Spicy Chicken Rigatoni

Indulge in a flavourful feast with our Spicy Chicken Rigatoni, featuring tender chicken simmered in a spicy tomato cream sauce. Accompanied by a refreshing Arugula and Parmesan Salad, this meal promises to satisfy your cravings with every bite

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Ingredients

Spicy Chicken Rigatoni:

400 g rigatoni pasta
2 tbsp olive oil
2 large chicken breasts boneless, skinless, cut into bite-sized pieces
3 cloves garlic minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp chili flakes adjust to taste
1/4 tsp cayenne pepper adjust to taste
400 g tomatoes chopped
1/2 cup heavy cream
salt to taste
ground black pepper to taste
8 leaves basil garnish
Parmesan cheese for serving

Arugula and Parmesan Salad:

4 cups arugula fresh
1/4 cup Parmesan cheese grated
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt to taste
ground black pepper to taste

Instructions

The Spicy Chicken Rigatoni:

Cook rigatoni according to package instructions until al dente. Drain and set aside.
400 g rigatoni pasta
In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and black pepper, then add them to the skillet. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
2 tbsp olive oil, 2 large chicken breasts, salt, ground black pepper
In the same skillet, add minced garlic, dried oregano, dried basil, chili flakes, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3 cloves garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp chili flakes, 1/4 tsp cayenne pepper
Stir in crushed tomatoes and heavy cream, scraping up any browned bits from the bottom of the skillet. Simmer for 10-15 minutes until the sauce has thickened slightly.
400 g tomatoes, 1/2 cup heavy cream
Return cooked chicken to the skillet and toss to coat in the sauce. Allow to simmer for an additional 5 minutes.
Add cooked rigatoni to the skillet and toss until well coated in the sauce. Remove from heat.

The Arugula and Parmesan Salad:

In a large mixing bowl, combine arugula and shaved Parmesan cheese.
4 cups arugula, 1/4 cup Parmesan cheese
In a small bowl, whisk together balsamic vinegar and extra virgin olive oil. Season with salt and black pepper to taste.
2 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, salt, ground black pepper
Drizzle the vinaigrette over the arugula and Parmesan cheese. Toss gently to coat.

Serving Suggestion:

Divide the spicy chicken rigatoni among serving plates. Garnish with fresh basil leaves and grated Parmesan cheese.
8 leaves basil, Parmesan cheese
Serve alongside the arugula and Parmesan salad or add the salad on top of the pasta.

Nutrition