Description
This Chicken Parm and Pasta Skillet is a quick and cheesy one-pan twist on a classic Italian-American favorite. Crispy chicken, hearty rigatoni, marinara, and melted cheese come together for a comforting, weeknight-friendly dish packed with flavor and ease.
Ingredients
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6 ounces rigatoni pasta
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8 ounces frozen breaded chicken breast
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1 tablespoon olive oil
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2 cloves garlic, thinly sliced (divided use)
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1 (28-ounce) can diced tomatoes, drained
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1 cup marinara sauce
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1 cup shredded Italian cheese blend (divided)
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Small handful fresh basil leaves, chopped or torn
Instructions
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Cook the Pasta:
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Bring a pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and set aside.
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Prepare the Chicken:
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Cook the frozen breaded chicken breasts according to package instructions (bake or air fry until crispy). Cut into bite-sized pieces once cooked.
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Sauté Garlic:
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In a large oven-safe skillet, heat olive oil over medium heat.
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Add half the sliced garlic and sauté for about 1 minute until fragrant.
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Build the Sauce:
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Stir in the drained diced tomatoes and marinara sauce. Add the remaining garlic and simmer for 5–7 minutes to blend flavors.
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Combine and Bake:
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Stir the cooked pasta and chicken into the skillet with the sauce. Mix well.
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Sprinkle half of the shredded cheese over the mixture and stir to combine.
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Top with the remaining cheese and transfer the skillet to the oven. Broil on high for 2–3 minutes until the cheese is melted and bubbly.
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Finish and Serve:
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Remove from the oven, top with fresh basil, and serve hot!
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Notes
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For extra flavor, add red pepper flakes or a spoonful of pesto before broiling.
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Substitute rotisserie or grilled chicken for a lighter version.
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This dish reheats well and makes excellent leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
