Pasta with Creamy Tomato Sauce and Chicken
A delightful dish that blends rich flavors and a comforting texture, this creamy tomato sauce with chicken over rigatoni makes a perfect weeknight meal.
Ingredients
Pasta and Chicken
- 12 oz rigatoni pasta
- 2 pieces boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- Salt & pepper to taste
- 1 tablespoon olive oil
Sauce Ingredients
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14–15 oz) crushed tomatoes or tomato puree
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt & black pepper to taste
- Fresh basil (optional, for garnish)
Instructions
Preparation
- Cook the rigatoni pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and chopped onion to the skillet; sauté until onions are translucent.
Sauce Preparation
- Stir in red pepper flakes, crushed tomatoes, and heavy cream. Bring to a gentle simmer.
- Add Parmesan cheese and dried Italian herbs; stir until cheese is melted and the sauce is creamy.
Final Assembly
- Combine the cooked pasta with the sauce and chicken in the skillet; toss to coat.
- Adjust seasoning with salt and black pepper if needed.
- Serve hot, garnished with fresh basil if desired.
Notes
For extra flavor, consider marinating the chicken in Italian herbs and olive oil before cooking. If you like more spice, add additional red pepper flakes or a few dashes of hot sauce. You can substitute the heavy cream with evaporated milk for a lighter option.