Description
This one-pot Chicken Parmesan Pasta combines tender, seasoned chicken with rigatoni pasta simmered in a rich tomato sauce, then topped with melted mozzarella and Parmesan cheeses. Ready in just 30 minutes, it’s a flavorful, comforting meal perfect for busy weeknights.
Ingredients
Scale
Protein and Seasonings
- 3 chicken breasts, diced into bite-sized pieces
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- Salt & pepper to taste
Aromatics and Base
- 2 tablespoons olive oil
- 1 medium yellow onion, finely minced
- 1 tablespoon garlic paste
Pasta and Sauce
- 16 ounces dried rigatoni pasta
- 24 ounce jar Ragu Old World Traditional Pasta Sauce
- 24 ounce chicken stock
Cheeses and Garnish
- 1½ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- 2 tablespoon fresh parsley, finely chopped
Instructions
- Cook the Chicken: In a large pot over medium heat, heat olive oil then add diced chicken along with Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine, cooking the chicken until nearly cooked through, about 4-5 minutes. Season with salt and pepper to taste.
- Add Aromatics: Add the finely minced onion and garlic paste to the pot with the chicken. Stir well and let cook for 5-7 minutes until the onions are soft, translucent, and flavorful.
- Add Pasta and Sauce: Pour the pasta sauce and chicken stock into the pot. Add the dried rigatoni pasta and stir everything to ensure the pasta is mostly submerged. Cover the pot and simmer on low heat for 12-14 minutes until the pasta is al dente and most of the liquid has been absorbed.
- Add Cheese: Stir in ½ cup of shredded mozzarella to create a creamy texture. Then evenly sprinkle the remaining mozzarella and all the Parmesan cheese on top. Cover the pot again for a few minutes to melt the cheese thoroughly.
- Finish and Garnish: Remove the pot from heat, garnish with fresh chopped parsley, and serve immediately for a comforting and cheesy Chicken Parmesan Pasta experience.
Notes
- Use chicken stock to add depth of flavor; vegetable stock can be substituted for a lighter taste.
- Adjust seasoning to taste, especially salt and pepper after cooking chicken.
- Be careful not to overcook the pasta; it should be al dente for the best texture.
- Fresh parsley adds brightness, but you can substitute with fresh basil or oregano if preferred.
- For a spicier kick, consider adding red pepper flakes when cooking the chicken.
