Past Recipes
Chicken Rigatoni

Chicken Rigatoni with Creamy Tomato Sauce and Escarole Salad

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Recipe Details


Rigatoni is one of our favorite noodles because, thanks to its hollow shape, it’s able to scoop up every last drop of sauce. Here, it’s tossed in a creamy marinara along with pieces of hearty seared chicken. For a crunchy textural component, it’s served with a crisp escarole salad tossed in lemon-honey dressing with a sprinkling of ricotta salata. 


  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 940
  • Protein 59g
  • Total Carb 96g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • head escarole
    head escarole
  • lemon
  • garlic
    2 cloves
  • honey
    1 packet
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • rigatoni
    6 ounces
  • 16-ounce jar marinara sauce
    16-ounce jar marinara sauce
  • heavy cream
    1/4 cup
    heavy cream
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • ricotta salata
    2 ounces
    ricotta salata

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large pan

Cooking Steps

  1.  Prepare Ingredients and Make Dressing

    Prepare Ingredients and Make Dressing

    Bring a medium pot of water to a boil over high heat. Tear escarole leaves into bite-size pieces, discarding tough ribs and root end, then rinse thoroughly. Halve lemon. Thinly slice garlic. In a large bowl, whisk together ½ packet honey, juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Set aside until ready to serve.

  2. Sear Chicken

    Sear Chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ 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. Transfer chicken to a cutting board, reserving pan, off heat, for Step 4.

  3. Cook Rigatoni

    Cook Rigatoni

    While chicken sears, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 10 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. This is a great time to set the table!

  4. Simmer Tomato Sauce

    Simmer Tomato Sauce

    Return pan from chicken to medium heat and add 1 teaspoon olive oil. When oil is shimmering, add garlic and sauté, stirring, until golden, about 1 minute. Add marinara sauce and season with ¼ teaspoon salt and black pepper as desired. Simmer, stirring occasionally, until sauce is warmed through, 6-8 minutes. Meanwhile, once cool enough to handle, cut chicken into ½-inch cubes.

  5. Finish Chicken Rigatoni

    Finish Chicken Rigatoni

    Once sauce has simmered, add heavy cream to pan, still over medium heat. Add crushed red pepper (skip or use half for less heat) and cooked rigatoni and cook, stirring, to warm through, 2-3 minutes. Adding 1 tablespoon at a time, stir in reserved pasta water until sauce is silky and clings to noodles. Remove pan from heat. Stir in cubed chicken and half of Parmesan. Taste and add salt and black pepper as desired.

  6. Toss Salad and Plate Rigatoni

    Toss Salad and Plate Rigatoni

    Crumble half of ricotta salata into bowl with dressing (use the rest as a garnish for your next pasta night!), then add escarole and toss to coat. Divide chicken rigatoni between serving plates, garnish with remaining Parmesan, and serve with escarole salad. Dig in!

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