Garlic Chicken Rigatoni  Recipe
Garlic Chicken Rigatoni Recipe photo by Taste of Home

Garlic Chicken Rigatoni Recipe

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In New Mexico we adore big flavors from ingredients like garlic and sun-dried tomatoes. Here’s a punchy chicken and mushroom pasta that’s a family standard. Judy Crawford, Deming, New Mexico
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 ounces uncooked rigatoni or large tube pasta
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon garlic salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 290 mg sodium, 50 g carbohydrate, 3 g fiber, 23 g protein.


  1. Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
  2. Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.
  3. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.
  4. Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat. Yield: 4 servings.
Originally published as Garlic Chicken Rigatoni in Taste of Home September/October 2014, p22

Nutritional Facts

1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 290 mg sodium, 50 g carbohydrate, 3 g fiber, 23 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Sep. 12, 2014

This was really good and easy to make. The whole family enjoyed it.

Reviewed Sep. 12, 2014

We liked the "garlicky" aspect of this recipe but not the sun-dried tomato. I agree with others that fresh or canned tomatoes would be better.

Reviewed Sep. 10, 2014

Light and easy enough to prepare. Next time I will replace the sun-dried tomatoes with either fresh or canned as we don't love the sun-dried taste. I will probably amp up the seasoning next time also.

Reviewed Sep. 5, 2014

I loved this recipe. It was so light. I used whole wheat pasta and chicken broth instead of wine. I cleared my plate!

Reviewed Sep. 3, 2014

I just made this for dinner on a different night and it is very good! I added some chopped onion also, just because I had extra from another dinner that I made. Like moviefan11 I used the Perdue chicken to simplify it. I will definately be making it again

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