Ingredients with Measurements:
- 1 pound rigatoni pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Red pepper flakes, to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet or wok for cooking chicken and sauce
- Colander for draining pasta
Step-by-Step Instructions:
1. Cook the rigatoni pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. Heat the olive oil and butter in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
4. Add the heavy cream and chicken broth to the skillet and bring to a simmer. Cook for 5 minutes, stirring occasionally.
5. Add the Parmesan cheese, parsley, salt, pepper, and red pepper flakes to the skillet. Stir until the cheese is melted and the sauce is creamy.
6. Add the cooked rigatoni pasta and cooked chicken to the skillet. Toss until everything is coated in the sauce.
7. Serve hot with additional Parmesan cheese and parsley for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 645
Fat: 31g
Carbohydrates: 56g
Protein: 36g
Sodium: 740mg
Substitutions for ingredients:
- Rigatoni pasta can be substituted with any other pasta shape.
- Chicken breasts can be substituted with chicken thighs or shrimp.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add sliced mushrooms to the skillet with the onion, garlic, and red bell pepper.
- Use a combination of red and yellow bell peppers for added color.
- Add sliced black olives to the skillet with the chicken and vegetables.
Tips and Tricks:
- Don't overcook the chicken to avoid it becoming tough and dry.
- Use freshly grated Parmesan cheese for the best flavor.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve the Creamy Chicken Riggies in a large pasta bowl and garnish with additional Parmesan cheese and parsley.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- White wine
Suggested Side Dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or milk to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Creamy Chicken Riggies is a popular pasta dish that originated in Utica, New York. It is a variation of the traditional Italian dish, Pasta all'arrabbiata.
Flavor Profiles:
Creamy, savory, slightly spicy
Serving Suggestions:
Serve the Creamy Chicken Riggies as a main course for dinner.
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Region: Italian