If you're craving a simple, flavorful chicken pasta dish, look no further! This easy spicy chicken rigatoni features a creamy, zesty tomato sauce infused with parmesan, red pepper flakes, and fresh basil.
- 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)
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.
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!