ULTIMATE CHICKEN RIGATONI RECIPE

There’s a certain magic to the sound of sizzling garlic and the aroma of simmering tomatoes that instantly transports me back to Sunday dinners at my grandma’s, where laughter and love were always the main ingredients; it was here that I first savored the comforting embrace of a well-made pasta dish, and while she was famous for her lasagna, it was her creamy, flavorful Chicken Rigatoni that captured my heart and taste buds forever. Today, I’m going to share my version of this beloved classic with you, so get ready to create a dish that’s sure to impress and become a new family favorite.

Let’s Get Cooking: Your Ultimate Chicken Rigatoni Guide

Okay, friend, let’s be honest: sometimes the most comforting dishes can feel a little intimidating. But trust me, this Chicken Rigatoni recipe is totally doable, even if you’re not a seasoned chef. We’ll break it down step by step, and I’ll share all my little secrets to ensure your pasta is perfectly cooked, your sauce is luscious, and your chicken is juicy and flavorful. Ready to dive in?

Why This Recipe Works

There are a million and one Chicken Rigatoni recipes out there, so what makes this one so special? A few things, actually:

• Flavor Bomb: We’re not skimping on the flavor here. Garlic, onions, herbs, and a touch of cream create a symphony of deliciousness.
• Perfectly Cooked Pasta: No one likes mushy pasta. I’ll show you how to achieve that perfect al dente bite.
• Tender Chicken: Dry, rubbery chicken is a crime against food. We’ll use a simple method to keep it juicy and flavorful.
• Customizable: This recipe is a great base, but feel free to add your own personal touch. More on that later!
• Make-Ahead Friendly: Need to get dinner on the table quickly? You can prep many of the ingredients in advance.

Ingredients You’ll Need

Before we start cooking, let’s gather our ingredients. Here’s what you’ll need:

• Pasta: 1 pound rigatoni pasta (or your favorite short pasta shape)
• Chicken: 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• Onion: 1 medium yellow onion, chopped
• Garlic: 4-6 cloves garlic, minced (don’t be shy!)
• Olive Oil: 2 tablespoons olive oil
• Tomato Paste: 2 tablespoons tomato paste
• Crushed Tomatoes: 28 ounces crushed tomatoes
• Heavy Cream: 1 cup heavy cream
• Chicken Broth: 1/2 cup chicken broth
• Dried Herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil
• Red Pepper Flakes: 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Parmesan Cheese: 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh Parsley: 1/4 cup chopped fresh parsley, for garnish
• Salt and Pepper: To taste

Ingredient Substitutions and Variations

Don’t have all the ingredients on hand? No problem! Here are some substitutions and variations you can try:

• Pasta: Penne, ziti, or even rotini will work well in place of rigatoni.
• Chicken: You can use chicken thighs instead of chicken breasts. Just be sure to trim any excess fat.
• Vegetarian Option: Omit the chicken and add sautéed mushrooms, bell peppers, or zucchini for a vegetarian version.
• Cream: For a lighter option, you can use half-and-half instead of heavy cream, but the sauce won’t be as rich.
• Cheese: Pecorino Romano cheese can be substituted for Parmesan.
• Spice Level: Adjust the amount of red pepper flakes to your liking, or omit them altogether if you prefer a milder dish.
• Add Veggies: Feel free to toss in some spinach or kale during the last few minutes of cooking for an extra boost of nutrients.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make the most amazing Chicken Rigatoni:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook according to package directions, until al dente.
3. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold and will help create a creamy, emulsified sauce.
4. Drain the pasta and set aside.

Pro Tip: Don’t overcook the pasta! Al dente means “to the tooth” in Italian, so it should still have a slight bite to it.

Step 2: Sauté the Chicken

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned on all sides and cooked through. Season with salt and pepper to taste.
3. Remove the chicken from the skillet and set aside.

Pro Tip: Don’t overcrowd the skillet, or the chicken will steam instead of brown. If necessary, cook the chicken in batches.

Step 3: Build the Sauce

1. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. This will add depth of flavor to the sauce.
4. Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using).
5. Bring the sauce to a simmer and cook for 15-20 minutes, allowing it to thicken slightly.

Pro Tip: Simmering the sauce allows the flavors to meld together and deepen. Don’t rush this step!

Step 4: Combine Everything

1. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.
2. Add the cooked chicken back to the skillet and stir to coat.
3. Add the cooked pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
4. Season with salt and pepper to taste.

Pro Tip: Taste the sauce and adjust the seasoning as needed. Don’t be afraid to add a little extra salt, pepper, or herbs to make it your own.

Step 5: Serve and Enjoy!

1. Garnish with fresh parsley and extra Parmesan cheese.
2. Serve immediately and enjoy!

Tips and Tricks for Chicken Rigatoni Perfection

Want to take your Chicken Rigatoni to the next level? Here are some extra tips and tricks:

• Marinate the Chicken: For even more flavorful chicken, marinate it for at least 30 minutes (or up to overnight) in a mixture of olive oil, lemon juice, garlic, and herbs.
• Toast the Tomato Paste: Toasting the tomato paste in the skillet before adding the other ingredients will deepen its flavor and add a touch of sweetness to the sauce.
• Use High-Quality Ingredients: The better the quality of your ingredients, the better your Chicken Rigatoni will taste. Splurge on good-quality Parmesan cheese and canned tomatoes.
• Don’t Be Afraid to Experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavor combinations. Add some sautéed mushrooms, bell peppers, or spinach to the sauce.
• Make it Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding the chicken and pasta.
• Freeze it for Later: Chicken Rigatoni freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Chicken Rigatoni is a complete meal on its own, but here are some side dishes that would pair well with it:

• Garlic Bread
• Caesar Salad
• Green Salad with Vinaigrette
• Roasted Vegetables
• Bruschetta

Other Delicious Pasta Dishes to Try

If you love pasta as much as I do, you’re always looking for new recipes to try. If you’re in the mood for something similar but want to explore different flavors, you might enjoy Spicy Chicken Rigatoni for an extra kick. Or maybe you want something a little lighter? In that case, Chicken Scampi Pasta is always a good choice. For a tomato-based chicken dish, be sure to check out Tomato Chicken Pasta. If you are searching for a garlic flavor-packed dish, look no further than Garlic Tomato Pasta. Alternatively, if you’re craving something sweet and savory, Honey Pepper Chicken Pasta is a must-try. Finally, for a cozy and comforting option, Creamy Chicken And Rice Casserole is always a family favorite.

Troubleshooting Common Problems

Sometimes, things don’t go exactly as planned in the kitchen. Here are some common problems you might encounter when making Chicken Rigatoni, and how to fix them:

• Sauce is Too Thick: Add a little more chicken broth or pasta water to thin it out.
• Sauce is Too Thin: Simmer the sauce for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.
• Chicken is Dry: Be careful not to overcook the chicken. If it’s already dry, you can try adding a little more sauce to help rehydrate it. Next time, try marinating the chicken before cooking it.
• Pasta is Mushy: Be sure to cook the pasta al dente. If it’s already mushy, there’s not much you can do to fix it. Next time, check the pasta frequently while it’s cooking to avoid overcooking it.

Nutritional Information (Approximate)

Here’s an approximate nutritional breakdown per serving (based on 6 servings):

• Calories: 600-700
• Protein: 40-50g
• Fat: 25-35g
• Carbohydrates: 50-60g

Note: Nutritional information may vary depending on the specific ingredients you use.

Time to Make Some Memories!

So there you have it – my ultimate Chicken Rigatoni recipe! I hope you enjoy making this dish as much as I do. It’s perfect for a weeknight dinner, a special occasion, or any time you’re craving a comforting and delicious meal. Don’t be afraid to experiment and make it your own. And most importantly, have fun in the kitchen! Happy cooking!

Ultimate Chicken Rigatoni

This Ultimate Chicken Rigatoni recipe is a creamy and flavorful pasta dish that’s sure to impress. With perfectly cooked pasta, juicy chicken, and a rich tomato-cream sauce, it’s a comforting and customizable meal perfect for any occasion. Feel free to adjust the spice level and add your favorite vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound rigatoni pasta
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, chopped
• 4-6 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes optional
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste
• 1 cup pasta water, reserved

Equipment

• large pot
• colander
• Large skillet or Dutch oven
• measuring cups and spoons
• knife
• cutting board
• wooden spoon or spatula

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook according to package directions, until al dente. Reserve 1 cup of pasta water before draining.
3. Drain the pasta and set aside.
4. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
5. Add the chicken and cook until browned on all sides and cooked through. Season with salt and pepper to taste.
6. Remove the chicken from the skillet and set aside.
7. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
8. Add the minced garlic and cook for another minute, until fragrant.
9. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
10. Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using).
11. Bring the sauce to a simmer and cook for 15-20 minutes, allowing it to thicken slightly.
12. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.
13. Add the cooked chicken back to the skillet and stir to coat.
14. Add the cooked pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
15. Season with salt and pepper to taste.
16. Garnish with fresh parsley and extra Parmesan cheese.
17. Serve immediately and enjoy!

Notes

For even more flavorful chicken, marinate it for at least 30 minutes in a mixture of olive oil, lemon juice, garlic, and herbs. Toasting the tomato paste in the skillet before adding the other ingredients will deepen its flavor. You can make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Don’t be afraid to experiment with different ingredients and flavor combinations; add sautéed mushrooms, bell peppers, or spinach to the sauce.