This Spicy Chicken Rigatoni dish captures the standout flavor of rich, creamy pasta offerings and makes you feel like you went out to eat.
Few things can elevate a weeknight dinner more than this dish. Which is the introduction of rigatoni.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tsp each of:
- salt
- black pepper
- garlic powder
- Italian seasoning
- 2 tbsp olive oil
For the Pasta and Sauce:
- 1 lb rigatoni pasta
- 3 tbsp butter
- 5 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 can (28oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup chicken broth/stock
- 1 tsp sugar
- 1.5 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup freshly grated Parmesan cheese (more for serving)
- 1/4 cup fresh basil, chopped for garnish
Instructions
Season and Cook the Chicken
To start, pat your chicken pieces completely dry with paper towels.
This step is important since surface moisture can hinder the browning process.
In a medium bowl, mix the chicken with salt, black pepper, garlic powder, and Italian seasoning.
Make sure all the chicken pieces are coated evenly.
In a large, deep skillet or Dutch oven, pour some olive oil and set the heat on medium-high until the oil shimmers.
You can tell if the oil is ready by placing a piece of chicken in the pan and making sure it sizzles.
Avoid overcrowding the pan, and if your pan is small, do it in batches by adding the chicken into the pan in a single layer.
For about 5-6 minutes, let the chicken cook and occasionally stir.
The chicken is finished when the edges are golden brown, and the chicken is cooked all the way through.
The finished chicken should have an internal temperature of 165°F.
Grab a plate, take the chicken out of the skillet, and set it aside 2.
Prepare the RigatoniWhile the chicken is resting, set a large pot of water on the stove to heat on high until it reaches a rolling boil.
Make sure to salt the water heavily, to the extent that it tastes like the ocean.
Once the water is boiling, add the rigatoni, and refer to the package to see how long it should be cooked.
The rigatoni should be cooked to the al dente point, which is the stage at which it should be slightly chewy when you bite it.
Before you drain the water, be sure to save some and set aside a measuring cup to pour about 1 cup of the starchy water that the rigatoni is cooked in.
Step 2
Pour the residual liquid from the cooked pasta out of the pot into a measuring cup,
Do not rinse the pasta, as the residual pasta starch helps the sauce stick to the pasta better.
Third, you should build the sauce base.
To do so, return the pan to the same skillet you cooked the chicken in and place it over medium heat.
You don’t need to wash it because the brown bits filled with flavor will be a nice accent to the sauce.
Toss the brown bits with some butter and let it melt completely.
Then, add the minced garlic and red pepper flakes and cook them for a minute.
To the pan, add the crushed tomatoes, chicken broth, sugar, and seasonings, and stir.
To add some depth to this sauce, you should scrape the brown bits from the bottom of the pan while mixing.
It needs to simmer for at least 8 minutes while occasionally being stirred.
You will see the sauce thicken somewhat, and the raw tomato will mellow out into a richer and complex flavor.
The sugar balances out the acidity and uneven flavor of the tomatoes without making the sauce sweet.
To begin with, for the Creamy Sauce, you need to reduce the heat on the stove to low and then slowly pour in the heavy cream while stirring.
The sauce should then turn into a beautifully peachy-pink color.
Step 3
As the sauce is simmering and stirring, cream should be added to the sauce to prevent separating.
After simmering and stirring for 2-3 minutes, remove the skillet from the heat.
This is where the grated parmesan should be added.
The heat will melt the cheese in the sauce to have a silky texture.
More reserved pasta water can be added in a few tablespoons to thin the sauce out if it is too thick.
The sauce should have a texture that is thick enough to coat the back of a spoon, while still being able to flow.
This can be used to determine the sauce thickness.
To finish step 6, both the cooked rigatoni and the browned chicken should be added back into the skillet that contains the sauce.
To finish it all off, the chicken and pasta should be thoroughly and evenly mixed with the sauce.
The rigatoni should be filled with sauce both on the outside and the inside.
Let everything meld together for about 2-3 minutes over low heat so the flavors can come together and the pasta can soak up some of the sauce.
Add more reserved pasta water a splash at a time if the mixture seems dry.
Step 4
Serve the spicy chicken rigatoni can be plated individually or arranged on a large serving platter.
Top with freshly torn basil leaves and more grated parmesan cheese. The basil is a nice bright pop of color against the heavy white sauce.
The dish can be served right away or kept warm and served immediately with extra red pepper flakes on the side for anyone who wants more heat.
Success Tips
Don’t skip reserving some of the pasta water.
The starch in the water is essential for a sauce that actually clings to the pasta
Otherwise, you will have a sauce that is at the bottom of the dish, and the pasta is dry.
Make sure to cut the chicken into even pieces for uniform cooking.
About 1-inch cubes work best. Be sure to taste the sauce before adding all of the salt at the end of the recipe.
The salt content in chicken broth and Parmesan can vary significantly from brand to brand, so take that into account.
Freshly grated Parmesan from a block will yield a better texture in the sauce than pre-grated Parmesan.
Pre-grated cheeses have anti-caking agents that change the texture of the sauce.
If you want to make the sauce thinner, add more chicken broth or some of the water that the pasta was cooked in.
If you want a thicker sauce, let the sauce simmer longer before you add the cream.
Ingredient Swaps
Chicken
If you want more moisture and flavor, use boneless, skinless chicken thighs instead.
Italian sausage, shrimp, or even a vegetarian option of chickpeas or white beans can also be used.
Heavy Cream
If you need a substitute, you can use half-and-half, but the sauce won’t be as rich.
If you want a dairy-free option, you can use full-fat coconut milk, but just keep in mind that there will be some coconut flavor.
Rigatoni
Any tubular pasta like penne, ziti, or tortiglioni will work great.
Farfalle or shells will work too in a pinch because they’ll catch the sauce.
Crushed Tomatoes
If you want a smoky flavor, use fire-roasted crushed tomatoes.
You can use tomato puree too, but keep in mind you may need to add more broth to thin it out.
Red Pepper Flakes
If you want to use a different ingredient for heat, you can use a finely minced jalapeño, a few dashes of hot sauce, or even cayenne pepper.
Fresh Basil
If you don’t have basil, you can use fresh parsley or oregano, or even spinach for some color and freshness at the end.
Storage Tips
Leftover spicy chicken rigatoni can be stored in the refrigerator in an airtight container for 4 days.
The pasta will absorb the sauce while cooling, so be sure to add some chicken broth or cream to the pasta to loosen while reheating.
You can do this on the stovetop over medium-low heat or in the microwave in 1-minute intervals.
This dish freezes decently and can be stored in the freezer for 2 months.
Let the container cool completely before putting it in the freezer.
You should move the pasta to the refrigerator the night before reheating so the dish can be safely defrosted.
When reheating, the sauce may look separated, so add some cream or milk to the dish to make it look better and to rejoin the sauce.
Spicy Chicken Rigatoni
This Spicy Chicken Rigatoni dish captures the standout flavor of rich, creamy pasta offerings and makes you feel like you went out to eat.
Few things can elevate a weeknight dinner more than this dish. Which is the introduction of rigatoni.
Ingredients
- Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tsp each of:
- salt
- black pepper
- garlic powder
- Italian seasoning
- 2 tbsp olive oil
- For the Pasta and Sauce:
- 1 lb rigatoni pasta
- 3 tbsp butter
- 5 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 can (28oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup chicken broth/stock
- 1 tsp sugar
- 1.5 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup freshly grated Parmesan cheese (more for serving)
- 1/4 cup fresh basil, chopped for garnish
Instructions
Instructions
Season and Cook the Chicken
To start, pat your chicken pieces completely dry with paper towels.
This step is important since surface moisture can hinder the browning process.
In a medium bowl, mix the chicken with salt, black pepper, garlic powder, and Italian seasoning.
Make sure all the chicken pieces are coated evenly.
In a large, deep skillet or Dutch oven, pour some olive oil and set the heat on medium-high until the oil shimmers.
You can tell if the oil is ready by placing a piece of chicken in the pan and making sure it sizzles.
Avoid overcrowding the pan, and if your pan is small, do it in batches by adding the chicken into the pan in a single layer.
For about 5-6 minutes, let the chicken cook and occasionally stir.
The chicken is finished when the edges are golden brown, and the chicken is cooked all the way through.
The finished chicken should have an internal temperature of 165°F.
Grab a plate, take the chicken out of the skillet, and set it aside 2.
Prepare the RigatoniWhile the chicken is resting, set a large pot of water on the stove to heat on high until it reaches a rolling boil.
Make sure to salt the water heavily, to the extent that it tastes like the ocean.
Once the water is boiling, add the rigatoni, and refer to the package to see how long it should be cooked.
The rigatoni should be cooked to the al dente point, which is the stage at which it should be slightly chewy when you bite it.
Before you drain the water, be sure to save some and set aside a measuring cup to pour about 1 cup of the starchy water that the rigatoni is cooked in.
Step 2
Pour the residual liquid from the cooked pasta out of the pot into a measuring cup,
Do not rinse the pasta, as the residual pasta starch helps the sauce stick to the pasta better.
Third, you should build the sauce base.
To do so, return the pan to the same skillet you cooked the chicken in and place it over medium heat.
You don't need to wash it because the brown bits filled with flavor will be a nice accent to the sauce.
Toss the brown bits with some butter and let it melt completely.
Then, add the minced garlic and red pepper flakes and cook them for a minute.
To the pan, add the crushed tomatoes, chicken broth, sugar, and seasonings, and stir.
To add some depth to this sauce, you should scrape the brown bits from the bottom of the pan while mixing.
It needs to simmer for at least 8 minutes while occasionally being stirred.
You will see the sauce thicken somewhat, and the raw tomato will mellow out into a richer and complex flavor.
The sugar balances out the acidity and uneven flavor of the tomatoes without making the sauce sweet.
To begin with, for the Creamy Sauce, you need to reduce the heat on the stove to low and then slowly pour in the heavy cream while stirring.
The sauce should then turn into a beautifully peachy-pink color.
Step 3
As the sauce is simmering and stirring, cream should be added to the sauce to prevent separating.
After simmering and stirring for 2-3 minutes, remove the skillet from the heat.
This is where the grated parmesan should be added.
The heat will melt the cheese in the sauce to have a silky texture.
More reserved pasta water can be added in a few tablespoons to thin the sauce out if it is too thick.
The sauce should have a texture that is thick enough to coat the back of a spoon, while still being able to flow.
This can be used to determine the sauce thickness.
To finish step 6, both the cooked rigatoni and the browned chicken should be added back into the skillet that contains the sauce.
To finish it all off, the chicken and pasta should be thoroughly and evenly mixed with the sauce.
The rigatoni should be filled with sauce both on the outside and the inside.
Let everything meld together for about 2-3 minutes over low heat so the flavors can come together and the pasta can soak up some of the sauce.
Add more reserved pasta water a splash at a time if the mixture seems dry.
Step 4
Serve the spicy chicken rigatoni can be plated individually or arranged on a large serving platter.
Top with freshly torn basil leaves and more grated parmesan cheese. The basil is a nice bright pop of color against the heavy white sauce.
The dish can be served right away or kept warm and served immediately with extra red pepper flakes on the side for anyone who wants more heat.
Notes
Success Tips
Don’t skip reserving some of the pasta water.
The starch in the water is essential for a sauce that actually clings to the pasta
Otherwise, you will have a sauce that is at the bottom of the dish, and the pasta is dry.
Make sure to cut the chicken into even pieces for uniform cooking.
About 1-inch cubes work best. Be sure to taste the sauce before adding all of the salt at the end of the recipe.
The salt content in chicken broth and Parmesan can vary significantly from brand to brand, so take that into account.
Freshly grated Parmesan from a block will yield a better texture in the sauce than pre-grated Parmesan.
Pre-grated cheeses have anti-caking agents that change the texture of the sauce.
If you want to make the sauce thinner, add more chicken broth or some of the water that the pasta was cooked in.
If you want a thicker sauce, let the sauce simmer longer before you add the cream.
Nutrition Information:
Serving Size:
Approximately 1½ cups (about 350g)Amount Per Serving: Calories: 682 kcalTotal Fat: 28ggCholesterol: 135mgmgCarbohydrates: 65ggProtein: 42gg