Chicken and Rigatoni in Creamy Tomato Sauce

    Chicken and Rigatoni in Creamy Tomato Sauce


    46 people made this

    About this recipe: Rigatoni and chicken breast pieces are tossed with a creamy tomato sauce, embellished with red and green peppers. Get creative - some popular additions are mushrooms and black olives.

    Serves: 6 

    • 1 (500g) pack rigatoni pasta
    • 3 tablespoons extra-virgin olive oil
    • 675g skinless chicken breast fillets, cut in bite-sized pieces
    • salt and pepper to taste
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 green peppers, seeded and thinly sliced
    • 3 roasted red peppers, drained and chopped
    • 2 red chillies, seeded and minced
    • 1 (800g) jar passata
    • 120ml double cream
    • 45g grated Parmesan cheese

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Boil the rigatoni pasta in salted water for 8 to 10 minutes, or until al dente; drain and keep warm.
    2. Heat the olive oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the centre, about 7 minutes. Remove the chicken from the pan, and keep warm.
    3. Stir in the onion, garlic and peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, chillies and passata. Bring to a simmer, then stir in the double cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

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    Reviews (1)


    This was quite nice!My daughter said it was 'actually,really good', and i've to make it again,lol!I left out the chillies though,so it wouldn't be too spicy for the kids. - 23 Oct 2016

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