Spicy Chicken Tomato Cream Rigatoni
Spicy Chicken Tomato Cream Rigatoni
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 teaspoon red pepper flakes
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Tomato Sauce
- 1 tablespoon olive oil
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes, can
- 1/2 cup chicken broth
- 1 1/2 cups half and half
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, as needed
- 1/4 teaspoon black pepper, as needed
- 3 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken: Pat the diced chicken breast dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes.
⏱️ 5 min
- 2
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 3
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Sauté aromatics: Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, 1/2 teaspoon of red pepper flakes (or more for extra spice), and 1 teaspoon of dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 8 min
- 5
Simmer the sauce: Pour in the crushed tomatoes and chicken broth. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Finish the sauce: Stir in the half and half and 1/2 cup of grated Parmesan cheese. Return the cooked chicken to the skillet. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, or to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min
- 7
Combine and serve: Add the drained rigatoni pasta to the skillet with the sauce and chicken. Toss gently to coat all the pasta. Serve immediately, garnished with sliced green onions and extra grated Parmesan cheese.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Tomato Cream Rigatoni
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 teaspoon red pepper flakes
For the Pasta
- 12 ounces rigatoni pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Tomato Sauce
- 1 tablespoon olive oil
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 28 ounces crushed tomatoes, can
- 1/2 cup chicken broth
- 1 1/2 cups half and half
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, as needed
- 1/4 teaspoon black pepper, as needed
- 3 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken: Pat the diced chicken breast dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes.
⏱️ 5 min - 2
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min - 3
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Sauté aromatics: Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, 1/2 teaspoon of red pepper flakes (or more for extra spice), and 1 teaspoon of dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 8 min - 5
Simmer the sauce: Pour in the crushed tomatoes and chicken broth. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Finish the sauce: Stir in the half and half and 1/2 cup of grated Parmesan cheese. Return the cooked chicken to the skillet. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, or to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min - 7
Combine and serve: Add the drained rigatoni pasta to the skillet with the sauce and chicken. Toss gently to coat all the pasta. Serve immediately, garnished with sliced green onions and extra grated Parmesan cheese.
⏱️ 4 min