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Bring a large pot of salted water to a boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccolini and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender-crisp.

Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes and chicken broth. Bring the sauce to a simmer, then reduce heat to medium-low and let it cook for 5 minutes, allowing the flavors to meld.

Stir in the heavy cream and grated Parmesan cheese. Add the cooked chicken back to the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Add the drained rigatoni to the skillet with the sauce, chicken, and broccolini. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.

Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.


Bring a large pot of salted water to a boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccolini and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender-crisp.

Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes and chicken broth. Bring the sauce to a simmer, then reduce heat to medium-low and let it cook for 5 minutes, allowing the flavors to meld.

Stir in the heavy cream and grated Parmesan cheese. Add the cooked chicken back to the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Add the drained rigatoni to the skillet with the sauce, chicken, and broccolini. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.

Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
