Spicy Chicken Rigatoni – A Quick, Flavorful Fix for Busy Nights!
Craving a pasta dish that’s easy to make but packed with big, bold flavors?
This Spicy Chicken Rigatoni is your new go-to!
In just 30 minutes, you’ll be enjoying creamy, zesty tomato sauce, perfectly cooked chicken, and a kick of spice.
With pantry staples and a few simple steps, this dish transforms into a comforting dinner that’s sure to become a weekly favorite.
Perfect for those nights when you want something fast, satisfying, and seriously tasty!
For Spicy Chicken Rigatoni
- Chicken Breast – I prefer butterflying the chicken breast for a thinner cook, but you can also use chicken thighs. Both work well depending on your preference for white or dark meat.
- Rigatoni Pasta – This pasta shape holds sauce well, making it perfect for this dish.
- Cherry Tomatoes – Adds a burst of freshness and a slight sweetness to balance the heat.
- Shallot – Adds depth and a mild, sweet flavor to the sauce.
- Garlic – Essential for flavor, adding a savory, aromatic base to the sauce.
- Tomato Paste – Intensifies the tomato flavor and thickens the sauce.
- Crushed Red Pepper Flakes – These give the dish its spicy kick, adjusting the amount to your taste.
- Black Pepper – Enhances the flavor of the dish, balancing the spices.
- Parmesan Cheese – Freshly grated parmesan adds creaminess and a sharp, salty bite to the sauce.
- Fresh Basil – For a pop of freshness and an aromatic finish.
Optional:
- Goat Cheese – Adds a creamy, tangy layer when mixed with the parmesan.
For the Sauce
- Salt – To season the sauce and bring out the flavors.
- Olive Oil – For cooking the chicken and starting the sauce.
- Water – Used to help create a sauce consistency and to cook the pasta.
Quick and Easy Spicy Chicken Rigatoni Pasta
Ingredients
- 1 chicken breast (butterflied)
- 8 oz rigatoni pasta
- ½ cup cherry tomatoes (sliced in half)
- ⅓ cup minced shallot (about 1 medium-large shallot)
- 1 clove garlic (minced)
- 1 tbsp tomato paste (or 2 tbsp canned tomato paste)
- 1 tsp salt (plus more for seasoning)
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper (plus more for seasoning)
- 1 oz freshly grated parmesan cheese
- 1 sprig fresh basil (to chiffonade)
- Optional: 1 oz goat cheese (add with parmesan for extra creaminess)
Instructions
Prepare the Chicken:
- Pat the chicken breast dry. Butterfly it by slicing horizontally to create two thinner pieces. Season the top of the chicken with salt and pepper.
Cook the Chicken:
- Heat a large skillet over medium heat for 30-45 seconds. Add 1-2 tbsp cooking oil. Once the oil is heated, place the chicken seasoned side down into the pan. Season the top with a pinch of salt and pepper. Increase the heat to medium-high and cook the chicken for 3-5 minutes per side, or until fully cooked (160°F internally). Remove the chicken from the skillet and set aside to rest.
Prepare the Sauce:
- Without cleaning the pan, lower the heat to low and add the remaining tablespoon of cooking oil. Add the minced shallot and sauté for 2-3 minutes, or until softened. Add the garlic, tomato paste, and red pepper flakes, cooking for another minute until caramelized.
Deglaze the Pan:
- Add a small splash of water to the pan to lift any browned bits from the bottom. Increase the heat to high, and stir with a wooden spoon to scrape up all the delicious bits as the water simmers.
Cook the Pasta:
- Add the rigatoni, tomatoes, salt, and pepper to the pan. Stir briefly, then pour in enough water to almost cover the pasta (it’s okay if some pasta sticks out). Bring the water to a boil and cook the pasta, stirring constantly to prevent sticking. Add water gradually as needed to keep the pasta from drying out. Cook until the pasta is just shy of al dente.
Finish the Sauce:
- Once there’s about a minute left on the timer, check the pasta for doneness. Reduce the heat to low, add the parmesan cheese, and stir vigorously until the cheese melts into a creamy sauce. If the pasta needs more time, continue cooking, adding water as necessary.
Combine and Serve:
- Remove the pan from the heat. Slice the cooked chicken and add it back to the pan with half of the sliced basil. Stir everything together. Serve immediately, topped with the remaining basil and additional parmesan cheese, if desired. Enjoy!
- Can I use pre-cooked chicken to save time?
Absolutely! Using rotisserie chicken or any leftover cooked chicken is a great shortcut. Simply shred or dice the chicken and stir it into the sauce when it’s ready. It’s a quick and easy swap without losing any flavor!
- Can I make the sauce ahead of time?
Yes! You can prepare the sauce in advance and keep it in the fridge for up to three days. Just reheat it when you’re ready and toss with freshly cooked pasta. It’s a great way to get dinner on the table even faster!
- Can I substitute store-bought sauce for this recipe?
You sure can! If you’re in a pinch, using a good quality store-bought marinara or tomato sauce will work wonders. Just be sure to adjust the seasoning to your liking for that homemade taste.
- How can I adjust the spice level?
The crushed red pepper flakes are your best friend for spicing things up! If you prefer a milder dish, simply use less or leave them out entirely. If you like more heat, feel free to add extra. It’s all about your personal spice preference!
- Can I use a different pasta instead of rigatoni?
Of course! While rigatoni is ideal for holding onto that creamy sauce, any pasta shape you love will do. Penne, fusilli, or even spaghetti would work perfectly in this recipe—just make sure to cook it al dente and toss it into the sauce!
