Chicken Parmesan Pasta Skillet (ONLY 6 INGREDIENTS!

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 Basil, fresh

• Condiments

  • 2 tbsp Italian dressing
  • 1 24-ounce jar Your favorite marinara pasta sauce

• Pasta & Grains

  • 16 oz Rigatoni pasta, small medium sized

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

Found on thecookierookie.com

Description

Ingredients

• 2 tablespoons Italian dressing (not the creamy kind)
• 3 boneless skinless chicken breasts, cut into cubes
• 16 ounces small/medium sized rigatoni pasta
• 1 24-ounce jar of your favorite Marinara pasta sauce (I love Delallos)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• salt and pepper to taste
• Chopped fresh basil for garnish (optional)

Directions

• Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you dont own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
• 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.
• 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. ***
• 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!
• Top with chopped basil (optional) and serve! Enjoy!
• ***The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. Its okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.