Easy 30-Minute Spicy Chicken Rigatoni Pasta
A quick and comforting dish featuring rigatoni tossed in a spicy chicken and tomato sauce, perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 12 ounces Rigatoni Pasta Ideal for holding sauce.
- 1 pound Chicken Breast, cubed Boneless, skinless for quicker cooking.
Sauce Components
- 2 tablespoons Olive Oil Adds flavor and richness.
- 3 cloves Garlic, minced Essential for savory flavor.
- 1 teaspoon Crushed Red Pepper Flakes Adjust for spice preference.
- 15 ounces Diced Tomatoes (1 can) Provides acidity and sweetness.
- 1 tablespoon Italian Seasoning Enhances flavor profile.
- to taste Salt and Pepper Essential for seasoning.
Garnish
- Parmesan Cheese For serving, adds a nutty finish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, saving a cup of pasta water.
Sautéing the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for about 5–7 minutes until golden brown and fully cooked. Season with a pinch of salt and pepper.
Making the Sauce
- Add the minced garlic and crushed red pepper flakes to the pan and sauté for approximately 1 minute until fragrant.
- Add the diced tomatoes and Italian seasoning, allowing it to simmer for 5 minutes to meld the flavors and slightly thicken the sauce.
Combining Everything
- Add in the cooked rigatoni, tossing to coat thoroughly. If the sauce seems too thick, gradually add the reserved pasta water until the desired consistency is reached.
Serving
- Plate the pasta and garnish with freshly grated Parmesan cheese and an extra sprinkle of crushed red pepper if desired.
Notes
For added nutrition, consider adding spinach or kale during the last minutes of cooking. For a healthier option, use whole wheat or lentil pasta. The dish can be made vegetarian by substituting chicken with chickpeas or other vegetables.