One-Pot Spicy Chicken + Rigatoni

Of all the recipes on my blog, some of the most popular are the one-pot pasta meals, like this and this. I’m not surprised that y’all love one-pot meals as much as I do! They’re usually simple to make, they tend to make enough for dinner PLUS provide awesome leftovers, and of course, there’s only one pot to clean at the end. I’ve recently added a new one-pot pasta to our dinner rotation – this AMAZING Spicy Chicken + Rigatoni – and I think it officially holds the spot as my current favorite one-pot meal. I know my husband thinks so, since he requests it for dinner weekly. =)

It is SO wonderfully delicious, bursting with bright, complex flavors, and surprisingly (considering how flavorful it is), it’s actually pretty easy to make! You start by sauteeing onion, garlic, roasted red peppers, + hot cherry peppers, then add in chicken, tomatoes, broth, seasonings, + pasta. Everything simmers together until the pasta is al dente, then you add in parmesan cheese, cream, + basil. The result is a wonderful combination of tender chicken + perfectly-cooked pasta, in a divine spicy, creamy, cheesy, roasted red pepper-and-tomato sauce. While it has some good spicy heat, it’s mellowed significantly by the cream + cheese in the sauce, so I took a chance and let my toddler eat it, too. I wondered if the spice might be too much for her, but she LOVED it! If you do have spicy-averse diners, you can make this milder by reducing the cherry peppers to just 2 or 3. However you tweak it to make it perfect for your household, I hope you love it as much as we do!

One-Pot Spicy Chicken + Rigatoni

serves 6, adapted from Host The Toast

Ingredients

2 tablespoons extra virgin olive oil
1 onion, diced
4 cloves garlic, minced
1.5 lbs chicken breast, cooked + shredded
2 large roasted red peppers, diced
6 cherry peppers, de-seeded + diced (I used DeLallo Tri-Color Pepperazzi peppers, found in the Italian section of my local grocery store)
1 28 oz can crushed tomatoes
4 cups chicken (or vegetable) broth
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 lb rigatoni (or other short pasta)
1 cup Parmesan cheese (plus extra for serving)
1/4 cup heavy cream
2 teaspoons fresh basil (plus extra for serving)
Crushed red pepper flakes, (optional, for serving)

Directions

In a large pot, heat the olive oil over medium heat and add in the onion. Saute for 5-7 minutes, until onion is translucent. Add the garlic, roasted red peppers + hot cherry pepper, and saute for 2 additional minutes, until the garlic is fragrant. Add in the shredded chicken and cook, stirring, for 3 minutes, until it is incorporated completely with the onions, garlic, and peppers. Add in the crushed tomatoes, broth, salt, + pepper, and stir everything to combine well. Bring to a boil, then add in the pasta, stirring to combine. Reduce heat to a simmer. Cook, stirring often, until the pasta is cooked al dente, about 15-20 minutes.

Reduce heat to low + add in the heavy cream, basil, + Parmesan cheese. Simmer for 2-3 minutes, stirring occasionally, until the cheese is melted. Add more salt + pepper if needed, to taste. Serve hot, topped with chopped basil, extra parmesan cheese, + red pepper flakes for extra spicyness, if desired!

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