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Chicken Rigatoni

Chicken Rigatoni with Creamy Marinara Sauce

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Recipe Details

Story

Discovered in upstate New York where Chef Elana spent her college days, this dish is one you’ll love for its rich flavors and incredible ease. Seared chicken and perfectly al dente rigatoni from our pasta-making pals at Sfoglini are tossed in a creamy marinara sauce. Garnished with fragrant basil leaves and salty pecorino cheese, this simple dinner miraculously manages to deliver big on taste and comfort in no time at all.

Tags

  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • garlic
    2 cloves
    garlic
  • baby lettuce
    3 ounces
    baby lettuce
  • fresh basil
    1/8 ounce
    fresh basil
  • boneless skinless chicken breasts
    2 eaches
    boneless skinless chicken breasts
  • rigatoni
    8 ounces
    rigatoni
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • tomato puree
    1 can
    tomato puree
  • heavy cream
    1/4 cup
    heavy cream
  • grated pecorino cheese
    1/4 cup
    grated pecorino cheese
  • red wine vinegar
    1 tablespoon
    red wine vinegar

What You’ll Need

  • 8" medium pot
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium pot of water to a boil over high heat. Thinly slice garlic. Rinse baby lettuce. Rinse basil and roughly tear leaves, discarding stems. Rinse chicken and pat dry with paper towel.
  2. Sear Chicken

    Sear Chicken

    Season chicken all over with ½ teaspoon kosher salt and black pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Remove from pan and using 2 forks or tongs, shred into bite-size pieces. Set aside.
  3. Cook Rigatoni

    Cook Rigatoni

    While chicken sears, add salt generously to pot of boiling water. Stir in rigatoni and cook until al dente, about 10 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
  4. Warm Marinara Sauce

    Warm Marinara Sauce

    While rigatoni cooks, wipe pan from chicken clean and add 1 teaspoon olive oil over medium heat. When oil is shimmering, add as much crushed red pepper as desired and garlic. Sauté, stirring, until golden, about 1 minute. Stir in tomato purée. Season with ¼ teaspoon kosher salt and black pepper. Cook, stirring occasionally, until warmed through, 6-8 minutes.
  5. Season Rigatoni

    Season Rigatoni

    Add heavy cream, rigatoni, and shredded chicken to pan with marinara sauce over medium heat and cook, stirring, until warmed through, 1-2 minutes. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Remove pan from heat. Stir in pecorino and basil.
  6. Plate Chicken Rigatoni

    Plate Chicken Rigatoni

    In a large bowl, whisk together red wine vinegar and 1 tablespoon olive oil until fully combined. Season with ¼ teaspoon kosher salt and black pepper as desired. Add baby lettuce and toss to coat. Serve salad alongside chicken rigatoni and enjoy.

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