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ONE POT CHICKEN PARMESAN PASTA


















  • 2-3 boneless skinless chicken breasts, diced into bite sized
    pieces

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1 medium yellow onion, minced

  • 3 cloves garlic, minced

  • 16 oz dried short-cut pasta (I used rigatoni)

  • 24 oz jar of your favorite marinara sauce (I used Newman's
    Own)

  • water to fill empty marinara sauce jar

  • 1 cup mozzarella cheese

  • 1/2 cup parmesan cheese

  • salt and pepper, to taste

  • additional dried Italian seasoning, optional

  • fresh parsley and/or basil, minced for garnish


















  1. To a large pot or skillet (I used my dutch oven), add a
    drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper,
    Italian seasoning and garlic powder. 
    Cook about 5 minutes, until chicken is most of the way cooked
    through.  Remove to a plate.

  2. Add onion and garlic to the pot and cook about 2-3 minutes,
    until soft.  Pour in marinara sauce, fill
    up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong
    simmer.

  3. Add chicken and pasta, stir, then cover and cook for 10-15
    minutes, until pasta is cooked to your liking. 
    Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.

  4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the
    dish and cook another 2-3 minutes, until cheese is melted and gooey.

  5. Sprinkle with additional Italian seasoning if desired, and
    garnish with parsley or basil.


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