Chicken Parmesan Pasta Skillet

This Chicken Parmesan Pasta Skillet is a quick one-pan dinner with juicy chicken and tender orzo, all cooked together in about 30 minutes.  

You know I’m all about comfort food that’s easy and balanced and this one hits every note.

Why you’ll love this recipe

• Minimal cleanup: Everything cooks together in one skillet (yes, even the pasta!) so cleanup is a breeze.
• A balanced meal in one pan: You’ve got your protein, carbs, and veggies all in one — no need to figure out extra sides.

Ingredients and substitutions

• Olive oil – Any neutral oil like avocado or canola oil works too.
• Garlic – Fresh or jarred minced garlic both work great.
• Portobello mushrooms – Swap for cremini or white mushrooms.
• Orzo pasta – Any small pasta shape like ditalini or small shells will work in a pinch.
• Tomato/pasta sauce – Use your favourite jarred sauce or homemade marinara.
• Baby spinach – Kale or chopped broccoli make great swaps.
• Mozzarella cheese – Try provolone or an Italian cheese blend for extra flavour.
• Chicken cutlets – Boneless, skinless chicken breasts or thighs both work here.
• Eggs – Used for breading; you can substitute with a splash of milk if needed.
• Flour – All-purpose flour works best, but whole wheat flour is fine too.
• Breadcrumbs – Use panko for extra crunch, or gluten-free breadcrumbs if needed.

How to make

Step 1: Prepare the chicken

Season and bread the chicken breasts then fry them in the skillet for 3-4 minutes per side.

Step 2: Add the mushrooms

Move the chicken to the centre once crispy and golden then cook the mushrooms and garlic around it.

Step 3: Add liquid and pasta

Add the pasta, water and sauce and bring to a boil, then cover and simmer until pasta is cooked.

Step 4: Finish and serve!

Stir in the spinach and top each chicken breast with cheese, put the lid on to let it melt then enjoy!

Frequently asked questions

Can I skip the breading?

You can, but it’s not the same as classic Chicken Parmesan. Skipping the breading changes the texture and flavour, though it will still be tasty if you do.

How can I make this meal lighter or healthier?

Use part-skim mozzarella, add extra veggies, or swap to whole-wheat orzo for more fibre. You’ll keep it flavourful but with a lighter twist. You could skip the breading too, but this takes away the classic Chicken Parmesan feel.

What size skillet should I use?

I recommend using a 12-inch skillet for this recipe. It gives enough room for the chicken and orzo to cook evenly without overcrowding. A slightly larger or smaller skillet can work, but cooking time may differ. I love using these skillets!

Storing and reheating

Storing: Keep leftovers in airtight containers in the fridge for up to 5 days.

Reheating: Sprinkle a little water over top to keep the pasta and chicken from drying out, then microwave for about 2 minutes or warm in the oven at 375°F for 15 minutes.

Freezing: Freeze in individual portions in airtight, freezer-safe containers for up to 3 months.

Defrosting and reheating: You can reheat straight from frozen — microwave for 6–7 minutes, stirring halfway, or bake at 375°F for 30–40 minutes. Always add a splash of water before reheating to bring everything back to life.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on packing this dish up for leftovers
• Freeze this recipe in glass microwave-safe bowls up to 3 months
• Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven