One Pan Chicken Parmesan Pasta Recipe
Ingredients
- 3 boneless, skinless chicken breasts (cut into cubes)
- 2 tablespoons Italian dressing (not the creamy kind)
- Kosher salt and freshly ground black pepper (to taste)
- 16 ounces dry rigatoni pasta (1 box)
- 24 ounces Marinara sauce (store-bought or homemade)
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- Chopped fresh basil (optional, for garnish)
Instructions
- 1
Heat the chicken and Italian dressing in a 12-inch cast iron skillet set over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
- 2
Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
5 min - 3
Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.
- 4
Simmer
- 5
Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking (see note).
15 min - 6
Cover with grated Parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
4 min - 7
Top with chopped basil (optional) and serve! Enjoy!
Nutrition
Per serving (based on 8 servings)
