Chicken-Rigatoni Stew with Mozzarella

Saucy, chunky, cheesy, and loaded with seared chicken and meaty rigatoni. Add sprinkles of crushed red pepper, freshly grated parmesan cheese and gently fallen basil leaves... are you still standing? Quite possibly a culinary miracle. In one-pot; in less than 30 minutes.

Did you notice the part where I said "one pot"? Aside from the fact that this dish is insanely spectacular on every level, that one piece of information might actually tempt you more. Flavors build inside that pot - starting with sauteed chicken and herbs, and then finishing with the sauce and pasta. Yes, the rigatoni cooks right in the sauce, so it absorbs all the nuances of herbs, spices, sauce, and chicken. It's so complete, I feel sorry for pasta that cooks any other way. 
And look at those little balls of mozzarella! As they hit the sauce, they start to melt on the bottom, so gooey mozzarella works its way into the sauce, and every spoonful of deliciousness. Called bocconcini, look for the fresh balls of mozzarella in the specialty cheese section of your grocery store. You can also use chunks of fresh mozzarella.

Chicken-Rigatoni Stew with Mozzarella

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 1/2 cups tomato sauce (from a carton or can)
2 cups chicken broth or water, plus more if needed
8 ounces rigatoni pasta
4 ounces bocconcini or chunks of fresh mozzarella
Fresh basil leaves for serving
Freshly grated parmesan cheese for serving
Crushed red pepper flakes for serving, optional

Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Add the onion and garlic and cook for 2 to 3 minutes, until golden Add the oregano and basil and stir to coat. Cook for 30 seconds, until the herbs are fragrant.
Add the tomato sauce, broth and pasta and bring to a boil. Reduce the heat to medium-low and simmer for 8 to 10 minutes, until the pasta is tender, adding more broth or water if necessary; stirring occasionally. Note: you may need to keep lowering the temperature to keep the liquid "just simmering" and not boiling.
Remove the pan from the heat and top the pasta and sauce with the mozzarella balls. Serve with the basil leaves, parmesan cheese and red pepper flakes sprinkled over top.

Serves 4