Chicken Parmesan Pasta Skillet

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This Chicken Parmesan Pasta Skillet is the easy, one pan version of the classic, tender chicken, penne pasta cooked right in a rich marinara sauce, and plenty of melted mozzarella and Parmesan. No breading, no frying, no extra dishes, just a cozy, cheesy dinner ready in about 40 minutes.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 393kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

2 tablespoons olive oil
1 pound chicken breast cut into small pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon Italian seasoning
3 cloves garlic minced
2 cups marinara sauce
2 cups chicken broth low sodium
8 ounces penne pasta uncooked
1 cup mozzarella cheese shredded
½ cup Parmesan cheese grated
2 tablespoons chopped parsley optional

US Customary - Metric

Instructions

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add 1 pound chicken pieces, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for 5 to 6 minutes until the chicken is browned and mostly cooked through.
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
Pour in 2 cups marinara sauce and 2 cups chicken broth, then stir.
Add 8 ounces uncooked penne pasta and stir so the pasta is mostly submerged in the liquid. Bring to a simmer, then cover and cook on medium low heat for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
Sprinkle 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese over the top. Cover and cook for 2 to 3 minutes until the cheese is melted.
Sprinkle with 2 tablespoons chopped parsley before serving.

Notes

Cut chicken evenly: Smaller, even pieces cook faster and stay tender.
Brown for flavor: Don’t skip browning the chicken, it adds so much flavor to the dish.
Keep pasta submerged: Make sure the pasta is mostly covered in liquid so it cooks evenly.
Adjust liquid if needed: If it looks dry while cooking, add a splash of chicken broth.
Simmer, don’t boil: Too high heat will cook off the liquid before the pasta is done.
Use a good marinara: Since it’s the base, a flavorful sauce makes a big difference.
Cheese goes last: Add mozzarella and Parmesan at the end so it melts nicely on top.
Reheating tip: Add a splash of broth or water when reheating to loosen the sauce.

Nutrition