Recipe
Ingredients:
1 lb (450g) rigatoni pasta
1 lb (450g) boneless, skinless chicken thighs or breasts, cubed
1 tbsp olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1½ cups cherry tomatoes, halved
2 tbsp tomato paste
1 cup heavy cream
1 tbsp honey
1 tsp chili flakes (optional)
1½ cups chicken broth
½ cup grated Parmesan cheese
1 tsp dried oregano
½ cup fresh basil leaves, chopped (plus more for garnish)
Salt and pepper to taste
Directions:
In a large pot or deep skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and sear for 4–5 minutes until golden and nearly cooked through. Remove and set aside.
In the same pot, add onion and garlic. Sauté for 2 minutes until fragrant.
Stir in tomato paste and cherry tomatoes. Cook for 3–4 minutes until tomatoes soften.
Pour in the chicken broth, cream, honey, oregano, and chili flakes if using. Stir to combine.
Add the uncooked rigatoni directly into the sauce. Stir well. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 13–15 minutes, stirring occasionally to prevent sticking.
When pasta is tender and sauce has thickened, return the cooked chicken to the pot.
Add Parmesan cheese and fresh basil. Stir until cheese is melted and everything is well coated in the creamy sauce.
Garnish with more fresh basil and serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 640 kcal | Servings: 4 servings