Chicken And Rigatoni Recipe

Rigatoni Pasta with Chicken and SunDried Tomatoes

WEBMay 19, 2018 · 1) First, sauté sun-dried tomatoes, garlic, and thinly sliced chicken breasts in olive oil. Make sure to season the chicken with salt …

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
2. In a large pan, on high heat, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 30 seconds until garlic is fragrant. Add thinly sliced chicken breast, sprinkle with salt and paprika, and cook on high heat for 1 minute on each side. Remove from heat.
3. In the mean time, cook rigatoni pasta al dente. Reserve some cooked pasta water. Optionally, you can drain and rinse the rigatoni with cold water (to stop cooking).
4. While the rigatoni is cooking, make the pasta cream sauce. Add half and half to the skillet with the chicken. Add 1 tablespoon of basil, at least 1/4 teaspoon of red pepper flakes. Bring to a gentle boil. Add Mozzarella cheese. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.

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