One Pot 3 Cheese & Chicken Pasta Bake

I sure am loving these one pot pasta meals. 

Not that it's hard, but boiling the pasta separate has always seemed 

like somewhat of a hassle.

I don't even precook my lasagna noodles anymore and they turn out great. You can check out how I prepare the noodles here.

Anyway, this was delicious and the pasta was cooked perfectly.

Linked with Foodie Friday and Weekend Potluck.

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One Pot 3 Cheese & Chicken Pasta Bake

1 tbsp oil
4 skinless boneless chicken breasts
Salt and pepper
1 onion, chopped
1/8 tsp red pepper flakes
1 tsp Italian seasoning
4 cloves garlic, chopped
1 tbsp tomato paste
1 28 oz can crushed tomatoes
1 tsp red wine vinegar
1 tsp sugar
3 cups chicken broth
12 oz rigatoni or penne pasta
4 oz Havarti cheese, grated
4 oz mozzarella cheese, grated
1/4 cup heavy cream or half and half
1/2 cup fresh grated parmesan cheese
Fresh chopped parsley or basil, for garnish

Preheat oven to 350*

Heat oil in a large oven proof skillet. Salt and pepper chicken on both sides; brown on both sides 2-3 minutes per side. No need to cook until done because they will continue cooking in the oven. Set aside to rest then cut into bite size pieces.

Add onion, pepper flakes and Italian seasoning to the same skillet with more oil if necessary. Saute until onion is softened, scraping up any bits on the bottom as it cooks. Add garlic and cook 1 minute. Stir in tomato paste to combine and let it cook 20-30 seconds. Add crushed tomatoes, red wine vinegar, sugar and chicken broth. Bring to a boil; stir in pasta and chicken. At this point I taste for seasoning. Just remember you still have the parmesan to add. Cover and bake 20 minutes.

Remove skillet from oven and stir in Havarti, mozzarella and cream. Replace lid and continue baking 15 minutes. Stir, then sprinkle parmesan cheese over the top and continue to bake, uncovered, 10 minutes.

Garnish with basil or parsley, if desired.