Rigatoni with Italian Chicken Recipe - Allrecipes.com
Rigatoni with Italian Chicken Recipe
  • READY IN 45 mins

Rigatoni with Italian Chicken

Recipe by  

"This is a very easy chicken and pasta dish that will have your family raving."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
  2. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
  3. Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
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Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2007

Fabulous, but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main change, though, was using a 28 oz jar of pasta sauce and a 14 oz can of diced tomatoes. Served the chicken on top of the pasta and it was awesome. Thanks for the post!

 
Most Helpful Critical Review
Apr 01, 2011

i found this recipe really bland. that could be because the tomatoes i got were not italian herbed they were just plain. the chicken pieces are awesome, the italian dressing marinade really made it moist and tender! that would probably be where my 3 star rating came from.

 

42 Ratings

May 18, 2006

Totally loved this one. My daughter took it to school and they thought that it came from a restaurant - it was so tasty. I use a little less butter and only enough salad dressing to coat the bite sized pieced of chicken.

 
Feb 14, 2011

Very easy and delicious. I added fresh spinach to the boiling water for the last minute the pasta was cooking. I will make this again.

 
Feb 14, 2011

This was very good and very quick. I did make one slight change: I cut up the chicken before I marinated it in the dressing. This allowed more chicken to be in contact with the marinade for more flavor. I served this with crusty Italian bread for a satisfying dinner.

 
Jul 22, 2010

We loved it! I ended up not completely draining the chicken. I also added a jar of mushrooms and the diced tomatoes to the chicken. After I drained the noodles, I tossed about a tblsp of fresh italian dressing before adding chicken mixture.

 
Feb 17, 2011

Don't know why I never thought of marinating the chicken in Italian dressing before! The tomatoes made a good sauce once I let them cook for a bit. I threw in some green beans as well. It was eaten quickly and with enthusiasm.

 
May 16, 2011

Came out very tasty. I substituted Red Hot for the red pepper flakes. The sauce didn't come out thick enough - I recommend using 1 14 oz of the diced tomatoes and 1 14 oz of tomato sauce and heating them up first.

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1361 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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