Spicy Chicken Rigatoni with Broccolini
Spicy Chicken Rigatoni with Broccolini
Ingredients
For the Chicken and Broccolini
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 bunch broccolini, trimmed and cut into 1-inch pieces
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
For the Pasta and Sauce
- 12 ounces rigatoni
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 4 min
- 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 1 min
- 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Rigatoni with Broccolini
For the Chicken and Broccolini
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 bunch broccolini, trimmed and cut into 1-inch pieces
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
For the Pasta and Sauce
- 12 ounces rigatoni
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 4 min - 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 1 min - 8
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.