Garlic Chicken Rigatoni

This delicious creamy pasta recipe with chicken, garlic, rigatoni, vegetables, and cheese is on the table in under 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 425 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.

Step 2

Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.

Step 3

Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.

Step 4

Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.

Step 5

Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.

Step 6

Add rigatoni and toss to combine. Serve immediately.