Recipe Spotlight: One-Pan Chicken Parmesan Pasta with Lodge Cast Iron

One-Pan Chicken Parmesan Pasta – Made for Lodge Cast Iron

Looking for a hearty, fuss-free meal? This One-Pan Chicken Parmesan Pasta is a guaranteed crowd-pleaser – rich tomato flavour, juicy chicken, and a cheesy topping, all made in one Lodge skillet. At The Homestore, we love cookware that performs beautifully and lasts for generations – and Lodge cast iron does exactly that.

Why We Love This Recipe

This easy weeknight dinner brings together everything you love about Chicken Parm – tender chicken, flavourful marinara, gooey cheese – with the convenience of one-pot cooking. Best of all, it's made in a Lodge cast iron pan, which retains heat perfectly for even cooking and crispy golden finishes.

What You’ll Need:

2 boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
½ cup flour
1 egg, beaten
1 cup Panko breadcrumbs
¾ cup grated parmesan, divided
¼ cup olive oil
4 cloves garlic, minced
½ tsp red pepper flakes (optional)
2 x 400g cans fire roasted tomatoes, crushed
1 cup water
1 tsp dried basil
1 tsp dried oregano
2 cups Penne pasta (or similar)
½ cup shredded mozzarella
Fresh basil, to garnish

Method

Preheat oven to 180°C (350°F). Butterfly and flatten the chicken breasts to approx. 2cm thickness. Season with ½ tsp salt and pepper. Coat in flour, then egg, then a mix of Panko and ½ cup parmesan.
Heat oil in a Lodge 30cm Cast Iron Skillet over medium-low. Fry chicken 4–5 minutes each side until golden. Set aside.
In the same skillet, cook garlic and red pepper flakes. Add tomatoes, basil, oregano, and remaining salt and pepper. Simmer briefly, crushing tomatoes. Reserve ½ cup sauce.
Add 1 cup water and pasta, stirring to coat. Nestle chicken on top, spoon over reserved sauce, and sprinkle with mozzarella and remaining parmesan.
Bake uncovered for 15–20 minutes until cheese melts and browns. Top with fresh basil and serve.

Cooking Tips

Use a Lodge Blacklock Cast Iron Skillet 30cm or Lodge Cast Iron Skillet 30cm to keep everything in one pan from stovetop to oven. Sauté your chicken and aromatics first, then simmer the pasta directly in the sauce until tender. Finish under the grill with a generous cheese topping for that perfect Chicken Parm melt.