Calabrian Rigatoni Recipe
Grilled chicken breast over rigatoni pasta tossed in a cream bistro butter wine sauce with blistered tomatoes and calabrian chili served with garlic toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Chicken
Sauce
Garlic Toast
Method
Pasta
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Chicken
- 2
Grill the Chicken
Season the chicken breasts with salt and pepper. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest for a few minutes before slicing.
Sauce
- 3
Prepare the Sauce
In a large skillet, melt the unsalted butter over medium heat. Once melted, add the white wine and simmer for about 2 minutes. Pour in the heavy cream and stir well to combine. Add the Calabrian chili paste, salt, and black pepper, adjusting to your taste.
- 4
Add Tomatoes
Add the blistered cherry tomatoes into the sauce and allow to cook for another 2-3 minutes until they are heated through.
- 5
Combine Pasta
Add the cooked rigatoni pasta to the sauce, tossing gently to coat all the pasta with the sauce. Allow to heat together for about 2 minutes.
Garlic Toast
- 6
Prepare Garlic Toast
Preheat the oven to 375°F (190°C). In a small bowl, mix the olive oil with minced garlic and parsley. Brush the mixture onto one side of each slice of French bread. Place the bread on a baking sheet and bake for about 8-10 minutes until golden and crispy.
Serve
- 7
Plate the Dish
Slice the grilled chicken and place it over the rigatoni pasta. Serve immediately with garlic toast on the side.
