Description
This comforting chicken and rigatoni pasta recipe features tender chicken, al dente rigatoni, and a rich, creamy sauce crowned with bubbly cheese. It’s a perfect family dinner that’s easy to make and incredibly satisfying.
Ingredients
- 1 tbsp olive oil, plus more if needed
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 lb rigatoni pasta
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- Fresh parsley, chopped, for garnish
Instructions
- In a large, oven-safe Dutch oven or deep skillet, heat 1 tbsp olive oil over medium-high heat. Season chicken with salt and pepper. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove to a plate.
- Reduce heat to medium. Sauté onion for 3-5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook 1 minute.
- Sprinkle in flour and cook for 1-2 minutes to create a roux. Slowly whisk in chicken broth, scraping up browned bits. Bring to a simmer, then whisk in heavy cream, oregano, and basil. Season with salt and pepper. Simmer gently for 5 minutes to thicken.
- Meanwhile, cook rigatoni in generously salted boiling water for 2 minutes less than package directions (al dente). Drain well.
- Stir cooked chicken and drained rigatoni into the sauce. Mix in half of the Parmesan and mozzarella. Top with remaining cheese.
- Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden. Rest for 5-10 minutes, then garnish with fresh parsley and serve.
- Prep Time: 20 mins
- Cook Time: 45 mins