Chicken Riggies
Ingredients
- 12 oz rigatoni or other short pasta
- 1 lb boneless chicken breast or thigh, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 1-2 hot cherry peppers, sliced (adjust heat to taste)
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 can (14-15 oz) crushed tomatoes
- 0.5 cup heavy cream
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 0.5 cup grated Parmesan or Pecorino Romano
- Chopped fresh basil for garnish (optional)
Steps
- Bring a large pot of salted water to a boil and cook rigatoni until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes until browned and cooked through. Remove and set aside.
- Add onion, hot cherry peppers, and red bell pepper to the skillet; cook 4–5 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
- Add crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer 8–10 minutes.
- Stir in the cooked chicken and heavy cream; simmer 2–3 minutes until sauce is creamy and combined.
- Add cooked pasta to the sauce and toss to coat evenly.
- Remove from heat and sprinkle with grated Parmesan and fresh basil if desired.
- Serve warm.
