Spicy Creamy Chicken Rigatoni

Creamy spicy tomato rigatoni with seasoned chicken, Parmesan and chilli. No vodka.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut the chicken breast into bite-sized pieces.

Step 2

2. Season the chicken with smoked paprika, garlic powder, salt and black pepper.

Step 3

3. Cook the rigatoni in salted boiling water until al dente. Save about 100 ml pasta water before draining.

Step 4

4. Heat olive oil in a pan over medium-high heat. Add the chicken and cook until golden and fully cooked through. Remove it from the pan and set aside.

Step 5

5. Lower the heat to medium. Add the minced garlic and chilli flakes and cook for about 30 seconds.

Step 6

6. Add the tomato paste and cook for 2–3 minutes, stirring until it becomes darker red.

Step 7

7. Lower the heat and pour in the cream. Stir until smooth and creamy.

Step 8

8. Add Parmesan and butter and stir until melted.

Step 9

9. Add a splash of pasta water until the sauce is smooth and silky.

Step 10

10. Add the cooked rigatoni and chicken back into the pan.

Step 11

11. Toss everything together until the pasta and chicken are completely coated in the sauce.

Step 12

12. Taste and add more salt, black pepper, chilli flakes or Parmesan if needed.