One-Pot Wonders

Chicken & Riggies

February  2, 2018
Photo by Amy Brisbois
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
Ingredients
  • Chicken
  • 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
  • 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
In This Recipe
Directions
  1. Chicken
  2. Heat deep skillet over medium heat.
  3. Add olive oil, chicken, and seasonings.
  4. Cook about 7-8 minutes turning once and leaving the chicken a little pink in the center.
  5. Transfer to a plate.
  1. Sauce & Pasta
  2. Add blended stewed tomatoes and heavy cream to the same pan chicken was cooked in, and bring to a light boil.
  3. Add salt and pepper, and cook about 5 minutes until heated through.
  4. Add chicken to the sauce and cook another 3 minutes.
  5. Pour sauce mixture over cooked pasta and place in a large baking dish.
  6. Sprinkle top with Parmesan cheese, and bake at 350 for 10 minutes until cheese melts.

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