Description
A hearty, flavorful pasta dish with juicy chicken, rigatoni pasta, and a rich, spicy cream sauce. It’s perfect for a cozy dinner or impressing guests with its comforting flavors.
Ingredients
- 1 lb (450g) rigatoni pasta
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 teaspoon crushed red pepper flakes (adjust for heat preference)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup Parmesan cheese (plus more for garnish)
- Fresh basil or parsley for garnish (optional)
Instructions
-
Cook the rigatoni pasta according to the package directions, drain, and set aside.
-
While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
-
In the same skillet, add the chopped onion and bell pepper. Sauté until the onion is softened, about 5 minutes. Add the minced garlic and crushed red pepper flakes, and cook for another 1-2 minutes until fragrant.
-
Add the crushed tomatoes, chicken broth, dried oregano, and dried basil to the pan. Stir to combine and bring the sauce to a simmer. Let it cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
-
Lower the heat, then stir in the heavy cream and Parmesan cheese. Mix well to create a creamy sauce. Taste and adjust seasoning with more salt, pepper, or red pepper flakes, depending on your spice preference.
-
Add the cooked chicken back into the pan and toss to combine.
-
Add the cooked rigatoni to the skillet and toss everything together until the pasta is coated with the creamy sauce. If the sauce seems too thick, add a splash more chicken broth or pasta water to reach your desired consistency.
- Serve the Chicken Riggies hot, garnished with fresh basil or parsley and extra Parmesan cheese if desired.
Notes
-
You can use chicken thighs for a juicier, more flavorful dish.
-
If you like your Chicken Riggies extra spicy, increase the amount of crushed red pepper or add some diced jalapeños when sautéing the onions and garlic.
-
For a lighter version, you can use half-and-half or milk instead of heavy cream, though it may not be as rich and creamy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
