Creamy Chicken Rigatoni
Creamy Chicken Rigatoni
Ingredients
- 1 tablespoon olive oil, for chicken
- 2 chicken breasts, approx. 400g / 14oz, butterflied and sliced into thin strips
- to taste salt, for chicken
- to taste black pepper, for chicken
- 1 tablespoon olive oil, for aromatics
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 400 g chopped tomatoes, 14oz
- 150 ml chicken stock, 2/3 cup
- 150 g rigatoni pasta, 1 cup
- 120 g cream cheese, 1/2 cup
- 60 g Parmesan, 1/4 cup, grated
- 60 g spinach, 2oz
- to taste salt, for sauce
- to taste black pepper, for sauce
- as needed fresh parsley, to garnish
Instructions
- 1
Butterfly the chicken breasts and slice them into thin strips. Season the chicken strips generously with salt and black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the seasoned chicken strips and cook until they are golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 8 min
- 3
Add another 1 tablespoon of olive oil to the same pan. Add the finely diced onion and cook for approximately 5 minutes until it has softened. Then, add the minced garlic and cook for another minute until it becomes fragrant.
⏱️ 6 min
- 4
Stir in the 1 tablespoon of tomato paste, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of chili flakes. Cook this mixture for 1 minute, stirring constantly, until the spices become fragrant.
⏱️ 1 min
- 5
Pour in the 400g (14oz) of chopped tomatoes and 150ml (2/3 cup) of chicken stock. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and let it cook for 15 minutes.
⏱️ 15 min
- 6
While the sauce is simmering, cook the 150g (1 cup) of rigatoni pasta according to the package instructions until it is al dente. Before draining, reserve about 100ml (approx. 1/2 cup) of the pasta water. Drain the cooked pasta.
⏱️ 10 min
- 7
Remove the lid from the sauce. Stir in the 120g (1/2 cup) of cream cheese until it is completely melted and the sauce is smooth. Add the 60g (1/4 cup) of grated Parmesan cheese and the 60g (2oz) of spinach. Stir until the spinach has wilted into the sauce.
⏱️ 3 min
- 8
Add the cooked chicken and the drained rigatoni pasta to the sauce in the pan. Stir everything together to combine. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency. Season the dish with additional salt and black pepper to taste.
⏱️ 2 min
- 9
Serve the creamy chicken rigatoni immediately, garnished with fresh parsley.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Rigatoni
- 1 tablespoon olive oil, for chicken
- 2 chicken breasts, approx. 400g / 14oz, butterflied and sliced into thin strips
- to taste salt, for chicken
- to taste black pepper, for chicken
- 1 tablespoon olive oil, for aromatics
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes
- 400 g chopped tomatoes, 14oz
- 150 ml chicken stock, 2/3 cup
- 150 g rigatoni pasta, 1 cup
- 120 g cream cheese, 1/2 cup
- 60 g Parmesan, 1/4 cup, grated
- 60 g spinach, 2oz
- to taste salt, for sauce
- to taste black pepper, for sauce
- as needed fresh parsley, to garnish
Instructions
- 1
Butterfly the chicken breasts and slice them into thin strips. Season the chicken strips generously with salt and black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the seasoned chicken strips and cook until they are golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 8 min - 3
Add another 1 tablespoon of olive oil to the same pan. Add the finely diced onion and cook for approximately 5 minutes until it has softened. Then, add the minced garlic and cook for another minute until it becomes fragrant.
⏱️ 6 min - 4
Stir in the 1 tablespoon of tomato paste, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of chili flakes. Cook this mixture for 1 minute, stirring constantly, until the spices become fragrant.
⏱️ 1 min - 5
Pour in the 400g (14oz) of chopped tomatoes and 150ml (2/3 cup) of chicken stock. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and let it cook for 15 minutes.
⏱️ 15 min - 6
While the sauce is simmering, cook the 150g (1 cup) of rigatoni pasta according to the package instructions until it is al dente. Before draining, reserve about 100ml (approx. 1/2 cup) of the pasta water. Drain the cooked pasta.
⏱️ 10 min - 7
Remove the lid from the sauce. Stir in the 120g (1/2 cup) of cream cheese until it is completely melted and the sauce is smooth. Add the 60g (1/4 cup) of grated Parmesan cheese and the 60g (2oz) of spinach. Stir until the spinach has wilted into the sauce.
⏱️ 3 min - 8
Add the cooked chicken and the drained rigatoni pasta to the sauce in the pan. Stir everything together to combine. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency. Season the dish with additional salt and black pepper to taste.
⏱️ 2 min - 9
Serve the creamy chicken rigatoni immediately, garnished with fresh parsley.