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Don't you love it when melty cheese fights back? We can thank this phenomenon for the mass appeal of pizza, mozzarella sticks, baked ziti, chicken Parm, and now this one-skillet baked ziti-chicken Parm hybrid from The Cookie Rookie. The battle with the cheese in this dish is going to be hard-fought, but it's a welcome challenge.
The six ingredients featured in this one-skillet dish are as follows: Italian dressing (not creamy), boneless, skinless chicken breasts cut into cubes, a pound of rigatoni pasta, a jar of marinara sauce, mozzarella cheese, and Parmesan cheese.
Cook the chicken in a skillet using the Italian dressing in place of regular olive oil. Once the chicken is cooked through, add the box of pasta and jar of marinara to the skillet. Here's a fun trick: Fill the empty sauce jar with water and add that to the skillet as well, stirring to combine. This will serve as the cooking liquid that will cook the pasta.
Bring the entire mixture to a boil and reduce to a simmer, cooking while covered until the pasta is al dente. This should take about 15 minutes. (FYI: The pasta on the outer edges of the skillet will be firmer and crispier than the pasta in the middle, but that's okay.) Cover the whole skillet with both the Parmesan and mozzarella cheese and allow it to melt fully. Now you can top with chopped basil for garnish, but full disclosure: That will bump the total ingredient count up to seven.
→ Get the Recipe: One-Pan Chicken Parmesan Pasta from The Cookie Rookie