Step 1

In a Dutch oven over medium heat, add olive oil, bite-sized chicken pieces, Italian seasoning, garlic powder, onion powder, and garlic salt. Stir to combine. Cook until chicken is most of the way cooked through.

Step 2

Add onion and garlic paste. Stir to combine. Let cook for 5 to 7 minutes, or until onions are soft and translucent.

Step 3

Pour in pasta sauce and chicken broth. Add rigatoni pasta. Stir to combine. Cover and let cook on a low simmer for 12 to 14 minutes, or until pasta is done.

Step 4

Add mozzarella cheese and stir. Top the pasta with the remaining mozzarella and Parmesan cheese then cover and let melt. Garnish with fresh parsley and serve!