Description
A hearty and flavorful one-pot Chicken Parmesan Pasta that combines tender chicken, rich pasta sauce, and gooey melted cheese, perfect for a comforting weeknight dinner in just 30 minutes.
Ingredients
Scale
Chicken and Seasonings
- 2 tablespoons olive oil
- 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
- 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 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the Chicken: In a large pot over medium heat, heat olive oil and add diced chicken along with Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine and cook until the chicken is 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 allow the mixture to cook for 5-7 minutes, until the onions are softened and translucent, enhancing the flavors.
- Add Pasta and Sauce: Pour in the pasta sauce and chicken stock, then add the dried rigatoni pasta. Stir everything together to ensure the pasta is mostly submerged. Cover the pot and let it simmer on low heat for 12-14 minutes, or until the pasta is al dente and the majority of the liquid is absorbed.
- Add Cheese: Once the pasta is cooked, stir in ½ cup of shredded mozzarella to add creaminess. Evenly sprinkle the remaining mozzarella cheese and all of the Parmesan cheese on top of the pasta. Cover the pot again for a couple of minutes to melt the cheese thoroughly.
- Finish and Garnish: Remove the pot from heat. Garnish with fresh chopped parsley, serve immediately, and enjoy your delicious one-pot Chicken Parmesan Pasta!
Notes
- Use chicken breasts diced into bite-sized pieces for even cooking.
- Simmer the pasta covered to ensure it cooks through evenly in the sauce.
- Feel free to substitute rigatoni with penne or ziti if preferred.
- For extra flavor, add crushed red pepper flakes when cooking the chicken.
- If you prefer a creamier sauce, stir in a splash of heavy cream or milk before adding the cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
