Spicy Chicken Rigatoni Recipe
Quick and easy Spicy Chicken Rigatoni is the one pot pasta recipe you'll put on repeat. Tender, juicy chicken is tossed with rigatoni in a spicy marinara sauce.
Servings: 8
Cost: $10
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon crushed red pepper
- 1 tablespoon Italian Seasoning
- 2 tablespoons tomato paste
- 20 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 1 lb rigatoni pasta cooked al dente
- 1/2 cup heavy cream
- Parmesan cheese optional
Instructions
- Heat the olive oil in a large dutch oven or stock pot.
- Season the chicken with salt and pepper. Add the chicken to the pot and cook over medium heat for 5-6 minutes or until golden brown.
- Turn the chicken over and cook for an additional 7-10 minutes or until cooked through. Transfer to a platter and keep warm.
- Add the onion to the pan and cook until softened, approximately 3-4 minutes.
- Stir in the garlic, crushed pepper and Italian seasoning. Continue to cook for an additional minute.
- Add the tomato paste and stir to combine.
- Stir in the crushed tomatoes and tomato sauce. Bring to a boil and reduce the heat to low. Simmer for 5-10 minutes.
- Add the pasta and heavy cream, stirring to combine.
- Cut the chicken into bite sized pieces and stir into the pasta.
- Serve immediately with parmesan cheese, if desired.
Notes
Spicy Rigatoni can be made with ground beef or without meat entirely.
Can be made up to 2 days in advance. When reheating, add 1/2 cup water and/or marinara sauce to add moisture since the pasta will soak up the sauce.
Nutrition
Calories: 392kcal | Carbohydrates: 54g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 496mg | Potassium: 823mg | Fiber: 5g | Sugar: 8g | Vitamin A: 987IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 3mg