Garlic Chicken Rigatoni Recipe

4.5 23 23
Garlic Chicken Rigatoni  Recipe
Garlic Chicken Rigatoni Recipe photo by Taste of Home
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Garlic Chicken Rigatoni Recipe

Read Reviews
4.5 23 23
Publisher Photo
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it’s guilt-free! —Judy Crawford, Deming, New Mexico
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
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.
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.
Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat. Yield: 4 servings.

Test Kitchen Tips
  • Coating the chicken in flour gives it a delicious crust and helps to gently thicken the sauce.
  • Sauce it up! If you love lots of sauce on your pasta, make a double batch. Leftovers are delicious spooned over grilled chicken or fish.
  • Most pasta shapes work well. We like bow ties and penne.
  • Feel free to use minced fresh basil instead of dried. Just remember that you need more if you're using fresh. A good rule of thumb is 1 tablespoon of minced fresh herbs for 1 teaspoon of dried.
  • Originally published as Garlic Chicken Rigatoni in Taste of Home September/October 2014, p22

    Nutritional Facts

    1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 36mg cholesterol, 290mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 23g protein.

    • 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
    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.

    Test Kitchen Tips
  • Coating the chicken in flour gives it a delicious crust and helps to gently thicken the sauce.
  • Sauce it up! If you love lots of sauce on your pasta, make a double batch. Leftovers are delicious spooned over grilled chicken or fish.
  • Most pasta shapes work well. We like bow ties and penne.
  • Feel free to use minced fresh basil instead of dried. Just remember that you need more if you're using fresh. A good rule of thumb is 1 tablespoon of minced fresh herbs for 1 teaspoon of dried.
  • Originally published as Garlic Chicken Rigatoni in Taste of Home September/October 2014, p22

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    Reviews forGarlic Chicken Rigatoni

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    MY REVIEW
    shirley21 User ID: 5932816 266185
    Reviewed May. 21, 2017

    "This dish was delicious!!! I did double the sauce recipe, as some of the reviews suggested. I didn't have sun dried tomatoes, so just omitted them. Even my 3 year old granddaughter loved it!! Will definitely make this again!!"

    MY REVIEW
    [email protected] User ID: 8915251 252811
    Reviewed Aug. 17, 2016

    "As the recipe was, I found the taste of the sun dried tomatoes a bit overpowering and it was too dry. Increased both the wine and broth to 1/2 cup each and added some chopped fresh tomatoes just before serving, tossed in. That gave it a 'brightness' and was very flavorful. (tried it with some sauteed spinach also, in addition to the chopped fresh tomatoes...nice)"

    MY REVIEW
    chefheidi18 User ID: 8210724 250527
    Reviewed Jul. 17, 2016

    "It was good, but needed more sauce."

    MY REVIEW
    muffbear74 User ID: 209131 242553
    Reviewed Jan. 25, 2016

    "I used leftover chicken that was already cooked, which cut down on the orep time, but also probably made it less tasty."

    MY REVIEW
    meliss.beyer User ID: 7101887 233013
    Reviewed Sep. 16, 2015

    "I'd definitely make this recipe again. It was pretty quick to make and I had all of the ingredients on hand. I added the sun dried tomatoes when I added the chicken broth instead of soaking them. And I added some of the pasta water so it wouldn't be dry for leftovers. The flavors were great, just enough spice."

    MY REVIEW
    ChrissieMA User ID: 6871290 232649
    Reviewed Sep. 11, 2015

    "This is a really tasty dish. I use oil packed sun-dried tomatoes and it comes out amazing!"

    MY REVIEW
    HomeChefColleen User ID: 7305751 230313
    Reviewed Jul. 28, 2015

    "This is an amazing dish! We loved it. We opted to use oil-packed sun-dried tomatoes and were very happy with the results. It added a nice shine and punch of flavor. We also added more chicken and mushrooms. Definitely love this recipe! Thank you for sharing! - Field Editor"

    MY REVIEW
    Awhite12 User ID: 8171976 215403
    Reviewed Dec. 20, 2014

    "Love this dish. We use a smaller pasta, like mini penne."

    MY REVIEW
    juls1116 User ID: 5769191 214537
    Reviewed Dec. 10, 2014

    "My family loved this dish... and we loved the sweetness of the sun-dried tomatoes and the great garlic flavor... will make again soon."

    MY REVIEW
    NH-rescue User ID: 4255840 128056
    Reviewed Nov. 16, 2014

    "Great garlic dish! I used white cooking wine and it worked fine."

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