Mezzi Rigatoni With Roasted Chicken Recipe

Prep and roast

Preheat oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 tbsp olive oil, lemon zest, garlic powder, smoked paprika, 1/2 tsp salt and 1/2 tsp pepper. Rub the mixture evenly over both sides of the chicken breasts. Place on a rimmed baking sheet lined with foil or parchment.

Roast the chicken for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and transfer to a cutting board; tent loosely with foil and let rest 5–10 minutes before slicing thinly on the bias into 1/4-inch slices. Reserve any juices on the cutting board.

Prepare aromatics

While the chicken roasts, finely dice the yellow onion and mince the garlic. Heat 2 tbsp olive oil in a large skillet or wide sauté pan over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes, breaking it up and allowing it to deepen in color. Add the dried oregano, crushed red pepper flakes, 1 tsp salt and 1 tsp black pepper and stir to combine. Pour in 2 cups chicken broth, scraping any browned bits from the pan, and bring to a gentle simmer.

Cook pasta in sauce

Add the 12 oz mezzi rigatoni directly to the simmering broth in the pan (use a wide pan so the pasta fits; if needed, break a few pieces so it submerges). Stir to combine and simmer uncovered, stirring frequently, until the pasta is almost al dente and has absorbed most of the liquid, about 10–12 minutes (check package time and aim for 1–2 minutes before al dente). If the liquid reduces too quickly, add up to 1/2 cup additional broth or water as needed.

Finish with cream and cheese

Once the pasta is nearly cooked, lower heat to medium-low and stir in 1 cup heavy cream. Cook 2–3 minutes to warm the cream and allow the sauce to thicken slightly. Stir in 1/2 cup grated Parmesan until melted and integrated, adjusting seasoning with a pinch more salt or pepper if needed.

Combine pasta and chicken: add the sliced roasted chicken to the skillet with the pasta and gently fold to combine. Pour any reserved chicken resting juices from the cutting board into the pan to add flavor. Let everything warm together for 1–2 minutes so the chicken heats through.

Brighten and serve: remove pan from heat. Stir in 1 tsp lemon juice and 1 tsp extra-virgin olive oil. Tear or chiffonade the basil leaves and scatter over the pasta. Taste and adjust seasoning. Serve portions topped with additional grated Parmesan if desired.