Garlic Chicken Rigatoni

Name: Garlic Chicken Rigatoni
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

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

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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.

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.

Nutrition Facts

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

Originally published as Garlic Spaghetti in Taste of Home September/October 2014

Reviews

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Average Rating:

Marie

Jun 12, 2019

I made this according the recipe except I used additional chicken broth instead of white wine. It turned out amazing! Very flavorful, turned out perfectly the first time. Definitely a keeper!
LaChicaDeAyer

Jun 9, 2018

This meal tastes like one you'd be served at a restaurant. The flavor combination was just right. The only change I made was using sundried tomatoes packed in oil. I added them when I added the broth, wine, & spices - it wasn't too oily. I used a combination of chicken broth & white wine. I will definitely add this to our regular meal rotation.
shirley21

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!!
michelle32851

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)
chefheidi18

Jul 17, 2016

It was good, but needed more sauce.
muffbear74

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.
meliss.beyer

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.
ChrissieMA

Sep 11, 2015

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

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
Awhite12

Dec 20, 2014

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

Garlic Chicken Rigatoni

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