Chicken Penne Rigate
Elevate your weeknight dinner game with this creamy and flavorful Chicken Penne Rigate recipe! Tender pieces of golden-seared chicken breast are tossed with al dente penne pasta and enveloped in a luscious tomato cream sauce infused with garlic, onion, and fragrant herbs like basil and oregano. A dash of red pepper flakes adds just the right amount of heat, while freshly grated Parmesan cheese melts into the sauce for a velvety finish. Perfect for busy evenings, this one-pan pasta dish comes together in just 45 minutes and serves four hungry souls. Garnish with fresh parsley for a burst of color and serve it as a comforting, restaurant-quality meal right in your own kitchen.
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Recipe Information
Ingredients
- 12 oz penne rigate
- 2 pieces chicken breast
- 2 tbsp olive oil
- 3 cloves garlic
- 1 medium onion
- 14 oz diced tomatoes
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne rigate according to package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the chicken by patting it dry with paper towels. Season both sides with half the salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, then cut into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Dice the onion and mince the garlic, then add them to the skillet. Cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent.
Add the diced tomatoes (with their juice), heavy cream, dried basil, dried oregano, crushed red pepper flakes, and the remaining salt and black pepper to the skillet. Stir well and bring to a simmer. Let cook for 5-7 minutes to blend flavors.
Reduce the heat to low and stir in the grated parmesan cheese until melted and the sauce becomes smooth.
Add the cooked penne rigate and chicken pieces to the skillet, tossing to coat everything evenly in the sauce.
Taste and adjust seasoning with additional salt or pepper if needed. Let the dish warm for 2-3 more minutes.
Garnish with freshly chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 281.7 g | 102% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 28.2 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1132 mg | 87% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
