Recipe Background
Garlic Chicken Rigatoni already sounds amazing, what with aromatic garlic, savory chicken, and tender pasta. But what the name Garlic Chicken Rigatoni doesn't reveal are the other amazing flavors dancing within it: the super-sunny sun-dried tomatoes, some beefy mushrooms, the tangy artichokes, the melty cheddar cheese, and the luscious white wine sauce! Mmmm, it's all so good! Let this pasta dish impress you with its hidden depths!
Garlic Chicken Rigatoni already sounds amazing, what with aromatic garlic, savory chicken, and tender pasta. But what the name Garlic Chicken Rigatoni doesn't reveal are the other amazing flavors dancing within it: the super-sunny sun-dried tomatoes, some beefy mushrooms, the tangy artichokes, the melty cheddar cheese, and the luscious white wine sauce! Mmmm, it's all so good! Let this pasta dish impress you with its hidden depths!
Ingredients
- 1 tablespoon plus 1/4 teaspoon salt divided
- 1 (8-ounce) package rigatoni pasta
- 1/4 cup tapioca starch
- 1 teaspoon Italian seasoning
- 1/8 teaspoon ground black pepper
- 1 pound chicken breasts skinless and boneless, cut into bite-sized pieces
- 1 tablespoon herb-infused olive oil homemade or store-bought
- 1/3 cup fresh mushrooms sliced
- 1/4 cup marinated artichoke hearts chopped
- 2 tablespoons oil-packed sun-dried tomatoes chopped
- 3 cloves garlic minced
- 1/3 cup white wine such as chardonnay
- 1/4 cup heavy whipping cream
- 2 ounces aged cheddar cheese shredded
Directions
- Bring a large pot of water and 1 tablespoon of the salt to a boil.
- Cook the rigatoni until tender yet firm to the bite, about 10 minutes.
- Drain the pasta, reserving 3/4 cup of the salted pasta water.
- Combine the tapioca starch, the Italian seasoning, the remaining salt, and the black pepper in a bowl.
- Add the chicken pieces to the seasoning mixture and toss to coat.
- Heat the herb-infused olive oil in a skillet.
- Add the chicken pieces and cook until browned, and the chicken reaches an internal temperature of 165 degrees F, about 5-8 minutes.
- Add the reserved pasta water, the mushrooms, the artichoke hearts, the sun-dried tomatoes, and the garlic to the chicken and cook for 5 minutes.
- Mix in the white wine, the heavy cream, and the cheddar cheese and whisk until the sauce is slightly thickened.
- Add the rigatoni and toss to combine.
- Serve.
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