Description
Creamy Spicy Rigatoni with Grilled Chicken
Indulge in this flavor-packed pasta dish that combines tender, spicy grilled chicken with creamy, dreamy rigatoni! Perfect for a comforting dinner or an impressive meal for guests.
Ingredients
For the Chicken:
2 boneless chicken breasts
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili flakes
1/2 tsp salt and pepper
2 tbsp olive oil
For the Pasta:
300g rigatoni pasta
2 tbsp butter
1 clove garlic, minced
1 small red onion, diced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp paprika
1/2 tsp chili flakes
1 medium tomato, diced
Fresh parsley for garnish
Salt and pepper to taste
Instructions
Prepare the Chicken:
Rub the chicken breasts with paprika, garlic powder, onion powder, chili flakes, salt, and pepper.
Heat olive oil in a skillet and grill the chicken over medium-high heat until golden and cooked through (about 5-6 minutes per side). Let it rest for 5 minutes before slicing.
Cook the Pasta:
Boil rigatoni in salted water according to package instructions. Drain and set aside.
Make the Sauce:
In the same skillet, melt butter and sauté minced garlic and red onion until fragrant.
Stir in heavy cream, Parmesan cheese, paprika, chili flakes, and diced tomato. Simmer for 3-4 minutes until thickened. Add salt and pepper to taste.
Combine Everything:
Toss the cooked rigatoni into the sauce, coating each piece evenly.
Place the sliced grilled chicken on top of the pasta and sprinkle with fresh parsley and extra chili flakes for garnish.
Serve and Enjoy:
Serve hot and enjoy this spicy, creamy delight!
Get ready to impress your taste buds and anyone you share this dish with!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, pound the chicken breasts to an even thickness to ensure they cook uniformly. While the pasta water comes to a boil, mix the dry spices in a small bowl and coat the chicken thoroughly. Grill the chicken in the hot skillet, resisting the urge to move it until a good sear forms. As the chicken rests, start the sauce. The key is to cook the garlic and onion until soft but not browned to avoid bitterness. When simmering the cream sauce, keep the heat medium-low to prevent the dairy from separating. Finally, reserve 1/4 cup of the starchy pasta water before draining; you can add a splash to the finished dish if the sauce needs loosening.
Serving Suggestions
This rich pasta dish pairs beautifully with simple, fresh sides. Serve it with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or broccoli works wonderfully. To elevate the meal for guests, offer a side of warm, crusty bread for soaking up the extra sauce and a light, fruity red wine like a Pinot Noir.
How-to Summary
In short: Season and grill chicken until cooked, then rest and slice. Cook rigatoni in salted water. In the same pan, make a creamy sauce with garlic, onion, cream, Parmesan, and spices. Toss the pasta in the sauce, top with sliced chicken, and garnish with parsley and chili flakes.
Frequently Asked Questions
Can I use a different pasta? Yes. Penne, fusilli, or fettuccine are excellent substitutes. Adjust cooking times according to package directions.
How can I make this dish less spicy? Simply omit the chili flakes from both the chicken rub and the sauce. You can add a pinch at the end for those who prefer heat.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore the sauce’s consistency.
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs will add more flavor and remain juicy. Increase cooking time by 2-3 minutes per side.
Is there a lighter alternative to heavy cream? For a lighter version, substitute half-and-half or whole milk mixed with a tablespoon of flour for thickening. The sauce will be less rich but still delicious.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer; chicken is done at 165°F (74°C).
- Adding Cheese to Boiling Sauce: Always remove the skillet from direct heat or turn it to low before stirring in the Parmesan to prevent a grainy, separated sauce.
- Underseasoning the Pasta Water: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Skipping the Chicken Rest: Slicing immediately causes the juices to run out. Letting it rest ensures moist, flavorful slices.
Conclusion
This creamy spicy rigatoni with grilled chicken is a complete, restaurant-quality meal that is deceptively simple to make at home. By balancing rich creaminess with a kick of heat and tender, well-seasoned protein, it satisfies on every level. Mastering this one-pan technique opens the door to countless pasta variations. Gather your ingredients, follow the steps, and get ready to enjoy a truly impressive and comforting dinner.