Garlic Chicken Rigatoni Recipe

Servings: 5

Calories per serving: 425

Ingredients

• 1 (8 ounce) package rigatoni pasta
• 1 tablespoon salt
• 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 tablespoon herb-infused olive oil
• cup tapioca starch
• 1 teaspoon Italian seasoning
• teaspoon salt
• 1 teaspoon freshly ground black pepper
• cup water
• cup sliced fresh mushrooms
• cup chopped marinated artichoke hearts
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 3 cloves minced garlic
• cup Chardonnay wine
• cup heavy whipping cream
• 2 ounces shredded aged Cheddar cheese

Directions

1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the rigatoni in the boiling water, stirring occasionally, until the pasta is tender yet firm to the bite, about 10 minutes. Drain and reserve some pasta water.
2. While the pasta is cooking, combine the tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add the chicken pieces and toss to coat evenly.
3. Heat the herb-infused olive oil in a skillet over medium heat until it shimmers. Add the chicken pieces and cook, stirring occasionally, until browned, about 5 minutes. Avoid adding extra oil or butter, as the dish will develop a better texture without it.
4. Pour in the reserved pasta water, then add the sliced mushrooms, marinated artichoke hearts, sun-dried tomatoes, and minced garlic. Stir to combine and cook for about 5 minutes.
5. Stir in the Chardonnay wine, heavy cream, and shredded Cheddar cheese. Whisk everything together until the sauce slightly thickens.
6. Add the cooked rigatoni to the skillet and toss to combine, ensuring the pasta is well coated with the sauce. Serve immediately.

Cook's Note

You can substitute the oil from the artichoke hearts or sun-dried tomatoes for the herb-infused olive oil. If you prefer, you can also replace tapioca starch with flour, though tapioca starch provides a smoother, silkier texture. For the cheese, I used cave-aged Cheddar, but Cabot's extra sharp Cheddar will also work perfectly well in this recipe.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.