One Pot Cheesy Barbecue Chicken Rigatoni Recipes

ONE POT CHEESY CHICKEN RIGATONI

Steps:

• Preheat oven to 350 F degrees.
• In a dutch oven, drizzle a tablespoon of olive oil over medium high heat.
• Add the precooked chicken and saute until it's no longer frozen.
• Raise the fire to high heat and add the jars of sauce and the water.
• Wait until it comes to a boil and add the rigatoni.
• Stir occasionally.
• In a medium bowl, grate about 1 cup of mozzarella cheese.
• Add the 15 oz ricotta cheese to the mozzarella and stir until well mixed. Set aside.
• When the sauce has cooked down so it's no longer soupy and the pasta is al dente, turn off the heat.
• Add ice cream scoops of the ricotta/mozzarella mixture to the top of the pasta.
• Pop it in the oven for 35 minutes.
• When the timer is up, turn the broiler on for just 3-4 minutes, watching carefully, to add a little brown to the cheese.
• Remove from the oven and let it sit for about 10-15 minutes before serving.

ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO

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.

ONE-POT CHEESY BARBECUE CHICKEN RIGATONI

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.

ONE-POT TACO RIGATONI

Steps:

• Heat 10-inch skillet over medium heat. Add beef; cook until brown, crumbling as it cooks.
• Add taco seasoning mix, stirring to coat beef. Add pasta, chiles, salsa and water, stirring to combine. Heat to boiling; reduce heat to simmering. Cover; cook about 15 minutes, stirring every 5 minutes, until pasta is tender.
• Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until cheese is melted.
• Sprinkle with cilantro just before serving.