Spicy Chicken with Rigatoni

    45 minutes

    This is an amazingly spicy and rich pasta dish. Rigatoni is paired with chicken and chillies in a creamy red/white sauce. You can adjust the amount of chilli to your own taste.

    42 people made this

    Serves: 6 

    • 500g rigatoni pasta
    • 3 tablespoons extra virgin olive oil
    • 750g skinless, boneless chicken breast, cut in bite-sized pieces
    • 1 pinch salt and pepper to taste
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 4 chillies, seeded and thinly sliced
    • 3 roasted red capsicums, drained and chopped
    • 800g tinned crushed tomatoes
    • 1/2 cup heavy cream
    • 1/2 cup grated Parmesan cheese

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

    1. Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta and cook until al dente, 8 to 10 minutes; drain and keep warm.
    2. Heat the olive oil in a large frypan 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 center, about 7 minutes. Remove the chicken from the pan and keep warm.
    3. To the frypan add the onion, garlic and chillies. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red capsicums and crushed tomatoes. Bring to a simmer then stir in the heavy 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)


    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 USA and 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 USA and Canada)


    Yum! It's about time I got some home cookin! I added more cream and doctored it with some red pepper flakes and it was awesome, my family loves it!  -  09 Oct 2008  (Review from Allrecipes USA and Canada)