Description
Chicken Parmesan Pasta Recipe made in one pot with juicy chicken, rigatoni, rich marinara, and melted cheese. Quick, easy, and perfect for busy family dinners. Save and enjoy a creamy, cheesy favorite tonight!
Ingredients
2 tablespoons olive oil
3 boneless, skinless chicken breasts, diced
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 shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Instructions
- Cook the Chicken
Heat olive oil in a Dutch oven or large pot over medium heat. Add diced chicken, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir and cook until the chicken is nearly cooked through—about 6–8 minutes. - Add Onions and Garlic
Stir in the minced onion and garlic paste. Continue cooking for another 5–7 minutes until the onion softens and turns translucent. - Simmer with Sauce and Pasta
Pour in the pasta sauce and chicken stock. Add the uncooked rigatoni pasta. Stir to combine, cover the pot, and let simmer on low for 12–14 minutes, stirring occasionally. - Add Cheese
Once pasta is al dente, stir in 1 cup of mozzarella until melted. Sprinkle remaining mozzarella and Parmesan over the top, cover, and allow the cheese to melt fully. - Garnish and Serve
Sprinkle with fresh parsley, season to taste with salt and pepper, and serve hot!
Notes
Use a Dutch oven for best results.
Stir pasta occasionally while simmering.
For golden cheese, place under broiler for 2–3 minutes.
Refrigerate leftovers up to 4 days in an airtight container.
Reheat with a splash of broth to keep the texture creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 plate
- Calories: 563
- Carbohydrates: 65g
- Protein: 46g