Description
A creamy, cheesy one‑pot chicken parmesan pasta that’s quick to make and perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 3 boneless skinless chicken breasts, diced into bite‑sized pieces
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- 1 medium yellow onion, finely minced
- 1 tablespoon garlic paste
- 24 oz pasta sauce
- 24 oz chicken stock
- 16 oz dried rigatoni pasta
- 1½ cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- In a Dutch oven over medium heat, add olive oil, diced chicken, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine and cook until the chicken is mostly cooked through.
- Add the onion and garlic paste; stir and cook for 5–7 minutes until onions are soft and translucent.
- Pour in the pasta sauce and chicken stock, then add the uncooked rigatoni. Stir to combine.
- Cover and simmer for 12–14 minutes or until the pasta is cooked through (al dente is ideal).
- Stir in half of the mozzarella cheese. Top with the remaining mozzarella and the Parmesan cheese. Cover and let the cheeses melt.
- Garnish with fresh parsley and serve. (Optional: broil briefly for golden‑brown crispy cheese.)
Notes
- Al dente is the ideal consistency for the pasta—it should be tender but still slightly firm when bitten.
- For golden‑brown crispy cheese, finish the dish under the broiler for a few minutes.
