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Rigatoni with Italian Chicken

Rigatoni with Italian Chicken

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
BERTPEREZ

BERTPEREZ

This is a very easy chicken and pasta dish that will have your family raving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1361 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

REBEKAHMO
24

REBEKAHMO

8/20/2007

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, 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
13

Melanie

5/18/2006

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 sized pieced of chicken.

bellydancer
10

bellydancer

2/14/2011

Very easy and delicious. I added fresh spinach to the boiling water for the last minute the pasta was cooking. I will make this again.

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