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 the Italian dressing and chicken to the tagine.
  3. Cook the chicken, stirring frequently, until it’s browned and just cooked through, about 7 minutes.
  4. Add the pasta, marinara sauce, and water to the tagine. Carefully stir to combine, ensuring that most of the noodles are submerged.
  5. Bring the mixture to a boil, then reduce the heat to medium.
  6. Place the lid on the tagine and cook for about 17 minutes, or until the pasta is fully cooked through.
  7. While the pasta is cooking, mix the diced mango and cut vegetables together in a bowl.
  8. Add half of the shredded mozzarella cheese to the cooked pasta and stir thoroughly to melt and incorporate.
  9. Top the pasta with the remaining mozzarella cheese. Place the lid back on and cook for an additional 3 minutes, allowing the cheese to fully melt. Alternatively, you can move the tagine without the lid to the oven and broil for 4 minutes to melt the cheese.
  10. Remove the tagine from the heat, top with fresh basil, and serve.

Recipe inspiration from The Cookie Rookie