Rigatoni Chicken Recipe
spinach, artichoke, garlic, chili flake, white wine cream
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Ingredients
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Pasta
Chicken & Seasoning
Sauce Base
Vegetables & Add-ins
Finishing & Garnish
Method
Pasta
- 1
Cook rigatoni
Bring a large pot of water to a rolling boil with 1 tablespoon salt. Add 12 oz rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.
Chicken & Seasoning
- 2
Prepare chicken
Slice 1 lb chicken breasts into 1/2-inch thick bite-size pieces or strips. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Toss to coat.
- 3
Cook chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook 3–4 minutes per side until golden and just cooked through (internal temp 165°F/74°C). Work in batches if necessary. Transfer chicken to a plate and tent with foil.
Sauce Base
- 4
Sauté aromatics
Reduce heat to medium and add 2 tablespoons butter and 1 tablespoon extra virgin olive oil to the same skillet. Add 1 large finely chopped shallot and sauté 2–3 minutes until softened. Add 4 minced garlic cloves and 1/2 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.
- 5
Deglaze
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.
- 6
Build the cream sauce
Add 1/2 cup low-sodium chicken broth and 1 cup cream. Stir and bring to a gentle simmer. Let sauce reduce slightly for 3–4 minutes until it thickens enough to coat the back of a spoon.
- 7
Finish sauce with cheese and lemon
Lower heat to medium-low and stir in 3/4 cup grated Parmesan cheese, 1 teaspoon lemon zest, and 1 tablespoon lemon juice until cheese melts and sauce is smooth. Taste and adjust seasoning with additional salt and pepper if needed.
Vegetables & Add-ins
- 8
Add artichokes and sun-dried tomatoes
Stir in 1 cup quartered marinated artichoke hearts and 1/4 cup julienned sun-dried tomatoes (if using). Cook 1–2 minutes to warm through and allow flavors to meld.
- 9
Wilt spinach
Add 3 cups fresh baby spinach in handfuls, stirring until wilted, about 1–2 minutes. If the sauce seems too thick, add up to 1/2 cup reserved pasta water, 1–2 tablespoons at a time, to loosen to desired consistency.
Combine & Finish
- 10
Return chicken and add pasta
Return the cooked chicken to the skillet and add the drained rigatoni. Toss gently to combine, coating the pasta and chicken with the sauce. If needed, add more reserved pasta water to reach a silky sauce that clings to the rigatoni.
- 11
Adjust and garnish
Stir in 2 tablespoons chopped fresh parsley. Sprinkle with an additional 1/4 cup grated Parmesan and freshly ground black pepper to taste. Serve immediately.