Rigatoni with Chicken Ragout
Elevate your pasta night with this soul-warming Rigatoni with Chicken Ragout! Featuring al dente rigatoni tossed in a rich, slow-simmered sauce of tender shredded chicken thighs, crushed tomatoes, and aromatic vegetables, this recipe is a delicious celebration of hearty, comforting flavors. A hint of dry white wine, fragrant oregano, and a dash of red pepper flakes add depth and warmth, while freshly grated Parmesan and chopped parsley provide the perfect finishing touch. With its balance of savory, tangy, and subtly spicy notes, this dish is a satisfying crowd-pleaser that's perfect for family dinners or special occasions. Ready in just under two hours, this Italian-inspired classic will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 500 grams boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic, minced
- 800 grams crushed tomatoes
- 250 milliliters chicken broth
- 125 milliliters dry white wine
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Parmesan cheese, grated (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper. Add them to the skillet and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the diced onion, carrot, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, cooking it for 1-2 minutes to deepen the flavor.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the chicken thighs to the skillet. Add the crushed tomatoes, chicken broth, bay leaf, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the sauce and stir well. Let the ragout simmer uncovered for another 15-20 minutes to thicken slightly.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Add the cooked rigatoni to the chicken ragout and toss to coat. If the sauce is too thick, stir in a bit of the reserved pasta water until the desired consistency is reached.
Serve the rigatoni with chicken ragout in bowls. Top with grated Parmesan cheese and chopped parsley for garnish. Enjoy!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 45.0 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 952 mg | 73% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4311 mg | 92% | |
*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.
