Tomato Mozzarella Chicken Pasta

Ingredients

For the recipe

• 300 g dried rigatoni pasta
• 450 g boneless, skinless chicken breast, cut into approximately 2 cm pieces
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 500 g marinara sauce
• 125 g fresh mozzarella, drained and torn into small pieces
• 1/2 teaspoon salt, plus extra for the pasta water if desired
• 1/4 teaspoon ground black pepper
• 6 fresh basil leaves, torn

Instructions

1. Bring a large pot of water to a boil and salt it to taste, if desired. Cook the rigatoni according to the package instructions until tender with a little bite. Reserve 240 ml of the cooking water, then drain.
2. Meanwhile, season the chicken with the measured 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the olive oil in a large skillet over medium-high heat.
3. Cook the chicken for approximately 6-8 minutes, turning occasionally, until browned and the largest pieces reach 74°C (165°F) on a food thermometer. Transfer to a clean plate.
4. Reduce the heat to medium and add the onion to the same skillet. Cook for about 4 minutes until softened, adding a small splash of water if it starts to stick. Stir in the garlic and cook for 30 seconds.
5. Add the marinara sauce and simmer gently for 5 minutes, stirring occasionally.
6. Return the chicken and drained pasta to the skillet. Stir until coated and heated through, adding a little reserved pasta water if needed to loosen the sauce.
7. Scatter the mozzarella over the pasta. Cover the skillet and heat on low for 2-3 minutes until the cheese softens. Finish with the torn basil, adjust the seasoning if needed, and serve.