Description
A comforting and easy one-pot meal featuring tender chicken, pasta, and a rich marinara sauce all cooked together and topped with melted mozzarella and parmesan cheese for a delicious Chicken Parmesan Pasta dish.
Ingredients
Chicken
- 2-3 boneless skinless chicken breasts, diced into bite sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Olive oil, for cooking
Vegetables & Aromatics
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
Pasta & Sauce
- 16 oz dried short-cut pasta (rigatoni recommended)
- 24 oz jar of marinara sauce (Newman's Own used)
- Water (to fill empty marinara sauce jar)
Cheese & Garnish
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Additional dried Italian seasoning, optional
- Fresh parsley and/or basil, minced (for garnish)
Instructions
- Cook the chicken: Heat a drizzle of olive oil in a large pot or skillet (a dutch oven works well) over medium-high heat. Add diced chicken and season with salt, pepper, Italian seasoning, and garlic powder. Cook the chicken for about 5 minutes until it is mostly cooked through. Remove chicken from pot and set aside on a plate.
- Sauté aromatics: To the same pot, add the minced onion and garlic. Cook for 2-3 minutes until softened and fragrant.
- Add marinara and water: Pour in the marinara sauce, then fill the empty sauce jar with water and add this water to the pot. Bring the mixture to a boil, then reduce heat to a strong simmer.
- Cook pasta with chicken: Return the chicken to the pot and add the dried pasta. Stir to combine, then cover and cook for 10-15 minutes or until the pasta is cooked to your liking, stirring occasionally to prevent sticking.
- Incorporate cheeses: Once the pasta is cooked, stir in the parmesan cheese and 1/4 cup of the mozzarella cheese until melted and well combined.
- Melt remaining mozzarella: Sprinkle the remaining 3/4 cup of mozzarella cheese evenly on top of the dish. Cook uncovered for another 2-3 minutes or until the cheese melts and becomes gooey.
- Garnish and serve: Optionally sprinkle additional Italian seasoning on top, and garnish with freshly minced parsley or basil before serving.
Notes
- Using a dutch oven or large deep skillet helps to cook the pasta evenly in the sauce.
- Adjust the water amount if the pasta needs more liquid while cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For a lower-fat option, use part-skim mozzarella and reduce olive oil.
- You can swap rigatoni for other short pasta like penne or rotini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American