Chicken Parmesan Pasta Skillet
If you are looking for a weeknight dinner that checks every box, this Chicken Parmesan Pasta Skillet is about to become your new go-to. We are talking tender chicken, penne pasta, and a rich, creamy marinara sauce all coming together in one skillet, topped with golden lemon-Parmesan breadcrumbs for a little extra crunch. It is everything we love about classic chicken Parmesan, but way faster and with way fewer dishes.
We are big fans of chicken Parmesan around here, and if you are too, you have got to check out our Chicken Parmesan Sliders, our classic Chicken Parmesan, and our mouthwatering Melt in Your Mouth Parmesan Chicken.
Table of contents
Why You’ll Love This Recipe
- One pan, done: Everything cooks in a single skillet, which means minimal cleanup and maximum flavor.
- Great for using up leftovers: Got leftover rotisserie or baked chicken in the fridge? This recipe was made for exactly that.
- That creamy tomato sauce: A splash of heavy cream and a little lemon zest takes the marinara to a whole new level.
- That crispy breadcrumb topping: The lemon-Parmesan breadcrumbs add that classic chicken Parm crunch we all know and love.
- Ready in 40 minutes: From prepping to plating, this whole meal comes together in about 40 minutes flat.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Here is a quick look at what you will need for this recipe. The star of the show is the leftover chicken breast, but this also works great with rotisserie chicken. Cremini or button mushrooms both work wonderfully, and the fresh baby spinach wilts down quickly into the sauce. The lemon-Parmesan breadcrumb topping is totally worth the extra few minutes it takes to make. Full ingredient amounts are listed in the printable recipe card below.
Variations
- Swap the pasta: Any short pasta works here. Rigatoni, ziti, or rotini are all great options.
- Go dairy-free: Skip the heavy cream and use full-fat coconut milk instead, and leave off the cheese or use a dairy-free alternative.
- Add more veggies: Toss in diced zucchini, roasted red peppers, or sun-dried tomatoes along with the mushrooms.
- Make it spicy: Stir in a pinch of red pepper flakes or a few dashes of hot sauce when you add the marinara.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until browned and tender.
- Stir in the fresh spinach and cook until wilted, about 1 to 2 minutes.
- Add the cooked chicken along with the salt, black pepper, garlic powder, and Italian seasoning. Stir to combine.
- Pour in the marinara sauce and stir well. Reduce the heat slightly and let the mixture simmer for 3 to 4 minutes. Stir in the heavy cream and lemon zest, then cook for another 1 to 2 minutes until the sauce is warmed through and slightly creamy. Add the remaining ingredients.
Expert Tips
- Don’t skip the breadcrumb topping. It takes only a few minutes and is what really makes this dish taste like the full chicken Parm experience.
- Cook your pasta al dente. It will continue to absorb the sauce once you toss it in, so pulling it just slightly underdone keeps it from getting mushy.
- Use a large oven-safe skillet if you can. That way you can pop it straight under the broiler to melt and bubble the cheese without any extra dishes.
- Taste and adjust your seasoning before adding the pasta. The marinara brand you use can vary a lot in saltiness, so always give it a taste first.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! If you don’t have leftover chicken on hand, just cook a fresh chicken breast. Season it with salt, pepper, garlic powder, and Italian seasoning, then pan-sear or bake it before slicing it into bite-sized pieces.
Yes! You can make the pasta and sauce ahead of time and store it in the fridge for up to 3 days. We recommend making the breadcrumb topping fresh right before serving so it stays crispy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts until warmed through.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chicken Parmesan Pasta Skillet
Equipment
- large pot
- Colander
- Large oven-safe skillet
- small skillet
- measuring cups and measuring spoons
- Cutting board
- sharp knife
- wooden spoon or spatula
- Microplane or zester
Ingredients
For the Pasta Skillet
- 2 cups uncooked penne pasta
- 1 pound cooked chicken breast cut into bite-sized pieces
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 ½ cups sliced cremini or button mushrooms
- 2 cups fresh baby spinach
- 24 ounces marinara sauce
- ¼ cup heavy cream
- Zest of 1 lemon
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese plus more for serving
For the Lemon-Parmesan Breadcrumb Topping
- ½ cup plain breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- Zest of 1/2 lemon
Optional Garnish
- Fresh basil leaves
- Additional grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
- Sauté the mushrooms: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until browned and tender.
- Add the spinach and chicken: Stir in the fresh spinach and cook until wilted, about 1 to 2 minutes. Add the cooked chicken along with the salt, black pepper, garlic powder, and Italian seasoning. Stir to combine.
- Build the sauce: Pour in the marinara sauce and stir well. Reduce the heat slightly and let the mixture simmer for 3 to 4 minutes. Stir in the heavy cream and lemon zest, then cook for another 1 to 2 minutes until the sauce is warmed through and slightly creamy. Taste and adjust the seasoning as needed.
- Combine with pasta: Add the cooked penne to the skillet and toss until the pasta is evenly coated with the sauce. Sprinkle the mozzarella and 1/4 cup Parmesan cheese evenly over the top.
- Prepare the breadcrumb topping: In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the breadcrumbs, 2 tablespoons Parmesan cheese, and the lemon zest. Cook for 2 to 3 minutes, stirring frequently, until the breadcrumbs are golden brown and fragrant.
- Melt the cheese: If using an oven-safe skillet, place the skillet under the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly. If not using an oven-safe skillet, cover with a lid and allow the cheese to melt over low heat.
- Finish and serve: Sprinkle the toasted lemon-Parmesan breadcrumbs over the top just before serving. Garnish with additional Parmesan cheese and fresh basil, if desired.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
