One Pot Cheesy Chicken Rigatoni Recipes

ONE-POT CHEESY BARBECUE CHICKEN RIGATONI

One-Pot Cheesy Barbecue Chicken Rigatoni image

This incredible one-pot pasta dinner is full of flavor thanks to Cheddar cheese and barbecue sauce, and even better, is ready in just 20 minutes!

Provided by Karly Campbell

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 1/2 cups shredded cooked chicken
6 slices bacon, crisply cooked and crumbled
1/2 cup diced red onion
2 cloves garlic, finely chopped
3 cups uncooked rigatoni pasta (9 oz)
2 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup barbecue sauce
1 cup grated Cheddar cheese
1/4 cup chopped fresh cilantro

Steps:

Heat oil in deep 10- to 12-inch skillet over medium heat.
Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.

Nutrition Facts : Calories 630, Carbohydrate 72 g, Cholesterol 85 mg, Fiber 4 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 14 g, TransFat 0 g

ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO

One-Pot Cheesy White Rigatoni with Peas for Two image

There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 small leek, white and light green parts, thinly sliced into half-moons
1 stalk celery, finely chopped, plus leaves, for garnish
Kosher salt and freshly ground black pepper
1 clove garlic, minced
6 ounces mezze rigatoni
1/2 cup dry white wine
1 teaspoon lemon zest plus juice of 1/2 lemon
1 cup frozen peas
1/2 cup low-moisture shredded mozzarella (2 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
1/3 cup heavy cream
1 tablespoon capers
1 tablespoon chopped fresh rosemary
1 teaspoon fresh thyme leaves, chopped

Steps:

Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.

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