Tired of endless dishes after cooking? This One-Pot Cheesy Chicken Parmesan Pasta takes the beloved flavors of classic chicken Parmesan—crispy chicken, rich marinara, and gooey mozzarella—and transforms them into a truly cheesy, comforting, and incredibly convenient one-pot pasta dish. It’s the perfect solution for busy weeknights when you crave a hearty, flavorful meal without the fuss. Imagine tender chicken, perfectly cooked rigatoni, and a luscious tomato sauce, all topped with melted cheese, ready to be devoured with minimal cleanup. This recipe brings Italian-American comfort right to your dinner table in under an hour!

• 2 tbs olive oil (for browning the chicken and sautéing garlic, a good quality olive oil enhances flavor)
• 1 lb chicken breast, cubed (boneless, skinless chicken breast cooks quickly and absorbs flavors well. Cube it into even, bite-sized pieces for consistent cooking)
• 2 tsp Italian seasoning (a blend of herbs like oregano, basil, thyme, and rosemary essential for that classic Italian taste)
• 1 tsp salt (to season the chicken and pasta, adjust to your preference)
• 1 tsp garlic powder (adds a foundational garlic flavor to the chicken)
• 1 tsp onion powder (complements the garlic powder, adding depth to the seasoning)
• 1 tbs minced garlic (fresh garlic provides a more pungent and aromatic flavor)
• 16 oz dry rigatoni pasta (rigatoni’s ridges and wide tubes are perfect for catching the cheesy sauce, but other similar pasta shapes can be used)
• 24 oz marinara sauce (use your favorite brand; a high-quality marinara is key for a rich flavor base)
• 3 ½ cups chicken broth (provides liquid for cooking the pasta and infuses it with extra savory flavor)
• 1 ½ cups mozzarella cheese, shredded (the star of the “cheesy” part, providing that delightful melt and stretch; freshly shredded is always best!)

1. Prepare and Brown the Chicken

   Begin by heating 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Ensure the oil is hot but not smoking. Add the cubed chicken breast to the hot oil. Evenly sprinkle all the seasonings over the chicken: 2 teaspoons of Italian seasoning, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Stir well to ensure the chicken pieces are thoroughly coated. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is beautifully browned on all sides and cooked through. This browning step is crucial for developing deep, savory flavors.

2. Build the Sauce and Cook the Pasta

   Once the chicken is cooked, stir in 1 tablespoon of minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Next, add the 16 ounces of dry rigatoni pasta directly into the pot. Pour in the 24 ounces of marinara sauce and 3 ½ cups of chicken broth. Stir everything thoroughly to combine, making sure the pasta is mostly submerged in the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes. Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking. Continue cooking until the rigatoni is tender and most of the liquid has been absorbed, creating a rich, creamy sauce.

3. Melt the Cheese and Serve

   Once the pasta is perfectly al dente and the sauce has thickened, remove the skillet from the heat. Stir in 1 ½ cups of shredded mozzarella cheese. Cover the pot again for a few minutes, or until the cheese has melted into a glorious, gooey layer over the pasta and chicken. Give it a final gentle stir to distribute some of that cheesy goodness throughout the dish, or serve it directly from the pot, allowing each serving to get a generous portion of melted mozzarella. Garnish with fresh basil or parsley, if desired, for an added touch of freshness. Serve immediately and enjoy this comforting, cheesy masterpiece!

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