This lip-smacking dish combines tender pieces of chicken with rigatoni pasta, tossed in a flavorful Italian sauce. With a perfect balance of spices, tomatoes, and herbs, this dish is sure to please everyone at the table. It is easy to prepare and makes for a satisfying and hearty meal that can be enjoyed any day of the week. Serve with a side of garlic bread and a fresh green salad for a complete Italian feast. Get ready to indulge in a taste of Italy!
Ingredients
- 1 lb rigatoni pasta
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, grated, for serving
Directions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
- Add the diced tomatoes, tomato sauce, dried basil, dried oregano, and red pepper flakes to the skillet. Season with salt and black pepper to taste. Stir well to combine.
- Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally.
- Return the cooked chicken to the skillet and stir to coat it with the sauce. Cook for an additional 5 minutes to warm the chicken.
- Add the cooked rigatoni pasta to the skillet and toss gently to coat the pasta with the sauce and distribute the chicken evenly.
- Serve the rigatoni with Italian chicken hot, garnished with fresh basil leaves and grated Parmesan cheese.
