What sauce goes best with rigatoni?

Rigatoni loves chunky, hearty sauces that can fill those tubes and cling to the ridges. That's why this spicy chicken sauce works so perfectly - it's got body and texture. Other great options include meat sauces, chunky tomato sauces, and cream-based sauces like this one. Avoid thin, watery sauces that will just slide right off.

Why is it called "marry me chicken pasta"?

The whole "marry me chicken" thing started as a joke about food being so good it could inspire a marriage proposal. While our spicy rigatoni chicken isn't exactly the same viral recipe, it definitely has that same "wow factor" that makes people ask for seconds and thirds. I've served this to friends who literally asked for the recipe before they finished eating.

Do pasta and chicken go together?

Absolutely! Chicken and pasta are a perfect match - the mild chicken lets the sauce and pasta shine while adding protein and substance to the dish. The key is cooking the chicken properly so it adds to the dish instead of just being bland protein floating around in there.

Do Italians serve pasta with chicken?

Traditional Italian cooking doesn't mix pasta and chicken as much as American-Italian cooking does, but that doesn't mean it's wrong! Food evolves, and good flavor combinations are good flavor combinations regardless of tradition. Plus, there are some regional Italian dishes that do combine chicken and pasta, especially in northern Italy.

Why don't Italians cook pasta with chicken?

Traditional Italian cooking focuses on letting each ingredient shine rather than mixing lots of different things together. But honestly, modern Italian chefs are more flexible about this stuff. Good food is good food, and if it tastes great, that's what matters most.

What is the spaghetti rule in Italy?

The Italian pasta rules are mostly about proper technique - cooking pasta al dente, using the right sauce for each shape, and eating it with just a fork. For rigatoni specifically, the "rule" is to pair it with sauces that can fill the tubes and stick to the ridges, which is exactly what we're doing here.

Rigatoni is bigger and has deeper ridges than penne , which makes it better for chunky sauces like our spicy chicken mixture. Penne works fine in a pinch, but rigatoni really is the better choice here. The larger tubes can hold more sauce and small pieces of chicken, making every bite more flavorful.

5 Amazing Spicy Rigatoni Chicken Secrets for Perfect Dinner

Description

This spicy rigatoni chicken brings together tender chicken pieces with perfectly cooked rigatoni pasta in a creamy, spicy sauce that has just the right amount of heat. It’s comfort food that looks fancy but is actually pretty easy to make.

Ingredients

1 lb rigatoni pasta

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

2 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

2 fresh jalapeños, seeded and diced

1-2 tsp crushed red pepper flakes

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/2 cup chicken broth

Salt and pepper to taste

Fresh basil for garnish

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Instructions

Cook rigatoni according to package directions until al dente, reserve 1 cup pasta water
Season chicken pieces with salt and pepper, let sit 15 minutes
Heat olive oil in large pan, brown chicken pieces on all sides, remove and set aside
In same pan, sauté onions until soft, add garlic and jalapeños
Add red pepper flakes, cook 30 seconds until fragrant
Add chicken broth to scrape up browned bits
Slowly add cream, bring to gentle simmer
Return chicken to pan, add cooked pasta and Parmesan
Toss with pasta water as needed for right cons

Notes

Adjust spice level by changing the amount of jalapeño seeds and red pepper flakes
Chicken thighs stay more tender than breasts in this recipe
Can be made ahead and reheated with a splash of broth or cream
Recipe doubles easily for larger groups or meal prep

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Mediterranean launch recipe
Method: Stovetop
Cuisine: Italian/Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 680 kcal
Sugar: 8g
Sodium: 890 mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0 g
Carbohydrates: 62g
Fiber: 3g
Protein: 38g
Cholesterol: 155 mg