Chicken Rigatoni with Creamy Tomato Sauce

Ingredients

• 1 lb rigatoni or pasta of choice
• 1 chicken breast (Cut into thin slices)
• 4 tbsp tomato paste
• 3 cloves garlic (Freshly minced)
• 0.5 white onion (Diced)
• basil leaves (For garnish)
• 1 cup heavy whipping cream
• 0.5 cup Parmesan cheese (Plus more for garnish)
• 0.5 cup mozzarella cheese
• 1 cup pasta water (Reserved from cooking the pasta; add only as needed)
• salt (To taste; used in the pasta water and sauce)
• black pepper (To taste)
• 1 tbsp red chili flakes
• 2 tbsp butter
• favorite chicken seasoning (Use as preferred for grilling the chicken)

Steps

1. 1

   Cook the rigatoni in boiling salted water. Set the pasta aside and reserve 1 cup of the pasta water.

2. 2

   Melt the butter in a pan and sauté the diced onion until soft and translucent.

3. 3

   Add the minced garlic and cook for 1–2 minutes, taking care not to let it burn.

4. 4

   Add the tomato paste. Season with salt, black pepper, and red chili flakes, then cook for 1 minute.

5. 5

   Add the heavy cream and stir until combined. Continue simmering over medium heat until the sauce is slightly thickened.

6. 6

   Add the Parmesan cheese and stir it into the sauce.

7. 7

   Add the cooked pasta to the finished sauce in the pan and toss to coat. Stir in just enough reserved pasta water for the sauce to come together.

8. 8

   Add the mozzarella cheese and mix well.

9. 9

   Season the thin-sliced chicken breast with your favorite seasoning and grill it.

10. 10

    Serve the grilled chicken with the warm pasta. Garnish with fresh basil and additional Parmesan cheese.

Notes

The source does not specify the chicken seasoning, grilling time or temperature, pasta cooking time, or exact amount of pasta water needed beyond reserving 1 cup. Add the reserved water gradually, only until the sauce reaches the desired consistency.

Nutrition per serving

• main
• pasta
• chicken
• Italian-inspired
• creamy
• grilled
• family dinner