Chicken and Rigatoni with Spicy Marinara and Mozzarella

Perky rigatoni, tossed with spicy marinara, studded with chicken, and topped with chunks of fresh mozzarella and grated parmesan. This "pantry-raid" meal is ridiculously easy; and you need just two pans and about 30 minutes. Your palate is about to be blown away.

I'm serious - this is a show-stopping, intensely flavorful meal. And it's the ultimate "raid-the-spice-rack" recipe. No chopping onions or garlic. No shredding cheese. Just cook the pasta in one pan and make the chicken and sauce in the other. Then... combine the two, bake for 5 and HELLO! Your new favorite dinner just dropped. Like a boss.

And you can serve everything right-from-the-skillet. My favorite kinda meal!

Chicken and Rigatoni with Spicy Marinara and Mozzarella
Note: If you don't have an oven-proof skillet, transfer the chicken and sauce to a casserole dish before topping with the cheese and baking. 

1 pound rigatoni pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 cups tomato sauce, from a carton or can
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes, plus more for serving
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic or garlic powder
4 ounces fresh mozzarella, cut into 2-inch pieces
Grated parmesan cheese for serving
Fresh parsley or basil leaves for serving, optional

Preheat the oven to 350 degrees.
Cook the rigatoni according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large, oven-proof skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with salt and pepper. Add the tomato sauce, basil, oregano, red pepper flakes, onion, and garlic and bring to a simmer. Reduce the heat to low, partially cover and simmer for 5 to 10 minutes (you can't go wrong here; 5 is enough, 10 isn't too much, especially if you need to wait for the pasta to finish).
Fold in the rigatoni. Remove the pan from the heat and top the chicken and pasta with the mozzarella. Cover with foil and bake for 5 minutes. Uncover and bake for 3 to 5 more minutes, until the cheese melts.
Top with parmesan cheese, more red pepper flakes and parsley/basil (if using).
Serves 4