Ingredients
Method
Sear Chicken & Build Flavor Base
- Toss chicken breast cubes with 1 tablespoon olive oil, Italian seasoning, garlic powder, 1/2 tsp salt, and black pepper.
- Heat remaining 1 tablespoon olive oil in a deep 12-inch skillet or Dutch oven over medium-high heat. Add chicken cubes in a single layer and sear for 5 to 6 minutes, turning occasionally, until golden-brown on all sides and cooked through. Transfer seared chicken to a clean plate.
- Lower heat to medium. Add diced yellow onion and minced garlic to the residual pan drippings. Sauté for 3 minutes until softened, translucent, and sweet.
Simmer Pasta in Sauce & Finish
- Pour in the crushed San Marzano tomatoes and chicken bone broth. Stir vigorously with a wooden spatula to lift any caramelized bits stuck to the skillet bottom. Stir in red pepper flakes and remaining 1/2 tsp salt, bringing the liquid to a rolling boil.
- Add the dry rigatoni pasta directly into the boiling tomato broth. Press the noodles down so they are submerged. Reduce heat to medium-low, cover with a lid, and cook for 12 to 14 minutes, stirring every 3 minutes so the pasta cooks evenly to tender al dente and releases natural starches to thicken the broth.
- Remove the lid and turn heat to low. Pour in the room-temperature heavy cream and return the seared chicken along with its rested juices to the skillet. Stir gently until the sauce transforms into a silky, blush pink cream.
- Remove skillet from heat. Fold in the freshly grated Parmigiano-Reggiano, shredded mozzarella, and half of the fresh basil ribbons until cheese melts into gooey ribbons. Garnish with remaining fresh basil and cracked black pepper. Serve warm straight from the skillet.
Nutrition
Notes
Cooking pasta directly in the seasoned tomato bone broth allows the rigatoni ridges to absorb maximum garlic herb flavor while starches thicken the sauce into liquid velvet. Always use whole-milk mozzarella and freshly grated parmesan for a smooth melt without clumping.