Ingredients with Measurements:
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet
- Large pot for boiling pasta
Step-by-step instructions:
1. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion and garlic and sauté until softened, about 2-3 minutes. Add the red and green bell peppers and continue to sauté for another 2-3 minutes.
4. Add the dried basil, oregano, and red pepper flakes to the skillet and stir to combine.
5. Pour in the chicken broth and heavy cream, and bring to a simmer. Add the Parmesan cheese and stir until melted and combined.
6. Add the cooked chicken and rigatoni pasta to the skillet and stir to combine. Season with salt and pepper to taste.
7. Simmer for 5-10 minutes until the sauce has thickened and the chicken is fully cooked.
8. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking chicken and vegetables
- Simmer for sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 623
- Fat: 29g
- Carbohydrates: 53g
- Protein: 38g
Substitutions for ingredients:
- Rigatoni pasta can be substituted with any other pasta shape.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard, grated cheese.
Variations:
- Add sliced mushrooms to the skillet for extra flavor.
- Use shrimp instead of chicken for a seafood twist.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Make sure to cook the chicken fully before adding it back to the skillet.
- Don't overcook the pasta, as it will continue to cook in the sauce.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large serving dish with chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken fully to avoid any foodborne illnesses.
Food history:
- Skillet chicken riggies is a popular dish in Utica, New York, where it is often served at Italian-American restaurants.
Flavor profiles:
- Creamy, savory, slightly spicy
Serving suggestions:
- Serve hot as a main dish for dinner.
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