- In a large, deep skillet or Dutch oven, combine the rigatoni, tomato sauce, and chicken stock. Stir to combine and make sure the pasta is mostly submerged in the liquid.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.
- Cover and cook for about 12-15 minutes, stirring occasionally, until the rigatoni is tender and has absorbed most of the liquid.
- Once the pasta is cooked, season with salt and pepper to taste.
- Sprinkle mozzarella and Parmesan cheese over the top. Cover the pot and let the cheese melt for 2-3 minutes.
- Garnish with chopped fresh parsley before serving.
Serving and Storage:
Serve the pasta hot and cheesy straight from the pot. This dish pairs well with a side salad or garlic bread for a complete meal.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of chicken stock to loosen the sauce if needed.
Tips:
- Use a wide, deep skillet or Dutch oven to ensure even cooking and enough liquid for the pasta.
- Stir occasionally to prevent the pasta from sticking to the bottom.
- Add cooked chicken, sausage, or vegetables for an even heartier one-pot meal.
- For extra flavor, sprinkle red pepper flakes or garlic powder when cooking the pasta.
Conclusion:
One-Pot Chicken Parmesan Pasta is a simple, comforting dish that delivers the flavors of classic chicken Parmesan in a quick, weeknight-friendly format. Minimal cleanup and maximum cheesy goodness make it a recipe you’ll return to again and again.
FAQ:
Can I use other pasta shapes?
Yes, penne or ziti work well. Adjust cooking time as needed for different pasta types.
Can I add cooked chicken?
Absolutely — stir in diced cooked chicken during the last few minutes of cooking for extra protein.
Can I make it vegetarian?
Yes — use vegetable stock instead of chicken stock and skip any meat additions.
Can I prepare this ahead of time?
You can make it ahead and store it in the refrigerator. Reheat on the stove or microwave, adding a splash of stock to loosen the sauce.
Can I make it creamier?
Stir in ¼ cup of heavy cream or cream cheese at the end for an extra creamy texture.
