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4.57 from 16 votes

Chicken Parmesan Pasta

All your favorite Chicken Parmesan flavors in a quick and easy one pot pasta dinner! This Chicken Parmesan Pasta Dish is a new family favorite.
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 647kcal
Author: Nancylynn

Ingredients

  • 2 lbs chicken breast tenderloins diced into pieces and seasoned with salt, pepper, and garlic powder
  • ½ onion diced
  • 2 teaspoon olive oil
  • 3 cloves garlic minced
  • ½ cup water or broth to scrape off any burned bits
  • 2 ¼ cups gluten free pasta
  • 28 oz crushed tomatoes 1 large can
  • 2 tablespoons fresh basil or 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 cup freshly shredded or cubed mozzarella
  • cup Pecorino Romano or high quality Parmesan Cheese
  • 1/4 cup breadcrumbs optional

Instructions

Instant Pot

  • Set Instant Pot to saute and wait for it to read hot.  Then add in olive oil and diced chicken and allow chicken to brown a bit.  Add in diced onions and cook until onions begin to get tender and translucent. Add in garlic, stir and cook until garlic is fragrant. 
  • Add water or broth to the Instant Pot and use a wooden spoon to scrape off any brown bits at the bottom of the pot, so you don’t trigger a burn notice.  Then layer uncooked pasta over chicken and veggies. 
  • Mix basil and oregano into the crushed tomatoes and then layer that over the pasta.  Do not stir!
  • Place lid on your Instant Pot and set on manual/pressure cook for three minutes. 
  • After cook time, do a quick release.  When it’s safe and all air has been released, carefully open lid.  Stir in parmesan cheese and top with shredded mozzarella and place lid on IP so cheese will melt.  
  • Alternatively, you can place the pasta mixture in a broiler safe dish, top with cheese and breadcrumbs, and broil for a few minutes watching carefully until cheese is brown and bubbly.
  • Enjoy with addition parmesan cheese, if desired!  I usually top with extra pecorino romano to make it a perfect blue! 

Stove Top

  • Heat a large dutch oven over medium low heat and add in 1 tsp oil and diced chicken.  Cook chicken through, then remove from the pot.  Add in remaining oil and diced onions and cook until onions begin to get tender and translucent. Stir and cook until garlic is fragrant. 
  • Add in 3 cups of water or broth and can of crushed tomatoes.  Stir in pasta and seasonings and bring to a boil. 
  • Once boiling, reduce heat to medium and cook for 15-20 minutes, stirring occasionally, or until all liquid is absorbed. The mixture will continue to thicken once heat is off.
  • Once thickened, stir in the cooked chicken and 1/2 cup mozzarella cheese. Turn off heat.
  • Pour the rest of the mozzarella cheese on top, in addition to the parmesan. It will melt as it cools.
  • Alternatively, you can place the pasta mixture in a broiler safe dish, top with cheese and breadcrumbs, and broil for a few minutes watching carefully until cheese is brown and bubbly.
  • Enjoy with addition parmesan cheese, if desired!  I usually top with extra pecorino romano to make it a perfect blue! 

Notes

21 Day Fix: 1 YELLOW, 1 RED, ¾ GREEN, 2/3 BLUE, 1/3 TSP (per serving)
WW: 7 points (per serving) [Calculated using reduced fat cheese and GF penne pasta]

Nutrition

Serving: 1.25cups | Calories: 647kcal | Carbohydrates: 87g | Protein: 46g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 602mg | Potassium: 1003mg | Fiber: 5g | Sugar: 7g | Vitamin A: 530IU | Vitamin C: 15mg | Calcium: 227mg | Iron: 3mg