Chicken Parmesan Pasta


Recipe Description:
Everyone loves a good pasta dish, throw in chicken and cheese on top of that and what do you call that? AMAZING! This recipe is a show stopper that every one will enjoy. Throw all your ingredients into the 5Qt. MP5 and you'll have a delicious meal ready in 20 mins! Serve with a side salad and garlic bread.

  • 3 chicken breasts, boneless, skinless, cut into cubes
  • 1 lb rigatoni pasta (453g)
  • 1⁄2 cup italian dressing, light (not creamy)(113ml)
  • 24 oz marinara sauce(654ml)
  • 1 cup portabella mushrooms, fresh,(86g)
  • 1 medium onion, shredded, use Cone #2
  • 4 garlic cloves, minced
  • 1 cup chicken or vegetable stock, low sodium(237ml)
  • 1⁄2 cup parmesan cheese, shredded, use Cone #2(50g)
  • 1⁄2 cup mozzarella cheese, shredded, use Cone #2(50g)
  • 4 tbsp basil, chopped(20g)
  • 1⁄2 tsp red pepper flakes(1g)
  • salt & pepper to taste (optional)



  1. Preheat MP5 for 7-9 minutes until a sprinkle of water skitters and dissipates.
  2. Add onion, garlic and mushrooms. Cover and sautée for 3 mins.
  3. Add chicken, italian dressing, rigatoni pasta, marinara sauce, chicken stock, red pepper flakes and basil and combine. Cover and when Vapo-Valve™ begins to click turn heat down to low and cook for for 15 minutes until rigatoni is tender and chicken has cooked through.
  4. Combine the mozzarella and parmesan cheeses and add half into the pasta and combine. Top with the remaining cheese and basil. Cover and cook for 2-3 minutes until cheese has melted.
  5. Serve hot with a side salad and garlic bread.

omit chicken and chicken stock and add in vegetable stock, zucchini, squash, and egg plant to make a vegetarian dish.

Nutritional Information per Serving

Calories: 312
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 19mg
Sodium: 805mg
Total Carbs: 46g
Dietary Fiber: 3g
Sugar: 6g
Protein: 15g

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