Chicken Rigatoni

Indulge in the comforting flavors of this creamy Chicken Rigatoni, a hearty Italian-inspired dish that's perfect for dinner any night of the week. Tender rigatoni pasta is coated in a luscious tomato cream sauce, infused with garlic and a hint of crushed red pepper for a subtle kick. Juicy, golden-brown chicken breast slices add protein and flavor, while a generous sprinkling of Parmesan cheese and fresh basil provides the perfect finishing touch. With just 15 minutes of prep time, this one-skillet wonder combines simplicity and sophistication, making it an ideal recipe for both busy weeknights and special occasions. Transform your kitchen into a trattoria and serve this Chicken Rigatoni with a side of crusty garlic bread or a crisp green salad for a meal that's sure to delight!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces rigatoni pasta
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 garlic cloves, minced
• 0.25 teaspoon crushed red pepper flakes
• 24 ounces tomato sauce
• 1 cup heavy cream
• 0.5 cup parmesan cheese, grated
• 2 tablespoons fresh basil, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, pat the chicken breasts dry and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until they are golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into bite-sized pieces.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant, then add the crushed red pepper flakes.

Step 5

Pour in the tomato sauce and stir to combine. Reduce the heat to low and let the sauce simmer for 5 minutes.

Step 6

Stir in the heavy cream and 1/4 cup of grated parmesan cheese. Let the sauce gently simmer for an additional 2-3 minutes until it thickens slightly.

Step 7

Add the cooked rigatoni and sliced chicken to the skillet. Toss to coat the pasta and chicken evenly in the sauce.

Step 8

Sprinkle the chopped basil and remaining 1/4 cup of parmesan cheese over the top. Serve hot and enjoy!

Nutrition Facts

Serving size	(1803.4g)

Amount per serving	% Daily Value*
Calories	2730.3

Total Fat 150.4g	0%
Saturated Fat 66.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 665.6mg	0%
Sodium 4318.4mg	0%
Total Carbohydrate 130.7g	0%
Dietary Fiber 12.3g	0%
Total Sugars 17.3g
Protein 182.6g	0%

Vitamin D 4.5IU	0%
Calcium 604.7mg	0%
Iron 10.0mg	0%
Potassium 1374.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 28.0%

Carbs: 20.1%