5-Ingredient Chicken Parmesan

If you love cozy weeknight dinners that feel indulgent but are actually simple, this 5-Ingredient Chicken Parmesan is your new go-to. Inspired by comfort-food classics, this recipe uses pantry-friendly components and minimal fuss to deliver melty cheese, tangy sauce, and tender chicken all tossed with whole-wheat rigatoni for a hearty, satisfying meal. It’s straightforward, flavorful, and perfect for busy evenings when you want something that tastes special without a lot of effort.

Why you’ll love this version

• Just five ingredients—easy to shop for and quick to prep.
• Whole-wheat rigatoni provides a nutty, robust texture that stands up to the sauce and cheese.
• Part-skim mozzarella and Parmesan give that classic cheesy pull without being overly heavy.
• Chicken breasts are cut into cubes so cooking time is fast and the pieces stay juicy.
• The recipe is forgiving: swap a spice or two or use different shapes of pasta without changing the delicious result.

Ingredients

• 8 ounces whole-wheat rigatoni, cooked al dente
• 24 ounces spaghetti sauce (jar), sugar-free, divided
• 3/4 cup mozzarella cheese, part-skim, shredded
• 4 boneless and skinless chicken breasts, cut into cubes, if preferred
• 1/4 cup Parmesan, shredded

Make-ahead and serving tips

You can cook the rigatoni and store it, dry, for 1–2 days in the fridge, then reheat gently and finish with sauce when ready to serve. Cooked chicken cubes also keep well for up to 3 days in the refrigerator, making this an ideal meal-prep option. Serve with a simple green salad or steamed vegetables for a balanced plate.

Kitchen tools

• Large pot for boiling pasta
• Large skillet or sauté pan with a lid
• Wooden spoon or spatula
• Measuring cups
• Colander

Cooking time

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Serves: 4

Step-by-step directions

Follow these clear steps to make the 5-Ingredient Chicken Parmesan.

1. Bring a large pot of salted water to a boil. Add 8 ounces whole-wheat rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the rigatoni and set it aside.
2. While the pasta cooks, pat the 4 boneless and skinless chicken breasts dry with paper towels and cut them into cubes if you haven’t already. Season lightly with salt and pepper if desired.
3. Heat a large skillet over medium-high heat. Add a small amount of cooking oil (not listed in the ingredient list—use a neutral oil if you need it) and add the cubed chicken in a single layer. Cook the chicken, stirring occasionally, until each piece is golden on the outside and cooked through, about 6–8 minutes depending on the size of the cubes. Reduce the heat if the chicken browns too quickly.
4. Pour 12 ounces of the 24 ounces spaghetti sauce into the skillet with the cooked chicken. Stir to combine and reduce the heat to medium-low. Simmer for 3–5 minutes so the chicken absorbs flavor and the sauce warms through.
5. Add the drained rigatoni to the skillet with the chicken and sauce. If the mixture seems thick, stir in a splash of the reserved pasta cooking water to loosen the sauce and help it coat the pasta evenly. Toss gently to combine and warm everything together for 1–2 minutes.
6. Sprinkle 3/4 cup mozzarella cheese evenly over the pasta and chicken. Cover the skillet with a lid for 1–2 minutes, or until the mozzarella begins to melt.
7. Once the mozzarella has melted, spoon the remaining 12 ounces of spaghetti sauce over the top in an even layer. Sprinkle 1/4 cup Parmesan, shredded, across the dish for a bright, savory finish.
8. Let the dish sit off the heat for a minute to allow the cheeses to settle, then serve the 5-Ingredient Chicken Parmesan immediately. Garnish with freshly cracked black pepper if desired and offer extra Parmesan at the table.

Notes and variations

• To make this in the oven: after step 5, transfer the mixture to an oven-safe dish, top with mozzarella and Parmesan, and bake at 375°F (190°C) until cheese is melted and bubbling, about 10 minutes.
• For a lighter version, use low-sodium spaghetti sauce and reduce the cheese slightly.
• If you prefer shredded chicken, cook breasts whole in a skillet, then shred and return to the sauce before tossing with pasta.
• Swap whole-wheat rigatoni for your favorite pasta shape—penne, ziti, or even spaghetti all work well.

Nutrition basics

This recipe balances whole-grain pasta with lean chicken and moderate amounts of cheese. Exact nutrition will vary with brand choices and portion sizes, but you can expect a satisfying blend of protein and fiber that keeps dinner simple and filling.

Short shopping checklist

• Whole-wheat rigatoni (8 ounces)
• Sugar-free spaghetti sauce (24 ounces)
• Part-skim mozzarella, shredded (3/4 cup)
• Boneless, skinless chicken breasts (4)
• Parmesan, shredded (1/4 cup)

Final thoughts

This 5-Ingredient Chicken Parmesan proves that a memorable, comforting dinner doesn’t need a long ingredient list. With tender chicken, robust sauce, and gooey cheese all tossed with whole-wheat rigatoni, you get classic flavors and a satisfying meal with minimal effort. It’s perfect for busy nights, leftovers, and anyone who loves a straightforward, hearty pasta dinner.