One-Pot Chicken Marinara Pasta

If you like chicken parm, you’ll love this easy One-Pot Chicken Marinara Pasta. Bringing together tender rigatoni, a rich crushed tomato sauce simmered with garlic, onion, and Italian herbs, and juicy, seasoned chicken breast. The pasta cooks right in the sauce, soaking up all that delicious flavor while keeping cleanup to a minimum. Finish with fresh basil, a drizzle of olive oil, and creamy burrata for a simple yet elevated family dinner.

What you'll need: Serves 4

For the chicken

  • 1½ lbs boneless, skinless chicken breasts

  • 1 tbsp olive oil

  • ½ cup plain Italian breadcrumbs

  • 1 tsp Italian seasoning

  • ½ tsp garlic powder

  • ¾ tsp kosher salt

  • ¼ tsp black pepper

For the marinara pasta

  • 2 tbsp olive oil

  • 1 medium yellow onion, finely diced

  • 5 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 (28 oz) can crushed tomatoes

  • 3 cups chicken broth, plus more as needed

  • 16 oz dry fusilli, rigatoni or penne pasta

  • 1 tsp Italian seasoning

  • ½ tsp dried oregano

  • ¾ tsp kosher salt, or to taste

  • ¼ tsp red pepper flakes (optional)

  • 2 tbsp fresh parsley, chopped

For serving

  • Fresh burrata

  • Fresh basil leaves

  • Extra virgin olive oil

  • 1 tbsp balsamic glaze

  • Freshly cracked black pepper

How to make it:
1. Heat olive oil in a braiser or large skillet over medium heat. Slice chicken breasts horizontally into thinner cutlets, about ½-inch thick. Pat dry. Combine breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a shallow dish. Lightly brush both sides of the chicken with olive oil. Press chicken into the breadcrumb mixture, coating both sides evenly.Cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Transfer to a wire rack and allow to rest for 5–10 minutes before slicing. {Feel free to cook the chicken in a separate pan to get started on the sauce and pasta to shorten the overall cook time.}

2. Carefully wipe out any burnt breadcrumbs with a paper towel. Add more olive oil to the pan, then add diced onion and sauté for 4–5 minutes until softened. Add minced garlic and tomato paste. Cook for another 1–2 minutes, stirring frequently, until fragrant and the tomato paste deepens in color.

3. Pour in crushed tomatoes and chicken broth. Stir in Italian seasoning, oregano, salt, and red pepper flakes, and balsamic vinegar; stir until combined. Bring the sauce to a gentle boil.

4. Add dry pasta directly to the pot, stirring to coat and submerge the noodles as much as possible. Reduce heat to medium-low and partially cover. Simmer for approximately 12–15 minutes, stirring every 2–3 minutes to prevent sticking. Check pasta for doneness according to the package directions. If the sauce becomes too thick before the pasta is tender, add additional chicken broth, ¼ cup at a time.

5. Once the pasta is al dente, remove the pot from the heat. Stir in fresh parsley and allow the pasta to rest for 3–5 minutes. The sauce will continue to thicken as the pasta absorbs the remaining liquid. Taste and adjust salt and seasonings as needed.

6. Spoon the tomato pasta into individual bowls. Top with sliced Italian-seasoned chicken, fresh basil, and a drizzle of extra virgin olive oil. Finish with torn burrata and freshly cracked black pepper.