Chicken Parmesan Pasta Recipe - The Cookie Rookie® (2024)

4.10 from 332 votes

Author: Becky Hardin

• ▢ 3 boneless, skinless chicken breasts cut into cubes
• ▢ 2 tablespoons Italian dressing (not the creamy kind)
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 16 ounces dry rigatoni pasta (1 box)
• ▢ 24 ounces Marinara sauce store-bought or homemade
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ ½ cup freshly shredded mozzarella cheese
• ▢ Chopped fresh basil optional, for garnish

• Heat the chicken and Italian dressing in a 12-inch cast iron skillet set over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.

  3 boneless, skinless chicken breasts, 2 tablespoons Italian dressing, Kosher salt and freshly ground black pepper

  

• Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.

  

• Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Lightly stir the mixture to combine.

  16 ounces dry rigatoni pasta, 24 ounces Marinara sauce

  

• Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking (see note).

  

• Cover with grated Parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!

  ½ cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese

  

• Top with chopped basil (optional) and serve! Enjoy!

  Chopped fresh basil

• Note: The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
• If you prefer, you could make this dish with other types of pasta; penne would be great in this dish!
• If you don’t have a large skillet, use a stock pot instead.
• Properly cooked chicken should register 165°F on an instant-read thermometer.
• To make the top layer of cheese extra melty (yum!) just pop the skillet under the broiler for 3-4 minutes.

Storage:Store chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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I just made this it was really easy and very good. Next time I’ll add sausage maybe some broccoli.

As a single working Dad, who hates fast food, I’m always looking for quick and delicious meals. This was a instant hit with my son and his buddies. I used Prego Definitely a keeper!

Was I supposed to cook the pasta first then add to the pot?

We love this meal and make it on the regular. Have you tried freezing it before? Thinking of taking it to a friend but need an option that can freeze if she doesn’t want it tonight.

Loved it. One of my go to chicken recipes. I use Paul Newman’s Sockoroni. Adds a little kick and some vegetables.

Is there a way I could make this whole thing in the crockpot instead of a skillet? I’ve made it before but I’m not the best at making chicken. Thank you for your help!

My husband made this, everyone raved about ot!

Delicious, easy, and the kids loved it! Used rotini noodles since that’s what I had and it turned out great!

I love a one pot/pan dish, but this was a little bit bland for my crew. I used ziti noodles and still had to simmer an extra 10 minutes for them to be close to done. The “brown” on the chicken rubbed off as the dish cooked making that taste plain. I may try this again, but with breaded chicken nuggets rather than just plain chicken. Perhaps just microwave those as they are precooked, and fold them in at the end.