How to Make One Pot Chicken Parmesan Pasta

A comforting one-pot pasta with tender chicken, tomato sauce, and melted cheeses for an easy family dinner.

Prep Time10

Cook Time20

Total Time30

Servings: 6 servings

3 chicken breasts diced into bite-sized pieces
2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp garlic salt
1 medium yellow onion finely minced
1 tbsp garlic paste
16 oz dried rigatoni pasta
24 oz Ragu Old World Traditional pasta sauce jar
24 oz chicken stock
1 1/2 cup mozzarella cheese shredded (use 1/2 cup stirred in and remaining for topping)
1/2 cup Parmesan cheese shredded
salt to taste
black pepper to taste
2 tbsp fresh parsley finely chopped, for garnish

Heat 1–2 tablespoons olive oil in a Dutch oven over medium heat.
Add the diced chicken, Italian seasoning, garlic powder, onion powder, and garlic salt; stir to coat and cook until the chicken is mostly cooked through, about 4–6 minutes.
Add the minced onion and garlic paste to the pot; cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.
Pour in the pasta sauce and chicken stock, then add the rigatoni; stir to combine and bring to a low simmer.
Cover and simmer gently for 12–14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Stir in 1/2 cup shredded mozzarella until melted and evenly distributed.
Top the pasta with the remaining mozzarella and the Parmesan; cover briefly until the cheeses melt, about 2–3 minutes.
Season with salt and pepper to taste, garnish with chopped parsley, and serve.