One of my husband’s favorite meals is Chicken Parmesan, but it’s SO messy to prepare with the breading and frying, not to mention time-consuming. This dish has all the flavor of Chicken Parmesan, with no frying and only one dish to clean – everything cooks in one skillet, even the pasta!

Here’s what you will need:

• 3 boneless/skinless chicken breasts
• 1 jar Marinara sauce (24 oz)
• 1 box Rigatoni pasta
• 2-3 tbs Italian dressing
• 2 cups mozzarella cheese
• a handful of parmesan cheese
• chopped fresh basil

Start off by cutting the chicken breasts into bite-size chunks while heating a greased skillet on medium heat. Toss the chicken pieces in the Italian dressing to coat them. 

Cook chicken pieces in skillet until they are cooked through, turning them over to make sure all sides get cooked. This should only take a few minutes since the pieces are so small.

The liquid will look sort of yellow – this is normal from the Italian dressing mixing with the chicken juices. When the chicken is completely cooked, add in the jar of marina sauce, then fill the same jar with water and pour in along with the pasta.

It will look very watery, but the pasta will absorb most of it. Bring to a boil, then reduce to a simmer and cover with a lid. Cook about 15 minutes, or until the pasta is cooked, stirring every now and then.

The water will be absorbed by the pasta, leaving just enough sauce behind. Now cover with both cheeses, but do not stir. Put the lid back on until the cheese melts, just a couple of minutes, then add the basil over the top.

That’s it! Easy to make, no frying, only one pan to wash, and it looks beautiful!

Thanks y’all!

– Nikki