One Pot Chicken Parmesan Rigatoni

about 8
Prep Time
5 minutes
Cook Time
30 minutes


  • 3 tbsp Italian dressing

  • 2 small chicken breasts, cut into 1-inch cubes

  • 8 oz rigatoni pasta

  • 1½ cups marinara sauce

  • 2 cups water

  • ½ cup mozzarella, shredded

  • ½ cup parmesan, grated

  • salt & pepper, to taste

  • fresh basil, to garnish


  1. Heat the bottom dish of the tagine on the stove over medium-high heat.

  2. Once heated for a few minutes, add in the Italian dressing and chicken.

  3. Cook the chicken while stirring frequently until browned and just cooked through, about 7 minutes.

  4. Add in the pasta, marinara, and water. Carefully stir the mixture to combine and make sure the majority of the noodles are submerged.

  5. Bring the mixture to a boil, then reduce the temperature to medium.

  6. Place the lid on the tagine and cook for about 17 minutes or until the pasta is all cooked through. Mix the diced mango and cut vegetables together in a bowl.

  7. Add half of the cheese to the pasta and stir thoroughly to melt and incorporate.

  8. Top the pasta with the remaining cheese. Place the lid back on and cook for an additional 3 minutes until the cheese is fully melted. Or, if desired, move the tagine without the lid to the oven and broil for 4 minutes.

  9. Remove from heat, top with basil and serve.

Recipe inspiration from The Cookie Rookie