This high protein chicken parmesan pasta skillet has everything you love about chicken parm, with no breading, no frying and only one pan to wash.

Juicy chicken breast, protein pasta and marinara cook together in one big skillet. Then a creamy cottage cheese layer, melted mozzarella and a crunchy parmesan panko topping go on at the end. Each serving has about 55 grams of protein, and dinner is ready in about 35 minutes.

The pasta cooks right in the sauce, so it soaks up all the garlic and tomato flavor (and you skip the colander). I always toast the panko in the pan first. It’s the small step that gives you that crispy chicken parm crunch on top.

If you love this, you’ll also want to try our 30 Easy Chicken Pasta Recipes.

Why You Will Love This Recipe

• One pan: the chicken, pasta and sauce all cook in the same skillet.
• 55g of protein per serving: from chicken breast, protein pasta, cottage cheese and two cheeses.
• No breading or frying: the parmesan panko topping gives the crunch without the mess.
• About 35 minutes: fast enough for a busy weeknight.
• Family friendly: it tastes like classic chicken parm, and nobody notices the cottage cheese.
• Great leftovers: it reheats well for lunch the next day.

Ingredients for Chicken Parmesan Pasta Skillet

You only need a handful of basic ingredients. Here’s what each one does and what you can swap.

Chicken Breast

Boneless, skinless chicken breast cut into bite-size pieces cooks quickly and stays tender in the sauce. Cut the pieces about the same size (roughly 1 inch) so they cook evenly. Boneless thighs work too if you prefer darker meat; they stay a little juicier.

Protein Pasta

Penne, rigatoni or rotini all hold the sauce well. High protein pasta (made with chickpeas, lentils or added wheat protein) has about twice the protein of regular pasta, which is how this dish hits 55 grams. Regular pasta works fine too; the protein just drops to about 47 grams per serving.

Marinara Sauce and Broth

A good jar of marinara is the main flavor here, so use one you like eating straight from the spoon. Low-sodium chicken broth thins the sauce just enough for the pasta to cook right in the skillet.

Cottage Cheese

Blended cottage cheese takes the place of ricotta. It makes the sauce creamy and adds a lot of protein without heavy cream. Blend it until it’s completely smooth so no one can tell it’s there.

Mozzarella, Parmesan and Panko

Shredded mozzarella melts into that classic stretchy layer. Parmesan goes in two places: in the sauce for flavor, and mixed with toasted panko for the crispy chicken parm topping.

Seasonings

Garlic, Italian seasoning, a little smoked paprika, salt and pepper. Add red pepper flakes if you like some heat. Fresh basil on top at the end makes it smell like an Italian restaurant.

How to Make Chicken Parmesan Pasta Skillet

Use a large, deep skillet (12 inch) with a lid, or a wide braiser. It needs to hold the pasta and about 4 cups of liquid.

Step 1: Toast the Panko Topping

Set your large skillet over medium heat and add 1/2 tablespoon olive oil and 1/2 cup panko. Stir constantly for 2 to 3 minutes, until the crumbs are golden brown and smell toasty.

Move them to a small bowl and stir in 1/4 cup of the parmesan. Watch the panko closely, it goes from golden to burnt in seconds. Wipe out the skillet.

Step 2: Season and Brown the Chicken

Cut 1.5 lb chicken breast into 1-inch pieces and pat them dry with paper towels. Dry chicken browns; wet chicken steams.

Toss the chicken with 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the chicken in a single layer and let it sit for 2 minutes without stirring, then stir and cook 2 to 3 more minutes, until golden on most sides. It doesn’t need to be cooked through yet. Move it to a plate.

Step 3: Build the Sauce

Turn the heat to medium. Add 4 minced garlic cloves to the same pan and stir for 30 seconds, until fragrant.

Pour in 2.5 cups (about 20 oz) marinara and 2 cups low-sodium chicken broth. Scrape the bottom of the pan to loosen the browned bits. Those bits add a lot of flavor to the sauce.

Step 4: Cook the Pasta in the Sauce

Bring the sauce to a boil, then stir in 8 oz uncooked protein penne. Push the pasta down so it’s mostly covered by the liquid.

Cover, turn the heat to medium-low and simmer for 10 to 12 minutes, stirring every 2 to 3 minutes so nothing sticks. The pasta is ready when it’s just tender and the sauce has thickened. If it looks dry before the pasta is done, add a splash of broth or water.

Protein pasta cooks faster than regular pasta, so start tasting at 9 minutes.

Step 5: Add the Chicken and Cottage Cheese

While the pasta simmers, blend 3/4 cup cottage cheese until completely smooth.

Stir the chicken (and any juices on the plate) back into the skillet. Simmer 3 to 4 minutes, until the chicken reaches 165°F.

Turn the heat to low and stir in the blended cottage cheese and 2 tablespoons of the remaining parmesan. Keep the heat low here, boiling can make cottage cheese grainy.

Step 6: Melt the Cheese and Add the Crunch

Sprinkle 1 cup shredded mozzarella evenly over the top. Cover the skillet for 2 to 3 minutes, until the cheese melts. For a browned, bubbly top, slide an oven-safe skillet under the broiler for 2 minutes and watch it closely.

Right before serving, scatter the toasted parmesan panko over the top and finish with torn fresh basil.

Tips for the Best Chicken Parmesan Pasta Skillet

Pat the chicken dry.
Moisture on the surface keeps it from browning. Browned chicken has much more flavor.

Don’t overcook the chicken at first.
It finishes cooking in the sauce, so just brown it in step 2.

Stir the pasta often.
Pasta cooked in sauce likes to stick to the bottom of the pan. A stir every few minutes stops that.

Blend the cottage cheese.
A blender or immersion blender makes it silky. Unblended curds stay lumpy.

Add the panko at the end.
If it sits in the sauce, it goes soft. Sprinkle it on just before serving so it stays crunchy.

Use a deep pan.
A shallow skillet can overflow when the pasta goes in. A 12-inch deep skillet or braiser is ideal.

How to Serve Chicken Parmesan Pasta Skillet

Serve it straight from the skillet with extra parmesan and basil. It’s a full meal on its own, but these sides go well with it:

• Caesar salad or a simple arugula salad with lemon
• Roasted broccoli or green beans
• Garlic bread or toasted ciabatta
• Steamed asparagus with lemon
• Extra warm marinara on the side for dipping

How to Store & Customize Chicken Parmesan Pasta Skillet

• Fridge: keep leftovers in airtight containers for up to 4 days. Store the panko topping separately so it stays crisp.
• Reheat: add a splash of broth or water and microwave 90 seconds to 2 minutes, stirring halfway, or warm in a covered skillet over medium-low heat.
• Freeze: freeze without the panko for up to 2 months. Thaw overnight and reheat with a splash of broth.
• Meal prep: divide into 5 containers with a side of roasted broccoli for an easy high protein lunch.
• Swap the protein: use ground turkey or shrimp. Add shrimp in step 5 and cook just until pink.
• Add vegetables: stir in a few handfuls of spinach with the cottage cheese, or add sliced zucchini with the chicken.
• Gluten free: use a gluten free pasta and gluten free breadcrumbs, and check the marinara label.

Chicken Parmesan Pasta Skillet FAQ

Can I use regular pasta?

Yes. Use the same amount. Regular pasta may need 1 to 2 minutes longer, and the protein drops to about 47 grams per serving.

Can I use rotisserie chicken?

Yes. Skip step 2 and stir 4 cups of shredded rotisserie chicken into the sauce in step 5. Just simmer until hot.

Why is my pasta still hard?

The heat may be too low or the lid not tight. Add 1/2 cup broth, cover and simmer 3 to 4 more minutes.

Can I make it without cottage cheese?

Yes. Use ricotta or 1/2 cup Greek yogurt instead, stirred in off the heat.

Do I need an oven?

No. The cheese melts under the lid on the stove. The broiler is only for an extra-browned top.

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