Chicken Rigatoni with Creamy Marinara Sauce
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 3 ouncesbaby lettuce
- 1/8 ouncefresh basil
- 2 eachesboneless skinless chicken breasts
- 8 ouncesrigatoni
- 1/4 teaspooncrushed red pepper
- 1 cantomato puree
- 1/4 cupheavy cream
- 1/4 cupgrated pecorino cheese
- 1 tablespoonred wine vinegar
What You’ll Need
- 8" medium pot
- 12" large pan
Prepare IngredientsBring 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.
Sear ChickenSeason 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.
Cook RigatoniWhile 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.
Warm Marinara SauceWhile 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.
Season RigatoniAdd 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.
Plate Chicken RigatoniIn 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.