Chicken Rigatoni
A comforting bowl of rigatoni pasta tossed with tender chicken pieces in a rich, creamy tomato sauce. Infused with garlic and herbs, and finished with fresh Parmesan, this dish is a weeknight dinner dream come true, ready in about 30 minutes.
For 4 servings
6 steps. 20 minutes total.
- 1
Cook the pasta: Bring a large pot of water to a rolling boil
- a.Add 1 tbsp of salt, then the rigatoni. Cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
- 2
Step 2
- a.Cook the chicken: While the pasta cooks, pat the chicken pieces dry and season with a pinch of salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3
Sauté aromatics: In the same skillet, reduce the heat to medium
- a.Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute more until fragrant, stirring constantly.
- 4
Build the sauce: Pour in the crushed tomatoes and bring to a simmer
- a.Reduce the heat to low, cover, and let it cook for 5 minutes to meld the flavors. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.
- 5
Combine and finish: Season the sauce with 1 tsp salt and 0.5 tsp black pepper
- a.Add the fresh spinach and stir until it wilts, about 1-2 minutes. Return the cooked chicken and drained rigatoni to the skillet. Toss everything together until well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- 6
Serve: Divide the chicken rigatoni among four bowls
- a.Garnish with fresh basil and an extra sprinkle of Parmesan cheese. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve about 1 cup of pasta water. The starchy water is perfect for thinning the sauce while helping it cling to the pasta.
- 2Don't overcook the pasta initially. It will continue to cook slightly when you toss it in the hot sauce, so aim for perfectly al dente.
- 3For extra flavor, use chicken thighs instead of breasts; they are more forgiving and stay juicier.
- 4After cooking the chicken, deglaze the pan with a splash of white wine or chicken broth before adding the onions to scrape up the flavorful browned bits.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to loosen the sauce.
Adapt it for your goals.
Spicier
Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne pepper along with the garlic for more heat.
VegetarianVegetarian
Omit the chicken and add 8 oz of sliced cremini mushrooms, sautéing them until golden before adding the onions. A can of chickpeas, drained and rinsed, can also be added for protein.
Lighter Cream SauceLighter Cream Sauce
For a lower-fat version, substitute the heavy cream with half-and-half or evaporated milk. The sauce will be slightly less rich but still creamy.
Added VegetablesAdded Vegetables
Incorporate more vegetables by sautéing 1 chopped bell pepper or 1 sliced zucchini along with the onion.
Why this is on our healthy list.
Excellent Source of Lean Protein
The chicken breast provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Lycopene
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Provides Sustained Energy
The carbohydrates from the rigatoni pasta offer a great source of energy to fuel your body and brain throughout the day.
Contains Essential Nutrients
With ingredients like spinach, tomatoes, and garlic, this dish delivers essential vitamins and minerals, including Vitamin K, Vitamin C, and manganese.
Frequently asked questions
One serving of this Chicken Rigatoni contains approximately 750-800 calories, depending on the exact ingredients used, such as the fat content of the cream and chicken.