Creamy Chicken Parmesan Pasta
A delicious and creamy chicken parmesan pasta dish that's easy to make and perfect for any weeknight dinner.
Equipment
- Cast Iron Skillet
Ingredients
Chicken
- 3 breasts boneless, skinless chicken cut into cubes
- 2 tablespoons Italian dressing not the creamy kind
- to taste Kosher salt
- to taste black pepper freshly ground
Pasta
- 16 ounces dry rigatoni pasta 1 box
Sauce
- 24 ounces Marinara sauce store-bought or homemade
Cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- to taste Chopped fresh basil optional, for garnish
Instructions
- Heat the chicken and Italian dressing in a skillet over medium-high heat. Season with salt and pepper.
- Cook chicken until browned and cooked through, about 5 minutes.
- Add pasta and marinara, fill the marinara jar with water and add it to the skillet. Stir lightly.
- Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until pasta is tender.
- Top with Parmesan and mozzarella, cover, and cook for another 2-3 minutes until cheese is melted.
- Garnish with basil (optional) and serve. Enjoy!
Notes
The chicken should reach an internal temperature of 165°F. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.