Chicken and rigatoni pasta with creamy tomato sauce

    45 min

    Rigatoni pasta 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.

    64 people made this

    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 in English (49)


    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


    Good combination of ingredients, but for our taste it needed a little more. I added half a cup of canned mushrooms and 1/2 teaspoon of crushed red pepper flakes. I only used a 16ounce can of red tomatoes and didn't add the red cherry pepper (didn't have any!) The biggest improvement for me was that I blended the veggies in a blender after cooking. (Just a bit!) This made it much creamier and smoother. (Plus my kids didn't pick out the chunks of veggies!) I also added a whole cup (rather than a 1/2) of heavy cream as another reviewer wrote. I also boiled the chicken in chicken broth to cook it (juicier) and then cut it up and added it to the sauce to simmer for 30 minutes. Yummo! Thanks for the recipe!  -  12 Jun 2008  (Review from Allrecipes US | Canada)


    I was so excited to see a chicken riggies recipe here! i'm from CNY, but now live in Northern California. This was great, I couldn't find all the ingredients so I had to make substitutions; still was delicious!  -  14 Nov 2008  (Review from Allrecipes US | Canada)