Description
This cheesy chicken rigatoni skillet is a delicious one-pot meal combining tender chicken, rigatoni pasta, and rich marinara sauce, topped with melted mozzarella, parmesan, and a crunchy toasted garlic panko breadcrumb topping. It’s an easy stovetop recipe perfect for a comforting weeknight dinner.
Ingredients
Scale
Toasted Panko Topping
- 1 tablespoon butter
- 1/2 tablespoon garlic, minced
- ¾ cup panko breadcrumbs
- â…› teaspoon black pepper
Chicken and Sauce
- 1 tablespoon olive oil
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup yellow onion, minced
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 lb rigatoni pasta
- 24 ounces marinara sauce, low or no salt added
- 24 ounces water (plus extra if needed)
- 8 ounces mozzarella cheese, freshly shredded
- ½ cup parmesan cheese
- Torn fresh basil (optional)
Instructions
- Toast Panko Breadcrumbs: In a large Dutch oven or pot over medium heat, melt the butter. Add the minced garlic, panko breadcrumbs, and a pinch of black pepper. Stir frequently and toast until the panko is golden brown. Remove from heat and set aside. Wipe out any remaining crumbs from the pot with a paper towel.
- Sauté Chicken and Aromatics: Increase heat to medium-high. Pat the chicken chunks dry with a paper towel. Add olive oil to the pot, then add chicken pieces. Sauté for about 2 minutes until mostly cooked. Add minced onion, garlic, dried basil, oregano, and red pepper flakes if using. Continue cooking for another 3 minutes until chicken is cooked through and onions are translucent.
- Add Pasta and Sauce: Pour in the rigatoni pasta, marinara sauce, and 24 ounces of water. If the pasta is not fully submerged, add a couple more ounces of water until covered. Stir to combine, then cover the pot with a lid.
- Cook Pasta: Bring the pot to a boil, then reduce heat to low for a gentle simmer. Cook covered for 12-15 minutes, stirring occasionally to prevent sticking or burning on the bottom. Add small splashes of water if necessary to keep pasta submerged. Turn off heat once the pasta is cooked to your liking.
- Add Cheese and Melt: Stir in half of the shredded mozzarella and all of the parmesan cheese, along with torn fresh basil if using. Top with the remaining mozzarella, cover with the lid, and allow the cheese to melt for about 2 minutes before serving.
- Serve: Serve immediately, topping each bowl with a generous sprinkle of the toasted garlic panko breadcrumbs for a delightful crunch.
Notes
- Use shredded fresh mozzarella for best melting and texture.
- Adjust the water amount to ensure pasta is fully covered; this prevents uneven cooking.
- Red pepper flakes are optional for a mild kick.
- Fresh basil adds a bright flavor but can be omitted or substituted with dried basil.
- For gluten-free, substitute rigatoni and panko with gluten-free alternatives.
