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Garlic Chicken Rigatoni

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it’s guilt-free! —Judy Crawford, Deming, New Mexico
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 8 ounces uncooked rigatoni or large tube pasta
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon garlic salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese


  • Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
  • Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.
  • In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.
  • Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Test Kitchen Tips
  • Coating the chicken in flour gives it a delicious crust and helps to gently thicken the sauce.
  • Sauce it up! If you love lots of sauce on your pasta, make a double batch. Leftovers are delicious spooned over grilled chicken or fish.
  • Most pasta shapes work well. We like bow ties and penne.
  • Feel free to use minced fresh basil instead of dried. Just remember that you need more if you're using fresh. A good rule of thumb is 1 tablespoon of minced fresh herbs for 1 teaspoon of dried.
  • Nutrition Facts
    1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 36mg cholesterol, 290mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 23g protein.


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    Average Rating:
    • lettuceleaf
      Dec 11, 2019

      Simple and easy, and we enjoyed this. I didn’t have mushrooms so I used sliced zucchini and used chopped rotisserie chicken instead of cooking the chicken breast. Next time will add broccoli.

    • DLKoshuta
      Nov 11, 2019

      Just made this for dinner tonight. Amazing! I did follow the suggestion to double the sauce and I'm very glad I did. Definitely restaurant quality!

    • Marie
      Jun 12, 2019

      I made this according the recipe except I used additional chicken broth instead of white wine. It turned out amazing! Very flavorful, turned out perfectly the first time. Definitely a keeper!

    • LaChicaDeAyer
      Jun 9, 2018

      This meal tastes like one you'd be served at a restaurant. The flavor combination was just right. The only change I made was using sundried tomatoes packed in oil. I added them when I added the broth, wine, & spices - it wasn't too oily. I used a combination of chicken broth & white wine. I will definitely add this to our regular meal rotation.

    • shirley21
      May 21, 2017

      This dish was delicious!!! I did double the sauce recipe, as some of the reviews suggested. I didn't have sun dried tomatoes, so just omitted them. Even my 3 year old granddaughter loved it!! Will definitely make this again!!

    • michelle32851
      Aug 17, 2016

      As the recipe was, I found the taste of the sun dried tomatoes a bit overpowering and it was too dry. Increased both the wine and broth to 1/2 cup each and added some chopped fresh tomatoes just before serving, tossed in. That gave it a 'brightness' and was very flavorful. (tried it with some sauteed spinach also, in addition to the chopped fresh tomatoes...nice)

    • chefheidi18
      Jul 17, 2016

      It was good, but needed more sauce.

    • muffbear74
      Jan 25, 2016

      I used leftover chicken that was already cooked, which cut down on the orep time, but also probably made it less tasty.

    • meliss.beyer
      Sep 16, 2015

      I'd definitely make this recipe again. It was pretty quick to make and I had all of the ingredients on hand. I added the sun dried tomatoes when I added the chicken broth instead of soaking them. And I added some of the pasta water so it wouldn't be dry for leftovers. The flavors were great, just enough spice.

    • ChrissieMA
      Sep 11, 2015

      This is a really tasty dish. I use oil packed sun-dried tomatoes and it comes out amazing!