Spicy Chicken Rigatoni – A 30-Minute Comfort Classic
Craving a restaurant-quality pasta dish in just 30 minutes?
This Spicy Chicken Rigatoni delivers a rich, creamy tomato sauce with just the right kick of heat, tender chicken, and plenty of melty Parmesan.
It’s easy enough for a quick dinner after work but tastes like it came from your favorite Italian restaurant.
One bite, and this dish will earn a permanent spot in your recipe rotation.
Ready to make a pasta night unforgettable?
Let’s get cooking!
For Spicy Chicken Rigatoni
- Chicken – Boneless, skinless chicken breast works best. Butterfly and season it for tender, flavorful bites.
- Rigatoni Pasta – Holds the sauce well and gives the dish a hearty texture.
- Cherry Tomatoes – Adds a burst of sweetness and freshness to the dish.
- Shallot – Provides a mild, slightly sweet onion flavor to enhance the sauce.
- Garlic – A must-have for deep, savory flavor.
- Tomato Paste – Concentrated tomato richness that builds the base of the sauce.
- Salt & Black Pepper – Essential for seasoning and enhancing all the flavors.
- Crushed Red Pepper Flakes – Brings the heat! Adjust based on your spice preference.
- Parmesan Cheese – Melts into the sauce, creating a creamy, cheesy finish.
- Fresh Basil – Adds a bright, herbaceous note to balance the richness.
- Goat Cheese (Optional) – Extra creaminess for a velvety texture.
- Vegetable Oil – For cooking the chicken and aromatics.
Spicy Chicken Rigatoni – A Quick & Flavorful Pasta Dish
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Ingredients:
- 1 boneless, skinless chicken breast (butterflied)
- 8 oz rigatoni pasta
- ½ cup cherry tomatoes, halved
- ⅓ cup minced shallot (about one medium-large shallot)
- 1 garlic clove, minced
- 1 tbsp tomato paste concentrate (or 2 tbsp canned tomato paste)
- 1 tsp salt, plus more to taste
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper, plus more to taste
- 1 oz freshly grated Parmesan cheese
- 1 sprig fresh basil, thinly sliced
- 1 oz goat cheese (optional)
Instructions:
- Prepare the Chicken
- Pat the chicken breast dry and butterfly it into two thin slices. Season both sides with salt and pepper.
- Cook the Chicken
- Heat a large, straight-sided skillet over medium heat for about 30-45 seconds. Add 1-2 tbsp cooking oil.
- Once the oil is hot, place the chicken in the skillet and cook for 3-5 minutes per side, or until the internal temperature reaches at least 160°F. Remove from the pan and let rest.
- Sauté Aromatics
- Reduce the heat to low and add the remaining oil to the skillet. Add minced shallots and cook for 2-3 minutes until softened.
- Stir in tomato paste, garlic, and red pepper flakes, cooking for another minute until aromatic and slightly caramelized.
- Deglaze the Pan
- Add a splash of water to loosen the browned bits on the bottom of the pan. Scrape them up with a wooden spoon as the liquid boils.
- Cook the Pasta
- Add the pasta, cherry tomatoes, salt, and black pepper to the skillet. Pour in just enough water to nearly cover the pasta.
- Bring to a boil over high heat and cook according to the package's "al dente" time, stirring frequently to prevent sticking.
- Add water in small increments if needed, ensuring minimal liquid remains when the pasta is fully cooked.
- Finish the Sauce
- In the last minute of cooking, reduce heat to low and stir in Parmesan cheese, allowing it to melt into a creamy sauce.
- If using, add goat cheese for extra richness.
- Combine and Serve
- Slice the rested chicken and return it to the pan along with half of the basil. Stir to combine.
- Serve immediately, garnished with remaining basil and extra Parmesan.
Notes:
- Chicken should reach an internal temperature of 165°F after resting.
- Adding water cools the pan, so add it sparingly to maintain cooking efficiency.
- This recipe serves four moderately hungry people or three with larger portions.
Nutrition
Calories: 347kcal | Carbohydrates: 47g | Protein: 19g | Fat: 8.8g | Saturated Fat: 3g |Cholesterol: 50mg | Sodium: 420mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g |
Vitamin A: 900IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
1. How spicy is this dish? Can I adjust the heat?
It’s got a nice kick, but totally adjustable! If you love spice, crank up the red pepper flakes or even add a pinch of cayenne. If you’re spice-sensitive, start with less and adjust to taste.
2. What if I don’t have rigatoni?
No worries! Penne, ziti, or even fusilli will work just fine—just go for a pasta shape that holds the sauce well. If you’re really in a pinch, spaghetti will still taste amazing!
3. Can I use pre-cooked chicken to save time?
Absolutely! Rotisserie chicken or leftover grilled chicken works great. Just slice or shred it and toss it in when you’re finishing the sauce.
4. How can I make the sauce extra creamy?
A little heavy cream or a spoonful of goat cheese will make the sauce even richer. No cream? No problem! A splash of milk with extra Parmesan will still give it a silky texture.
5. Can I add veggies to this?
Yes! Spinach, bell peppers, mushrooms, or even peas make great additions. Just toss them in when cooking the sauce so they soak up all that flavor.
