Description
A comforting meal of tender chicken and rigatoni pasta simmered in a rich tomato sauce, topped with melted cheese, all cooked in one pot for easy cleanup.
Ingredients
Scale
- 1 lb. Chicken Breasts (cubed)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tbsp Olive Oil
- 1/2 tbsp Butter
- 1/2 lb. Rigatoni (uncooked)
- 1 15 oz. can Tomato Sauce
- 1 15 oz. can Diced Tomatoes
- 4 Garlic Cloves (minced)
- 1 cup Onion (chopped)
- 1 tbsp Fresh Chopped Basil (or 1 tsp dried)
- 1 tsp Fresh Chopped Oregano (or 1/2 tsp dried)
- 1 tbsp Fresh Chopped Parsley (or 1 tsp dried)
- 1 tbsp Brown Sugar
- 1/3 cup Parmesan Cheese (grated)
- 1/2 cup Mozzarella Cheese (grated)
- 2 cups Water
Instructions
- Season the Chicken: Season the cubed chicken with salt, black pepper, and garlic powder.
- Heat the Skillet: Drizzle olive oil in a large deep skillet and set over medium heat. Add the chicken and cook until golden brown, about 4-5 minutes. Flip and cook until fully cooked (165 degrees). Transfer to a plate.
- Sauté the Aromatics: Add chopped onions and butter to the skillet. Sauté until onions are tender. Add minced garlic and stir for another minute.
- Combine Ingredients: Add rigatoni, tomato sauce, diced tomatoes, basil, oregano, parsley, brown sugar, and chicken. Stir to mix evenly.
- Simmer the Pasta: Cover and let cook on low simmer for 15-20 minutes, stirring halfway.
- Add the Cheeses: Remove from heat and stir in parmesan. Sprinkle mozzarella on top, cover to let melt.
- Serve & Enjoy: Dish up and finish with fresh grated parmesan, red pepper flakes, and parsley if desired.
Notes
Prep chicken and vegetables ahead to save time. Can customize with different vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg