Rigatoni with Italian Chicken

25 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“This is a very easy chicken and pasta dish that will have your family raving.” - by BERTPEREZ

Ingredients

6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley

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Metric US

Original recipe yields 8 servings

Directions

Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.

Nutrition

Amount Per Serving (8 total)

Calories
597 cal
30%

Fat
28.4 g
44%

Carbs
53.2 g
17%

Based on a 2,000 calorie diet

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Reviews (25)

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REBEKAHMO

Aug. 20, 2007

"Fabulous, but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main change,..." See more though, was using a 28 oz jar of pasta sauce and a 14 oz can of diced tomatoes. Served the chicken on top of the pasta and it was awesome. Thanks for the post!"

Melanie

May. 18, 2006

"Totally loved this one. My daughter took it to school and they thought that it came from a restaurant - it was so tasty. I use a little less butter and only enough salad dressing to coat the bite si..." See morezed pieced of chicken."