A creamy chicken rigatoni dish that's perfect for a weekend dinner or meal prep. This recipe combines rigatoni pasta with cooked chicken, a creamy sauce made from tomatoes, and fresh herbs, making it a delicious and satisfying meal.
1: Add chopped onion, celery, and carrot along with olive oil to a pan over medium heat. Simmer for about 10 minutes or until translucent.
2: Push veggies to the side of the pan, add tomato paste and 1 teaspoon of olive oil, and let cook for about 2 minutes.
3: Add minced garlic and remaining olive oil, let cook for 2-3 minutes, then mix everything together.
4: Add 28-ounce can of San Marzano tomatoes, break apart using a wooden spoon, and reduce heat to medium-low. Add parsley and basil and let simmer until most of the liquid has cooked off. Blend until smooth.
5: Cook 8 ounces of rigatoni pasta in 6 cups of water with a few pinches of salt according to package directions.
6: Meanwhile, chop chicken tenderloins into cubes, season with salt, pepper, and garlic, and cook until tender, breaking pieces apart as needed. Pour sauce over chicken.
7: Combine cooked pasta with sauce and add about 1/2 cup of reserved pasta water. Keep over medium-low heat until thickened.
8: Add 50 grams of cream cheese and 30 grams of Parmigiano Reggiano or Romano cheese. Combine with pasta, let sit for a few minutes, then enjoy!
