Chicken Parmesan has so many steps and takes so much time to make that it isn’t exactly a good meal to make during the week. We have the answer! Our One Pot Chicken Parmesan Bake has all the flavors and textures you crave without so much work.
Chicken Parmesan might be one of my favorite foods. There’s just something about the combination of juicy chicken, crisp breading, tangy sauce, and gooey cheese that I never get tired of. While the traditional recipe is great as it is, it’s always fun to mix things up. We have an entire Chicken Parmesan series here on TheCookful, with recipes like Chicken Parmesan Meatballs and even a Grilled Chicken Parmesan with fresh tomatoes.
I’m here today to add yet another chicken parm recipe to the site, and it might be my favorite one yet. This One Pot Chicken Parmesan Bake is super easy to make and it has so much flavor. It’s different from this Chicken Parmesan Skillet because it’s more of a pasta dish and it’s a complete one pot meal – no need for another side dish to serve it with!
How do I make One Pot Chicken Parmesan Bake?
This recipe follows the simple one pot pasta formula. If you’ve ever made one of our other one pot recipes before, you’ll know how easy it is. You’ll start by sauteing the chicken, then cook the vegetables.
For this recipe, we’ll use onion and red bell pepper. I love the slight sweetness that the pepper adds to the sauce – it’s so good. Season your vegetables with garlic, basil, and oregano and then add chicken stock, heavy cream, diced tomatoes, and dry penne pasta. Everything will cook together and create the most beautiful creamy tomato sauce.
Then, mix in mozzarella and Parmesan cheeses and sprinkle the pasta with panko bread crumbs. Finally, stick the pot under the broiler for a few minutes so the breadcrumbs get toasty and crispy. Spraying them with cooking spray helps them get nice and golden brown.
Do I have to boil the pasta first?
No. That’s the magic of this recipe. The pasta cooks right along with the sauce. That way, it absorbs even more flavor than usual. Bonus – you have one less pot to wash when dinner is over.
What kind of pot should I use?
The crispy breadcrumb topping is one of the best parts of this pasta recipe, so it’s helpful to use a wide, shallow pot that has lots of surface area. You’ll also want to be sure to use a pan that can safely go under the broiler. A braiser is perfect for the task.
Do I have to use chicken?
Not at all. Feel free to mix up your protein. Chicken is classic, but you can also use veal or even shrimp. Just be sure to cook it completely in step one. You can also make a vegetarian version by swapping out the chicken for cubed eggplant. In that case, add the eggplant along with the pepper and onions.Print
- 1 lb. cubed chicken breasts
- 2 Tbsp. cooking oil, divided
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 3 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 (14.5 oz.) can diced tomatoes
- 12 oz. dry penne pasta
- 2 cups mozzarella, divided
- ½ cup Parmesan
- 1 cup pasta sauce
- ½ cup panko bread crumbs
- Season the chicken liberally with salt and pepper. Heat 1 tablespoon of the oil in a broiler-safe pan over medium-high heat. Add the chicken and cook, stirring occasionally until cooked through. Transfer it to a plate.
- Return the pan to the stove and add the remaining oil. Add the onion and red bell pepper. Cook until softened, stirring occasionally, 3-5 minutes.
- Add the garlic, basil, and oregano. Cook 30 seconds, stirring constantly. .
- Add the stock, cream, diced tomatoes, 1 teaspoon salt, and ½ teaspoon pepper. Heat to a simmer, stirring frequently, and then immediately add the pasta.
- Turn on your broiler to preheat.
- Reduce the stove top temperature to keep it at a low simmer, stirring often until the pasta is cooked, approximately 13-15 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
- Once the pasta is cooked, stir in the cooked chicken, 1 cup of mozzarella, and Parmesan.
- Drizzle with 1 cup pasta sauce and remaining cup of mozzarella cheese. Sprinkle with panko bread crumbs and spray with cooking spray.
- Put under broiler until crumbs are toasted and cheese is melted, approximately 2-5 minutes. Watch it carefully so the bread crumbs don’t burn.