rigatoni pasta with a creamy tomato sauce and chicken
A comforting and hearty rigatoni pasta dish with a creamy tomato sauce and tender chicken, perfect for busy weeknights.
Ingredients
- 12 oz rigatoni pasta
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Boil salted water in a large pot and cook the rigatoni until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown, about 6-8 minutes.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Pour in the canned crushed tomatoes and simmer for about 5 minutes.
- Slowly stir in the heavy cream and bring to a gentle simmer.
- Add the cooked rigatoni to the skillet and toss to coat with the sauce. If the sauce is too thick, add some reserved pasta water.
- Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper as needed.
- Garnish with fresh basil before serving.
Notes
This dish can be easily modified with various proteins or dairy alternatives. It stores well and is great for meal prep.