Description
Chicken Parmesan Pasta is a hearty, comforting one-pot meal that combines tender sautéed chicken, perfectly cooked rigatoni, and rich marinara sauce topped with melted mozzarella and Parmesan cheese. This dish features a crispy garlic panko breadcrumb topping for added texture and flavor, making it a delicious twist on classic chicken Parmesan served in pasta form.
Ingredients
Scale
For the Panko Topping
- 1 tablespoon butter
- 1/2 tablespoon garlic, minced
- ¾ cup panko breadcrumbs
- â…› teaspoon black pepper
For the Chicken Parmesan Pasta
- 1 tablespoon olive oil
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup yellow onion, minced
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 lb rigatoni pasta
- 24 ounces marinara sauce, low or no salt added
- 24 ounces water
- 8 ounces mozzarella cheese, freshly shredded
- ½ cup Parmesan cheese
- Torn fresh basil (optional)
Instructions
- Make Panko Topping: In a large Dutch oven or large pot, melt the butter over medium heat. Add the minced garlic, panko breadcrumbs, and a pinch of black pepper. Toast the panko, stirring frequently until they turn golden brown. Remove the toasted panko from the pot and set aside. Wipe the pot clean with a paper towel to remove any residual crumbs.
- Cook Chicken: Increase the heat to medium-high. Pat the chicken chunks dry with paper towels to ensure better browning. Add the olive oil to the heated pot, then add the chicken pieces. Sauté for about 2 minutes until the chicken is mostly cooked through. Add the minced onion, garlic, dried basil, oregano, and red pepper flakes (if using). Continue cooking for another 3 minutes or until the chicken is fully cooked and the onions become translucent.
- Add Pasta and Sauce: Pour in the rigatoni pasta, marinara sauce, and 24 ounces of water into the pot. If the pasta is not fully submerged, add a couple more ounces of water to cover it completely. Stir the mixture together and cover the pot with a lid.
- Simmer: Bring the contents of the pot to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cook covered for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking or scorching on the bottom. If the liquid evaporates too quickly and the pasta is not fully cooked, add splashes of water as needed. Turn off the heat once the pasta reaches your desired tenderness.
- Add Cheese and Topping: Stir in half of the shredded mozzarella, all of the Parmesan cheese, and fresh torn basil if using. Then evenly layer the remaining mozzarella on top of the pasta. Cover the pot again and allow the cheese to melt for about 2 minutes. Serve immediately, topping each bowl with a generous sprinkle of the toasted garlic panko breadcrumb topping for a delightful crunch.
Notes
- Make sure to pat the chicken dry to get a better sear and reduce splattering.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add crushed red pepper after cooking.
- Using freshly shredded cheese melts better and gives a more authentic flavor than pre-shredded types.
- Feel free to use gluten-free pasta and panko to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
