One Pot Chicken Parmesan Pasta

This easy one pot chicken parmesan pasta is the right choice if you love chicken parmesan but hate washing dishes. In this recipe, everything all cooks in the same pot to create a creamy, cheesy, and delicious meal with minimal mess that the whole family will love.

When I’m stirring the pasta as it cooks, I don’t want to be worried about the liquid slopping up and over the sides. I’m a messy cook, but no one likes to clean up burn on sauces from their stovetop!

If you don’t have a dutch oven, you can use a deep sided skillet, or a stock pot… but I highly recommend picking up a dutch oven, they have so many uses!!

To go alongside this pasta, I like to serve either my homemade cheesy garlic bread, cheesy garlic crescent rolls, or no knead artisan bread. Add a nice green salad and it makes the perfect trio!

Ingredients

• 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
• 1 medium yellow onion, finely minced
• 1 tablespoon garlic paste
• 16 ounces dried rigatoni pasta
• 24 ounces Ragu Old World Traditional Pasta Sauce
• 24 ounces chicken stock
• 1½ cup mozzarella cheese, shredded
• ½ cup Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• salt and pepper, to taste

Instructions

1. In a Dutch oven over medium heat, add olive oil, bite-sized chicken pieces, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine. Cook until chicken is most of the way cooked through.
2. Add onion and garlic paste. Stir to combine. Let cook for 5 to 7 minutes, or until onions are soft and translucent.
3. Pour in pasta sauce and chicken broth. Add rigatoni pasta. Stir to combine. Cover and let cook on a low simmer for 12 to 14 minutes, or until pasta is done.
4. Add mozzarella cheese and stir. Top the pasta with the remaining mozzarella and Parmesan cheese then cover and let melt. Garnish with fresh parsley and serve!

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One Pot Chicken Parmesan Pasta

Recipe by Alexandra

0.0 from 0 votes

Course: Dinner, Lunch

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons 2 olive oil

• 3 3 chicken breasts, diced into bite-sized pieces

• 2 teaspoons 2 italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon 1 garlic salt

• 1 medium 1 yellow onion, finely minced

• 1 tablespoon 1 garlic paste

• 16 ounces 16 dried rigatoni pasta

• 24 ounces 24 Ragu Old World Traditional Pasta Sauce

• 24 ounces 24 chicken stock

• 1 1 ½ cup mozzarella cheese, shredded

• ½ cup Parmesan cheese

• 2 tablespoons 2 fresh parsley, finely chopped

• salt and pepper, to taste

Directions

• In a Dutch oven over medium heat, add olive oil, bite-sized chicken pieces, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine. Cook until chicken is most of the way cooked through.
• Add onion and garlic paste. Stir to combine. Let cook for 5 to 7 minutes, or until onions are soft and translucent.
• Pour in pasta sauce and chicken broth. Add rigatoni pasta. Stir to combine. Cover and let cook on a low simmer for 12 to 14 minutes, or until pasta is done.
• Add mozzarella cheese and stir. Top the pasta with the remaining mozzarella and Parmesan cheese then cover and let melt. Garnish with fresh parsley and serve!

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