Chicken with pasta sauce is one of my favorite Italian dishes. If I have the time, I make my own pasta sauce – but when I don’t have time, I just use a jar of marinara pasta sauce. There are so many different recipes for chicken with pasta sauce, my favorite idea is to simmer the whole casserole in the oven with the pasta sauce and cooked chicken — it gives the chicken a nice golden color.
One Pot Chicken Parmesan Pasta
4.55
/5
30 minutes
All the great chicken parmesan flavors, combined in one easy one pot pasta dish that’s ready in 30 minutes! Less dishes, but a meal with maximum flavor!
Do you love chicken parmesan, but don’t love all the dishes that come with it? Then this is the dish for you! One pot, 30 minutes! The pasta cooks in the pot with all the sauce and chicken, making it super flavorful!
You guys… have you tried one pot pasta dishes before? They. Are. AMAZING!! No waiting for a big pot of water to boil, no draining, no extra pot to wash… just one pot of pure comfort food. I have been dreaming up and testing all kinds of one pot pasta dishes for you all, and I think you’ll be excited with all the options over the next month or so!
ONE POT CHICKEN PARMESAN PASTA
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I love chicken parmesan… SO much. But I definitely don’t love the tedious breading process, so many dishes to wash, and how long it can take to make it! I dreamt up this dish a while ago, then found out The Cookie Rookie had already made a great version… so I headed over to her page and made some tweaks based on what I had on hand. This version is made with everyday ingredients, and is incredibly flavorful!
BUT, WHERE’S THE BREADING??
I opted to omit the breading here… to save calories, recipe steps, and to keep the ultra creamy consistency. If you really need that breading crunch, you could add some toasted Italian panko breadcrumbs to the top of the dish. Of course, you could always bread some chicken tenders and cook them before laying them on top of the pasta, but that defeats the whole “one pot” idea
You can make this one pot chicken parmesan pasta in any large skillet or pot, but I always make it in my enameled dutch oven. When I’m stirring the pasta as it cooks, I don’t want to be worried about the liquid slopping up and over the sides. I’m a messy cook, but no one likes to clean up burn on sauces from their stovetop! If you don’t have a dutch oven, you can use a deep sided skillet, or a stock pot… but I highly recommend picking up a dutch oven, they have so many uses!!
To go alongside this pasta, I like to serve either my homemade cheesy garlic bread, cheesy garlic crescent rolls, or no knead artisan bread. Add a nice green salad and it makes the perfect trio!
In case your family isn’t licking the pot clean by the time dinner is over, this pasta reheats well for lunch the next day!
As the weeknights get busier and busier, do yourself a favor and whip up this 30 minute one pot chicken parmesan pasta!
Chicken Spaghetti With Red Sauce
Chicken Spaghetti with Red Sauce is the perfect go to dinner idea when you have no idea what’s for dinner! It comes together quickly and with just a handful of ingredients.
Why You’ll Love This Easy Chicken Spaghetti
With a few simple ingredients you probably have on hand, can create a meal that is quick, easy and delicious.
This Chicken Spaghetti with Red Sauce will quickly become a regular part of your meal plan and the whole family is going to love it.
Ingredients Needed
- Pasta. Use any shape or size of pasta you have on hand.
- Chicken. I used skinless boneless breasts but you could also use thigh meat.
- Tomatoes. Petite Diced tomatoes and tomato sauce but if you only have whole tomatoes, just smash those up. You could also used crushed tomatoes. Flavor will be the same, just the texture will vary. Use a good quality tomato such as San Marzano.
- Garlic. Fresh minced garlic
- Onion. White or yellow onion will work
- Seasoning. Salt, garlic salt, red pepper flakes and oregano. Could also use some Italian seasoning. I use fresh basil when I have it for great flavor but if you don’t have it, substitute in some dried basil.
- Sugar. Just to sweeten the tomatoes a bit, if needed.
- Olive Oil.
- Red Wine Vinegar. You can also use white vinegar or balsamic vinegar.
- Parmesan Cheese. For garnishing on top.
How To Make Chicken Tomato Pasta
- Cut up chicken breasts into bite size pieces.
- Mix together olive oil, red wine vinegar, garlic, salt and oregano. Place in chicken and marinade in bowl and cover with plastic wrap or use a zippered plastic bag. Let marinate for 30-60 minutes.
- While chicken is marinading, make the sauce.
- Sauté onions and garlic in olive oil.
- Add in a can of diced tomatoes.
- Add a little sugar, red pepper flakes, dried oregano and fresh basil along with a small can of tomato sauce to thicken it up a bit.
- Let sauce simmer in a frying pan for about 20 minutes
- In another pan, add a little olive oil and cook chicken.
- Add the cooked chicken to the sauce and serve it over pasta.
- Finish it off with a sprinkle of fresh Parmesan and some more fresh basil on top.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Absolutely. Dice up your tomatoes and use about 2 cups worth. I would also use a small can of tomato sauce that the recipe calls for or blend up some fresh tomatoes to replace the can of sauce.
Can I make chicken spaghetti ahead.
The sauce can be made ahead of time and even frozen in an airtight container in the freezer for up to three moths. The chicken can also be marinaded, cooked and then frozen also. I keep the sauce separate from the chicken when freezing.
Boil and cook your pasta before serving. Pasta does not freeze well.
Tips For Cooking Perfect Pasta
- Make sure you use a big enough pot. The pasta can expand up to three times in normal size.
- Use enough water to completely cover pasta and allow an inch or two on top.
- Add a little salt to your water to make it boil faster.
- Add the pasta after the water has come to a boil.
- Cook pasta until al dente. You want there to still be some resistance to the pasta when you bite into it. The pasta will continue to cook after you remove it from the water so don’t over cook the pasta. You don’t want your pasta mushy or gummy.
- Drain the pasta when it has reached the desired softness. Do not rinse your pasta with cold water. The starch that is on the noodles gives it flavor and helps the sauce to stick to it.
So next time you are don’t know what’s for dinner give this chicken spaghetti with red sauce a try! Enjoy!
Chicken Spaghetti with Red Sauce
Chicken Spaghetti with Red Sauce is the perfect go to dinner idea when you have no idea what’s for dinner!
6 People
Prep:15 minutes
Cook:10 minutes
Total:25 minutes
Chicken Spaghetti with Red Sauce is the perfect go to dinner idea when you have no idea what’s for dinner! It comes together quickly and with just a handful of ingredients.
INGREDIENTS
- ▢2 skinless boneless chicken breasts bite size pieces
- ▢2 tsp olive oil
- ▢1 tsp oregano
- ▢1/2 cup chopped onion
- ▢3 cloves garlic chopped
- ▢1 28 oz. diced tomatoes
- ▢1 8 oz. tomato sauce
- ▢1/4 tsp red pepper flakes
- ▢2 tsp sugar
- ▢1/2 cups chopped fresh basil reserve some to sprinkle on top
- ▢parmesan cheese grated for varnish
Marinade for Chicken:
- ▢1/4 cup olive oil
- ▢1/4 cup red wine vinegar
- ▢1 tsp oregano
- ▢1/2 tsp garlic salt
INSTRUCTIONS
Marinade for Chicken:
- Mix together marinade ingredients and add cut up chicken
- Marinade for 30-60 minutes and then cook chicken in a frying pan until meat is cooked through
Tomato Sauce
- Saute onions and garlic in olive oil.
- Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil. Simmer for 20 minutes
- While simmering cook marinaded chicken in a frying pan until cooked through
- Add chicken into sauce and serve over pasta
- Garnish with freshly chopped basil and freshly grated Parmesan cheese
TIPS & NOTES:
- Make sure you use a big enough pot. The pasta can expand up to three times in normal size.
- Use enough water to completely cover pasta and allow an inch or two on top.
- Add a little salt to your water to make it boil faster.
- Add the pasta after the water has come to a boil.
- Cook pasta until al dente. You want there to still be some resistance to the pasta when you bite into it. The pasta will continue to cook after you remove it from the water so don’t over cook the pasta. You don’t want your pasta mushy or gummy.
- Drain the pasta when it has reached the desired softness. Do not rinse your pasta with cold water. The starch that is on the noodles gives it flavor and helps the sauce to stick to it.
Quick Chicken Parmesan
- prep time: 5min
- total time: 30min
- serves: 4people
- calories: 4981 serving
Chicken is topped with Prego® Traditional Italian Sauce, mozzarella and Parmesan cheeses, baked to tenderness and served over spaghetti.
Ingredients
cost per recipe: $7.99
- 1 1/4 pound skinless, boneless chicken breast halves
- 2 cups Prego® Traditional Italian Sauce or Fresh Mushroom Italian Sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 8 ounces (1/2 of a 1-pound package) spaghetti, cooked and drained (about 4 cups)
Instructions
- Step 1Place the chicken in a 2-quart shallow baking dish. Top the chicken with the sauce. Sprinkle with the mozzarella cheese and Parmesan cheese.
- Step 2Bake at 400°F. for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce with the spaghetti.