Chicken Rigatoni
A delicious and comforting Chicken Rigatoni recipe, perfect for a weeknight meal. Tender chicken and rigatoni pasta are tossed in a creamy tomato sauce, creating a flavorful and satisfying dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 28 ounce Crushed tomatoes
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 pound Rigatoni pasta
- 0.5 cup Fresh basil, chopped
- 0.25 teaspoon Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preparation Steps
- Cook the rigatoni according to package directions. Reserve 1 cup of pasta water before draining.
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the onion to the skillet and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the crushed tomatoes, heavy cream, and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Bring to a simmer.
- Add the cooked chicken and rigatoni to the sauce. Toss to combine. Add pasta water, if needed, to reach desired consistency.
- Stir in the fresh basil. Serve immediately.
Notes
For a spicier dish, add more red pepper flakes. Serve with a side of garlic bread.