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Per serving
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- 1
Brown the chicken
Dice the chicken breasts into bite-sized pieces. Heat the olive oil in a Dutch oven or deep skillet over medium-high. Add the chicken, season with salt, pepper, the Italian seasoning, and the garlic powder, and cook about 5 minutes until it's most of the way done. It doesn't need to be fully cooked here — it finishes with the pasta. Move it to a plate.
- 2
Soften the aromatics
Mince the onion and garlic. Add them to the same pot and cook 2 to 3 minutes until soft. Don't wash the pot between steps — those browned bits are the whole point of one-pot cooking.
- 3
Build the sauce
Pour in the marinara. Fill the empty jar with water (about 3 cups) and add that too — this is what cooks the pasta, so don't skip it. Bring to a boil, then drop to a strong simmer.
- 4
Cook the pasta
Add the chicken back in along with the dry rigatoni. Stir, cover, and cook 10 to 15 minutes, stirring once or twice, until the pasta is tender. If it looks dry before the pasta is done, splash in a little more water.
- 5
Melt in the cheese
Stir in the parmesan and about 1/4 cup of the mozzarella. Scatter the rest of the mozzarella over the top, cover, and cook another 2 to 3 minutes until it's melted and gooey.
- 6
Finish
Tear over some fresh basil and serve straight from the pot. That's the only dish you're washing tonight.
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One-Pot Chicken Parmesan Pasta
Created by: OnePotWonders
Ingredients
- 3 boneless skinless chicken breast
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 yellow onion
- 3 garlic
- 16 oz rigatoni
- 24 oz marinara sauce
- 3 cup water
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 1 tbsp olive oil
- salt and pepper, to taste
- fresh basil
Instructions
- Brown the chickenDice the chicken breasts into bite-sized pieces. Heat the olive oil in a Dutch oven or deep skillet over medium-high. Add the chicken, season with salt, pepper, the Italian seasoning, and the garlic powder, and cook about 5 minutes until it's most of the way done. It doesn't need to be fully cooked here — it finishes with the pasta. Move it to a plate.
- Soften the aromaticsMince the onion and garlic. Add them to the same pot and cook 2 to 3 minutes until soft. Don't wash the pot between steps — those browned bits are the whole point of one-pot cooking.
- Build the saucePour in the marinara. Fill the empty jar with water (about 3 cups) and add that too — this is what cooks the pasta, so don't skip it. Bring to a boil, then drop to a strong simmer.
- Cook the pastaAdd the chicken back in along with the dry rigatoni. Stir, cover, and cook 10 to 15 minutes, stirring once or twice, until the pasta is tender. If it looks dry before the pasta is done, splash in a little more water.
- Melt in the cheeseStir in the parmesan and about 1/4 cup of the mozzarella. Scatter the rest of the mozzarella over the top, cover, and cook another 2 to 3 minutes until it's melted and gooey.
- FinishTear over some fresh basil and serve straight from the pot. That's the only dish you're washing tonight.