Spicy Chicken Rigatoni
Indulge in the bold and comforting flavors of Spicy Chicken Rigatoni, a crowd-pleasing pasta dish perfect for weeknight dinners or special gatherings. This recipe combines tender rigatoni pasta with juicy, seasoned chicken and a creamy tomato sauce infused with the zesty heat of crushed red pepper flakes. Fresh garlic, onions, and chopped basil lend depth to the dish, while a generous handful of grated parmesan cheese creates a luxurious, velvety finish. Ready in just 40 minutes, this Italian-inspired meal balances spice and creaminess beautifully, making it a must-try for pasta lovers. Serve it with a sprinkle of extra parmesan and fresh basil for a visually stunning and deliciously satisfying plate. Keywords: spicy chicken rigatoni, creamy tomato sauce, easy pasta recipe, spicy Italian pasta, weeknight dinner ideas.
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 28 oz tomato sauce
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 2 tbsp fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium onion, finely chopped
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, trim the chicken breasts and cut them into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook for 5-7 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the chopped onion. Cook for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute, stirring frequently to avoid burning the garlic.
Pour in the tomato sauce and bring it to a gentle simmer. Stir occasionally, letting the flavors meld for about 5 minutes.
Lower the heat to medium-low and stir in the heavy cream. Let the sauce cook for another 3 minutes, stirring occasionally, to allow it to thicken slightly.
Add the cooked chicken back to the skillet, stirring to coat the chicken evenly in the sauce.
Toss the cooked rigatoni into the skillet with the sauce and mix until the pasta is well coated.
Stir in the grated parmesan cheese and fresh basil. Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with extra parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 24.3 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1074 mg | 83% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1554 mg | 33% | |
*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.
