Creamy Chicken Rigatoni with White Sauce

Ingredients

• 1 lb boneless chicken breast
• salt (to taste, for seasoning chicken)
• 0.5 tsp black pepper (for the chicken)
• 1 tsp smoked paprika powder (for the chicken)
• 1 tsp garlic powder (for the chicken)
• 1 tbsp oil (for marinating chicken; use additional oil for cooking)
• 1 tbsp oil (for the sauce)
• 2 tbsp butter (for the sauce)
• 1 tbsp fresh garlic (minced)
• 0.5 cup yellow onion (finely diced)
• 1.5 tbsp all-purpose flour
• salt (to taste, for the sauce)
• 1 tsp black pepper (for the sauce)
• 1 tsp garlic powder (for the sauce)
• 0.5 tsp red chili flakes
• 1 tsp dried basil
• 1.5 cup chicken stock
• 1 cup mixed bell peppers (diced)
• 0.5 cup red onion (diced)
• 1 cup unsweetened heavy whipping cream
• 0.75 cup freshly grated Parmesan cheese (for the sauce)
• 1 tsp lemon juice
• 8 oz rigatoni (or pasta of choice)
• Parmesan cheese (for garnish)
• 1 tbsp parsley (finely chopped)
• 0.5 cup reserved pasta water (use as needed to loosen and emulsify the sauce)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.

2. 2

   Season the chicken with salt, black pepper, smoked paprika, garlic powder, and the oil for marinating.

3. 3

   Heat a skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 4–5 minutes per side.

4. 4

   Remove the chicken from the skillet and let it rest, then slice it.

5. 5

   In the same pan, heat the sauce oil and butter over medium heat.

6. 6

   Add the diced yellow onion and sauté until softened, 3–4 minutes.

7. 7

   Add the minced garlic and cook until fragrant, about 30 seconds.

8. 8

   Stir in the flour and cook for 1 minute to remove its raw taste.

9. 9

   Add the diced bell peppers and red onion either at this point for softer vegetables or later for a crunchier texture.

10. 10

    Gradually whisk in the chicken stock, ensuring that no lumps form.

11. 11

    Add salt, black pepper, garlic powder, dried basil, and red chili flakes.

12. 12

    Simmer the sauce until it thickens slightly, 3–5 minutes.

13. 13

    If you chose crunchy vegetables, add the bell peppers and red onion now.

14. 14

    Lower the heat and add the heavy cream. Simmer gently.

15. 15

    Add the grated Parmesan and stir until it has melted and the sauce is smooth.

16. 16

    Add the lemon juice and adjust the seasoning to taste.

17. 17

    Add the cooked pasta and sliced chicken to the sauce and toss to coat evenly.

18. 18

    Add the reserved pasta water as needed to loosen the sauce and help emulsify it.

19. 19

    Garnish with chopped parsley and additional Parmesan. Serve immediately.

Notes

The source gives two options for the vegetables: add them before the stock for a softer texture, or add them after the sauce has thickened for a crunchier texture. The amount of additional cooking oil and garnish Parmesan is not specified.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• Italian-inspired
• stovetop
• quick dinner