This chicken parmesan pasta is an easy, comforting weeknight meal—tender ground chicken, gluten-free pasta simmered in rich marinara, melted mozzarella, and a crisp golden breadcrumb topping. It’s simple to customize for dietary needs and reheats well for meal prep.
Why You’ll Love This Chicken Parmesan Pasta
This one-pot version captures the classic chicken parmesan flavors—savory tomato sauce, seasoned chicken, gooey cheese, and crunchy breadcrumbs—without the fuss of breading and frying. It’s faster, cleaner, and perfect for busy evenings. The dish also makes excellent leftovers; flavors deepen overnight, so it’s a great option for meal prep and easy lunches.
Ingredient Notes
Key ingredient notes to help you customize the recipe:
- Olive oil: For sautéing aromatics and browning the chicken. Avocado oil or butter can be used instead.
- Ground chicken: Lean and quick-cooking. Substitute ground turkey or plant-based crumbles if preferred.
- Garlic & onion: Fresh garlic and diced onion build a savory base; shallots or leeks are fine swaps.
- Gluten-free penne: Holds the sauce well. Use any gluten-free pasta or zucchini noodles for a lower-carb option.
- Marinara: Provides the tomato base. Use a homemade sauce or a clean-label store-bought jar.
- Chicken broth: Cooks the pasta in the sauce and adds depth. Vegetable broth or water with bouillon works too.
- Italian seasoning: A blend of oregano, basil, and thyme—use individual dried herbs if needed.
- Parmesan and mozzarella: Parmesan adds umami; mozzarella melts for that signature pull. Use dairy-free alternatives if required.
- Fresh basil: Brightens the finished dish.
Breadcrumb Topping
- Gluten-free panko: Gives a crunchy topping similar to traditional chicken parmesan. Crushed gluten-free crackers or almond flour are suitable substitutes.
- Butter: Toasts the breadcrumbs to golden crispness. Use dairy-free butter or a drizzle of olive oil if needed.
Step-by-Step Instructions
Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground chicken, 1 tsp salt, ½ tsp black pepper, and 2 cloves minced garlic. Cook 5–7 minutes, breaking up the meat, until browned and cooked through. Remove with a slotted spoon and set aside.
Step 2: In the same pan, add the remaining 1 tbsp olive oil, diced ½ onion, and the remaining 2 cloves minced garlic. Sauté 3–4 minutes until softened and fragrant.
Step 3: Add 12 oz uncooked gluten-free penne, 2.5 cups marinara, 2.5 cups chicken broth, 2 tsp Italian seasoning, remaining 1 tsp salt, and ½ tsp black pepper. Stir and bring to a boil.
Step 4: Simmer 10–12 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed. If the pasta is still firm but liquid is gone, add a splash more broth.
Step 5: Stir the cooked ground chicken back into the pasta and mix in ½ cup grated parmesan cheese.
Step 6: Make the breadcrumb topping: melt 1 tbsp butter in a separate skillet over medium-low heat. Add ¾ cup gluten-free panko, ¼ tsp salt, ½ tsp garlic powder, and ½ tsp Italian seasoning. Stir to coat, spread into a thin layer, and toast 3–4 minutes until golden and fragrant.
Step 7: Sprinkle the toasted breadcrumbs over the pasta and chicken.
Step 8: Arrange 6 thin mozzarella slices over the top. Cover and let sit on low until the cheese melts, or broil/bake at 375°F for about 10 minutes until melted and bubbly. Finish with fresh basil and extra parmesan if desired.
Expert Tips
- Avoid mushy pasta: cook just to al dente since it continues to soften in the sauce. For meal prep, undercook by 1–2 minutes so reheated portions stay firm.
- Quality marinara matters: choose a sauce with simple, clean ingredients for the best flavor.
- Add heat: red pepper flakes in the sauce add a pleasant kick.
- Add vegetables: bell peppers, spinach, or mushrooms make the meal more balanced.
Serving Tips
Serve this chicken parmesan pasta as a full meal or pair it with:
- A simple green salad with a light vinaigrette
- Garlic bread or gluten-free biscuits
- Roasted or sautéed vegetables like asparagus, bell peppers, or Brussels sprouts
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium heat with a splash of broth or water to loosen the sauce, or microwave in 30-second intervals.
Recipe FAQs
Yes. Sauté the chicken on Sauté mode, add the pasta, sauce, and broth, cook on high pressure for 4 minutes, quick release, then stir in the cheese and top with breadcrumbs.
Absolutely. Leftover or shredded rotisserie chicken can be stirred in when you add the parmesan.
If too thin, simmer uncovered a few extra minutes to reduce. If too thick before the pasta is done, stir in a little more broth or water until the pasta finishes cooking.
More Pasta Dishes
One Pot Marry Me Chicken Pasta
Easy Salmon Pasta with Creamy Labneh Sauce
Easy Gluten Free Sausage and Fennel Pasta
Creamy Gluten Free Cajun Shrimp and Sausage Pasta
One Pot Chicken Parmesan Pasta Recipe (Gluten-Free)
Equipment
- large skillet
Ingredients
- 2 tbsp olive oil, divided
- 1 lb ground chicken
- 2 tsp salt, divided
- 1 tsp black pepper, divided
- 4 cloves minced garlic, divided
- ½ onion, diced
- 12 oz gluten-free penne pasta (or pasta of choice)
- 2.5 cups marinara sauce
- 2.5 cups chicken broth
- 2 tsp Italian seasoning
- ½ cup grated parmesan cheese
- 6 thin slices mozzarella cheese
- Fresh basil, for topping
Breadcrumb topping
- ¾ cup gluten-free panko breadcrumbs
- 1 tbsp butter
- ¼ tsp salt
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground chicken, 1 tsp salt, ½ tsp pepper, and 2 cloves minced garlic. Cook 5–7 minutes until browned. Remove and set aside.
- In the same pan, add the remaining 1 tbsp olive oil, diced onion, and remaining 2 cloves garlic. Sauté 3–4 minutes until softened.
- Add uncooked pasta, marinara, broth, Italian seasoning, remaining 1 tsp salt, and ½ tsp pepper. Stir and bring to a boil.
- Cook 10–12 minutes or until pasta is tender and most liquid is absorbed. Add more broth if needed.
- Stir in the cooked ground chicken and ½ cup parmesan cheese.
- While pasta cooks, make the breadcrumb topping: melt butter, add panko, salt, garlic powder, and Italian seasoning. Toast 3–4 minutes until golden and fragrant. Sprinkle over the pasta.
- Top with mozzarella slices. Cover and let melt on low or bake at 375°F for about 10 minutes. Garnish with fresh basil and serve with extra parmesan if desired.
Notes
- Cook pasta to al dente to avoid a mushy texture. For meal prep, undercook by 1–2 minutes.
- Use a high-quality marinara for best flavor.
- Add red pepper flakes for heat or toss in vegetables for more nutrients.
- Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of broth or in the microwave.
- For dairy-free: substitute nutritional yeast for parmesan, dairy-free mozzarella, and vegan butter or ghee for the breadcrumb topping.
Nutrition
Carbohydrates: 57 g |
Protein: 30 g |
Fat: 24 g |
Saturated Fat: 9 g |
Sodium: 2190 mg |
Fiber: 4 g |
Sugar: 5 g
Nutrition facts are estimates and depend on exact ingredients used. For precise values, weigh ingredients and divide by servings.