I make no lie about how much I love cheese. It’s just such a wonderful thing. My favorite foods involve melty, yummy cheese. Grilled cheese, pizza…well you get the idea. This recipe came out so delicious, the pasta was nice and tender and the skillet had everything come together perfectly!
This recipe goes best with a cast iron skillet if you have it but if you want to put it into a baking dish, it could work that way too. I have made the traditional recipe, and I love it, but this method saves you all the breading time with the chicken. It still has a ton of flavor but keeps the breading out of the melt.
2 boneless, skinless chicken breasts cut into cubes
2 tablespoon Italian dressing
1 box rigatoni pasta
1 jar pasta sauce (see homemade version here)
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1) Take a large cast iron skillet and heat on medium high heat. Add chicken and italian dressing and cook till chicken is browned and cooked. Set aside.
2) Add pasta and sauce to pan and mix. Add 2 cups of water to pan and mix again. Bring to a boil and then reduce to a simmer.
3) Cover and cook for 15 minutes till pasta is tender. Turn on broiler.
4) Add 1/2 the cheeses, mix, then top with remaining and cook for 2-3 minutes. Put skillet under broiler for another 3 minutes for extra melty cheese.