Rigatoni With Chicken & Broccoli Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 4-5 quarts). Add 12 oz rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare chicken

While pasta cooks, slice 1 lb chicken breasts into 1/2-inch strips or bite-sized pieces. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook chicken

Heat 1 tbs extra-virgin olive oil and 1/2 tbs butter in a large skillet over medium-high heat. Add chicken in a single layer and cook without moving for 2 minutes to sear, then stir and continue cooking until cooked through and lightly golden, about 4–5 minutes total (internal temp 165°F / 74°C). Transfer chicken to a plate and loosely cover.

Steam broccoli

In the same pot you used for pasta (or a separate steamer), blanch 3 cups broccoli florets in the boiling pasta water for 1–2 minutes until bright green and just tender. Remove with a slotted spoon and add to the skillet with the cooked chicken, keeping heat low. (Alternatively, steam separately for the same time.)

In the same skillet used for chicken (wipe out any large burnt bits but keep fond), add remaining 1 tbs olive oil and 1/2 tbs butter over medium heat. Add 1 small finely chopped shallot and cook until softened, about 2–3 minutes.

Add minced garlic (3 cloves) and 1 tsp crushed red pepper flakes; cook until fragrant, about 30 seconds, stirring to avoid burning.

Pour in 1 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits. Let the broth simmer for 2 minutes to reduce slightly.

Stir in 1 cup half-and-half (or heavy cream), 1 tsp dried oregano, remaining 1 tsp kosher salt (adjust - total salt used including earlier), and remaining 3/4 tsp black pepper. Bring sauce to a gentle simmer and cook for 2–3 minutes until slightly thickened.

Taste the sauce and, if it seems thin, add up to 1/2 cup reserved pasta water gradually to reach desired consistency. Stir in 3 tbs grated Parmesan until melted and incorporated.

Return the cooked rigatoni to the skillet with the sauce. Add the cooked chicken and broccoli. Toss gently over low heat until pasta is well coated and everything is heated through, 1–2 minutes. If needed, add more reserved pasta water 1–2 tbsp at a time to loosen.

Remove from heat. Stir in zest of 1 lemon and up to 1 tbsp lemon juice if desired for brightness. Drizzle 1 tsp finishing olive oil and fold in 2 tbs chopped fresh parsley. Adjust seasoning with salt and pepper to taste.

Serve immediately, sprinkled with additional grated Parmesan at the table.