One-Pot Chicken Parmesan Pasta – Don’t Lose This!

Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Combine and Melt Cheese:
Stir the cooked chicken back into the pot. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top. Cover the pot for 2–3 minutes, allowing the cheese to melt and create a creamy, cheesy layer.
Garnish and Serve:
Remove from heat and sprinkle with fresh basil leaves for a pop of color and flavor. Serve hot directly from the pot.
Tips and Variations
Vegetarian Option: Replace the chicken with sautéed mushrooms or zucchini for a meatless version.
Pasta Substitution: Use gluten-free pasta if needed to accommodate dietary restrictions.
Spice It Up: Add red pepper flakes or a dash of hot sauce to the marinara for a spicy kick.
Extra Veggies: Toss in spinach, bell peppers, or cherry tomatoes along with the onions for added nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.