a replacement.
Best to store sealed in the fridge for up to 5 days. Heat on the store or microwave. I do suggest adding more parm for flavor as the flavor tends to weaken as it sits.
Chicken Parmesan Pasta
Ingredients
- 1 1/2 pounds Chicken breast, cut into bite sized pieces
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 24 oz jar of marinera sauce
- 1 cup cottage cheese, blended
- 1/2 cup parmesan, freshly grated is best
- 1 cup shredded mozarella
- 16 oz pasta
Instructions
- Cook chicken on medium/high until mostly cooked through. Season with salt and pepper.
- Remove and place on a plate while you cook the onion for a few minutes. Add the garlic. Cook for a minute, add seasoning and large pinch of salt.
- Then add the sauce, then fill up the sauce jar with water and add that.
- Add pasta and chicken, cover with liquid, cook on a high simmer and cover for 15 minutes. Stir occasionally.
- Stir in blended cottage cheese and parmesan. Top with mozzarella.Serve and store leftovers sealed in the fridge for up to 5 days.
[…] One Pot Chicken Pot Parma […]