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Chicken Parmesan Pasta


  • 2 tablespoons Italian dressing not the creamy kind

  • 3 chicken breasts boneless, skinless, cut into cubes

  • 16 ounces rigatoni pasta small/medium

  • 1 24 ounce Marinara sauce

  • 1/2 cup mozzarella cheese shredded

  • 1/2 cup parmesan cheese grated

  • salt and pepper to taste

  • Chopped fresh Basil for garnish (optional)


  • Heat chicken and Italian dressing in a large 12 inch skillet 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.

  • 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!

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