Spicy Chicken Rigatoni

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Spicy Chicken Rigatoni – A Bold, Creamy One-Pot Pasta

If you’re craving a comforting pasta dish with a kick, this Spicy Chicken Rigatoni is exactly what you need. It’s packed with tender chunks of chicken, bold spices, and a rich, creamy tomato sauce that clings to every bite of al dente rigatoni. Ready in just over 30 minutes, this one-pot wonder is ideal for busy weeknights and weekend dinners alike.

Why You’ll Love This Recipe

  • One Pot, No Fuss – Everything comes together in one large pot, making cleanup a breeze.
  • Perfectly Balanced Heat – Just the right amount of crushed red pepper for a spicy but not overwhelming experience.
  • Customizable – Use your favorite protein or go meatless for a vegetarian version.
  • Make-Ahead Friendly – Tastes even better the next day, making it perfect for meal prep.

Ingredients

  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon crushed red pepper flakes (adjust to taste)
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 1 (20 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 lb rigatoni pasta, cooked al dente
  • 1/2 cup heavy cream
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Cook the Chicken:
    In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add to the pot. Cook for about 5–6 minutes per side, or until golden brown and cooked through. Remove from the pot and set aside.
  2. Sauté Aromatics:
    In the same pot, add the diced onion and cook for 3–4 minutes until softened. Add the garlic, crushed red pepper, and Italian seasoning. Stir constantly and cook for 1 minute more to bring out the flavors.
  3. Build the Sauce:
    Stir in the tomato paste and cook for 1 minute. Then pour in the crushed tomatoes and tomato sauce. Stir well and bring the mixture to a boil. Reduce heat and simmer for 5–10 minutes to allow the flavors to blend.
  4. Add Pasta & Cream:
    Stir in the cooked rigatoni and heavy cream until fully combined. Allow the sauce to thicken slightly over low heat, about 2–3 minutes.
  5. Finish & Serve:
    Cut the cooked chicken into bite-sized pieces and return to the pot. Mix gently to combine. Serve hot, topped with Parmesan cheese if desired.

Tips & Variations

  • Make It Milder: Reduce the amount of crushed red pepper for a more family-friendly version.
  • Use Another Protein: Substitute cooked ground turkey, grilled shrimp, or rotisserie chicken.
  • Vegetarian Option: Omit the chicken and stir in sautéed mushrooms, zucchini, or spinach.
  • Make Ahead: This pasta keeps well for up to 2 days in the fridge. When reheating, add a splash of water or extra marinara sauce to refresh the creamy texture.

Storage

  • Refrigerator: Store in an airtight container for up to 2–3 days.
  • To Reheat: Warm on the stove or in the microwave with a bit of added liquid to prevent dryness.

Nutrition (Per Serving)

  • Calories: 392
  • Protein: 22g
  • Carbohydrates: 54g
  • Fat: 10g
  • Fiber: 5g
  • Sugar: 8g
  • Sodium: 496mg
  • Vitamin C: 13mg
  • Calcium: 75mg
  • Iron: 3mg

Nutrition information is approximate and may vary based on specific ingredients used.

 

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