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

Garlic Chicken Rigatoni Recipe

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4.5 16
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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 Dec. 20, 2014

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

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."

Reviewed Nov. 16, 2014

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

Reviewed Nov. 12, 2014

"Good, but didn't pack the flavor punch we were hoping for."

Reviewed Nov. 11, 2014

"Excellent, my husband took 2 big bowls of it, and normally he's a very fuzzy eater on trying new things. Only changed I did was using shredded Parmesan cheese instead of grated. I first used the amount it was called for, but my husband said it needed more cheese, so I used the whole 2 cup bag on it. Will definally make again."

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