One Pot Chicken Parmesan (Printable Version)
Tender chicken and rigatoni cooked with tomatoes, garlic, and cheeses in a rich, flavorful sauce.
# Ingredients Required:
→ Protein
01 -
450 g chicken breasts, cubed
02 -
0.25 tsp salt
03 -
0.25 tsp black pepper
04 -
0.5 tsp garlic powder
→ Fats and Oils
05 -
7.5 ml olive oil
06 -
7.5 g butter
→ Pasta and Grains
07 -
225 g rigatoni, uncooked
→ Vegetables and Herbs
08 -
1 can (425 g) tomato sauce
09 -
1 can (425 g) diced tomatoes
10 -
4 garlic cloves, minced
11 -
1 cup (160 g) onion, chopped
12 -
1 tbsp fresh basil, chopped or 1 tsp dried
13 -
1 tsp fresh oregano, chopped or 0.5 tsp dried
14 -
1 tbsp fresh parsley, chopped or 1 tsp dried
15 -
1 tbsp brown sugar
→ Cheese
16 -
33 g Parmesan cheese, grated
17 -
50 g Mozzarella cheese, grated
→ Liquids
18 -
480 ml water
# Guide to Cooking:
01 -
Season cubed chicken with salt, black pepper, and garlic powder evenly.
02 -
Heat olive oil in a large deep skillet over medium heat. Add chicken and cook until golden on the bottom, then flip and cook until golden and internal temperature reaches 74°C. Remove chicken and set aside.
03 -
Add butter and chopped onions to the skillet. Cook until onions become tender, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
04 -
Add tomato sauce, diced tomatoes, fresh and dried herbs, brown sugar, rigatoni, cooked chicken, and water into the skillet. Stir to combine thoroughly.
05 -
Bring mixture to a low simmer. Cover and cook for 15-20 minutes, stirring halfway through, until rigatoni is tender and cooked through.
06 -
Remove skillet from heat. Stir in grated Parmesan cheese, then sprinkle grated mozzarella cheese on top. Cover skillet and let cheese melt for a few minutes.
07 -
Serve immediately, optionally garnished with additional grated Parmesan, red pepper flakes, and fresh chopped parsley.
# Extra Suggestions:
01 -
Use a meat thermometer to ensure chicken reaches 74°C for safe consumption.
02 -
Stir halfway during simmering to prevent pasta sticking.