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This satisfying one pot meal brings together juicy chicken, rigatoni pasta, marinara sauce, and a duo of cheeses for rich comforting flavor. The chicken is seared with Italian seasoning then simmered alongside pasta to absorb the tangy tomato sauce. Topped with a blend of mozzarella and parmesan the dish finishes under a steamy lid until the cheese is perfectly melted and gooey. Fresh parsley or basil add a pop of color and freshness. Easy to prepare and ideal for busy nights it delivers classic Italian inspired flavors with minimal cleanup.
Ingredients
- Boneless skinless chicken breasts: tender pieces that soak up the flavor use the freshest you can find
- Italian seasoning: a classic blend that brings the iconic chicken parm flavor look for a mix with real herbs
- Garlic powder: adds an extra layer of savory depth choose a fine powder for even distribution
- Yellow onion: builds the flavor foundation chop fine so it melts into the sauce
- Fresh garlic: gives the dish that signature aroma and extra punch pick firm fresh cloves
- Dried short-cut pasta: rigatoni or another sturdy shape holds sauce and bites of chicken well
- Marinara sauce: brings all the saucy richness use a brand with real tomatoes and herbs for best taste
- Water: added to the pot so the pasta cooks tender right in the sauce use filtered water if possible
- Mozzarella cheese: provides melt and gooey texture shred your own from a block if you can for best melt
- Parmesan cheese: brings salty and nutty flavor freshly grate if possible for best results
- Salt and pepper: essential for seasoning taste as you go and adjust
- Extra Italian seasoning: adds a fresh herbal boost if you want
- Fresh parsley or basil: fresh herbs for color and freshness right before serving pick vibrant leaves
Step-by-Step Instructions
- Sear the Chicken:
- Dice boneless skinless chicken breasts into bite sized chunks. Pat them dry and season with salt pepper Italian seasoning and garlic powder. Heat a drizzle of olive oil in a large Dutch oven or heavy skillet over medium high heat. Cook the chicken pieces for about five minutes stirring often until they are just about cooked through but not browned. Remove them to a plate so they stay tender.
- Sauté the Aromatics:
- Without cleaning the pot add finely minced onion and garlic to the remaining oil. Lower the heat to medium. Cook for two to three minutes stirring so nothing burns. The onion should soften until translucent and the garlic should smell fragrant.
- Build the Sauce:
- Pour in a full jar of your favorite marinara sauce. Fill the empty jar with water and add it to the pot. Stir well. Raise the heat and bring everything to a gentle boil. The water helps the pasta cook and gives the right saucy consistency.
- Add Chicken and Pasta:
- Add the mostly cooked chicken and all the dry pasta to the bubbling sauce. Stir to coat everything well. Turn the heat down so the sauce simmers strongly. Cover and cook for ten to fifteen minutes. Stir now and then to keep the pasta from sticking. Check the pasta for doneness it should be tender and saucy.
- Melt in the Cheese:
- Once the pasta is ready stir in parmesan and about a quarter cup of mozzarella cheese. Use a spoon to blend the cheese thoroughly into the hot pasta.
- Finish and Serve:
- Sprinkle the rest of the mozzarella over the pasta. Cover for another two to three minutes so the cheese melts and becomes gooey. Garnish with extra Italian seasoning and fresh parsley or basil. Serve hot right from the pot.
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Storage Tips
Let your chicken parmesan pasta cool to room temperature before storing it in an airtight container. It keeps well in the refrigerator for up to three days. To reheat just warm it gently on the stove with a splash of water or in the microwave. Many say the flavors get even better after a night in the fridge.
Ingredient Substitutions
No chicken breasts you can use boneless chicken thighs for a bit more richness. Gluten free pasta can substitute for regular just keep an eye on the cooking time. For a lighter version use part skim cheeses or swap half of the pasta with spiralized zucchini for extra veggies.
Serving Suggestions
A crisp green salad with a lemony vinaigrette cuts the richness nicely. Garlic bread or focaccia is perfect for scooping up extra sauce. If you want some color roasted broccoli or peas add a nice veggie boost and pop of freshness.
Cultural or Historical Context
Chicken parmesan is a beloved Italian American dish often made by breading and frying chicken then oven baking it with sauce and cheese. This one pot pasta captures those same flavors in a faster homestyle way. The ease of using just one pot really shows how classic recipes can fit into busy weeknights without sacrificing flavor.
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Pro Tips
Brown the chicken just until cooked or it can turn rubbery. Stir the pasta once or twice as it cooks to prevent clumping. Always finish with fresh herbs for that pop of color and freshness
Recipe FAQs
- → Can I use a different pasta?
Yes, shorter pastas like penne or ziti work well. Adjust the cooking time as needed depending on pasta shape and size to ensure tenderness.
- → What if I don’t have chicken breasts?
Boneless chicken thighs make a flavorful substitute, adding richness and tenderness to the dish without changing the cooking approach.
- → How do I prevent the pasta from sticking?
Stir the pasta occasionally while it cooks and ensure there is enough liquid in the pot to allow even cooking and prevent clumping.
- → Can this be prepared ahead of time?
It’s best enjoyed fresh, but leftovers store well in the fridge for up to three days. Reheat gently with a splash of water to restore creaminess.
- → Is there a vegetarian version?
Absolutely. Omit the chicken and add extra vegetables or plant-based proteins to maintain a savory, satisfying flavor profile.
- → What cheese is used in this dish?
A combination of mozzarella and parmesan cheeses creates a gooey, melted texture with a nutty, salty flavor enhancing the sauce and pasta.