Chicken & Riggies

By Dash of Amy
February 2, 2018
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Author Notes: Seasoned chicken and rigatoni pasta in a delectable tomato cream sauce, topped with shaved Parmesan cheese. Hearty and delicious!Dash of Amy

Serves: 6


  • 4 chicken breasts, cubed
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon roasted garlic & herb (Weber)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  1. Heat deep skillet over medium heat.
  2. Add olive oil, chicken, and seasonings.
  3. Cook about 7-8 minutes turning once and leaving the chicken a little pink in the center.
  4. Transfer to a plate.

Sauce & Pasta

  • 2 cans stewed tomatoes, blended
  • 2 cups organic heavy cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 16 ounces box rigatoni pasta, cooked & strained
  • 1/2 cup shaved Parmesan cheese
  1. Add blended stewed tomatoes and heavy cream to the same pan chicken was cooked in, and bring to a light boil.
  2. Add salt and pepper, and cook about 5 minutes until heated through.
  3. Add chicken to the sauce and cook another 3 minutes.
  4. Pour sauce mixture over cooked pasta and place in a large baking dish.
  5. Sprinkle top with Parmesan cheese, and bake at 350 for 10 minutes until cheese melts.

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