Rigatoni with Chicken Thighs Recipe

Name: Rigatoni with Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 package rigatoni (or your favorite pasta); Olive oil, as needed; 8 boneless, skinless chicken thighs, cut into small pieces; 3 cloves garlic, minced; 1 small to medium-sized onion, chopped; 1 cup chicken broth (or white wine); Two 15-ounce cans crushed tomatoes; Freshly ground black pepper; Pinch sugar; Fresh basil, as needed; Grated Parmesan, for topping

Servings: persons

Salt
1 package rigatoni (or your favorite pasta)
Olive oil, as needed
8 boneless, skinless chicken thighs, cut into small pieces
3 cloves garlic, minced
1 small to medium-sized onion, chopped
1 cup chicken broth (or white wine)
Two 15-ounce cans crushed tomatoes
Freshly ground black pepper
Pinch sugar
Fresh basil, as needed
Grated Parmesan, for topping

1
Bring a pot of lightly salted water to a boil and put the rigatoni into it.
2
Cook until al dente (tender firm).
3
Heat a large skillet until very hot and then generously drizzle in some olive oil.
4
Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in.
5
NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown.
6
After a minute or two, flip over the chicken with a spatula and let brown on the other side.
7
Remove to a plate and set aside.
8
Repeat with the second half of the chicken pieces.
9
Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir.
10
Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet.
11
Cook until the liquid reduces by half.
12
Add the crushed tomatoes and stir to combine.
13
Add salt and pepper to taste and a pinch of sugar.
14
Reduce the heat and simmer for 15 minutes.
15
Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes.
16
Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
17
Put the pasta on a platter or in a large bowl and smother with the sauce.
18
Top with grated Parmesan cheese.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 1 package rigatoni (or your favorite pasta), Olive oil, as needed, 8 boneless, skinless chicken thighs, cut into small pieces, and more.

Yes, Rigatoni with Chicken Thighs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni with Chicken Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions