One Pot Chicken Parmesan Pasta Recipe (Gluten-Free)

chicken parmesan pasta in a blue dutch oven surrounded by basil and ingredients

5 from 5 votes

One Pot Chicken Parmesan Pasta Recipe (Gluten-Free)

This chicken parmesan pasta is the perfect weeknight comfort meal - tender chicken, pasta, rich marinara, and melty mozzarella, all topped with a crispy, golden brown breadcrumb topping. This recipe is gluten-free and easy to customize for any other dietary needs.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Italian

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

large skillet

Ingredients

2 tbsp olive oil divided
1 lb ground chicken
2 tsp salt divided
1 tsp 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 the ground chicken 1 tsp salt, ½ tsp pepper, and 2 cloves minced garlic. Cook for 5-7 minutes while breaking up the chicken with a wooden spoon, until cooked through and browned. Remove from the pan using a slotted spoon and set aside.
In the same pan, add the additional 1 tbsp olive oil, diced onion, and remaining 2 cloves garlic. Saute for 3-4 minutes until softened and fragrant.
Add in the uncooked pasta, marinara sauce, broth, Italian seasoning, remaining 1 tsp salt, and ½ tsp pepper. Stir and bring to a boil.
Cook for 10-12 minutes or until the pasta is tender and the broth has been mostly absorbed. If your pasta still isn't cooked and it has absorbed most of the liquid, add a bit more broth.
Stir in the cooked ground chicken and ½ cup parmesan cheese.
While the pasta is cooking, make the breadcrumb topping. Heat the butter in a separate cast iron skillet over medium low heat. Sprinkle the gluten free panko in a thin layer along with the salt, garlic powder and Italian seasoning. Use a spatula to mix it all together with the butter, then spread into a thin layer again. Toast the breadcrumbs over medium low heat, stirring occasionally, for 3-4 minutes until browned and fragrant.Sprinkle the toasted breadcrumbs over the chicken and pasta skillet.
Top the entire dish with the 6 thin mozzarella rounds. You can cover and let it sit over low until melted, or pop in a 375 degree oven for 10 minutes until melted.
Top with fresh basil and enjoy that cheese pull as you scoop out the first bite! Serve with more parmesan, if desired.

Notes

Avoid mushy pasta. Cook the pasta just until al dente, as it will continue softening in the sauce. If meal prepping, slightly undercook it by 1-2 minutes to keep the texture firm when reheated. Adding a splash of extra sauce before storing helps prevent it from drying out!
Use high-quality marinara! A good sauce makes all the difference! Look for one with simple, clean ingredients.
Want a spicy kick? Add red pepper flakes to the sauce for extra heat.
Add veggies! Toss in some bell peppers or spinach for extra nutrients.
Keep leftovers in an airtight container in the fridge for 3-4 days.
Warm in a skillet over medium-high heat with a splash of broth or water to loosen up the sauce. You can also microwave in 30 second intervals.
For dairy free, use nutritional yeast instead of parmesan and dairy free mozzarella cheese. You can use vegan butter or ghee instead of butter.

Nutrition