Rigatoni Chicken Recipe
pulled wood fired roasted chicken, baby arugula, parmesan tomato cream
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Ingredients
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Pasta
Chicken
Sauce
Garnish
Method
Preparing the Pasta
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Making the Sauce
- 2
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 3
Combine Tomato Sauce and Cream
Add the tomato sauce to the skillet and stir well. Then, slowly pour in the heavy cream, mixing until the sauce is smooth and creamy.
- 4
Season the Sauce
Add salt and black pepper to taste. Stir in the shredded parmesan cheese until melted and well combined with the sauce.
- 5
Add Pulled Chicken
Fold in the pulled wood fired roasted chicken into the sauce, ensuring it is evenly coated and heated through.
Combining Ingredients
- 6
Mix Pasta with Sauce
Add the cooked rigatoni to the skillet with the sauce. Toss gently to coat the pasta with the creamy tomato sauce and chicken mixture.
Serving
- 7
Plate the Dish
Divide the rigatoni chicken among serving plates. Top with fresh baby arugula and a sprinkle of grated parmesan cheese.
- 8
Enjoy
Serve warm and enjoy your delicious Rigatoni Chicken with a side salad or garlic bread!