Ingredients
Method
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining.
Sear the Chicken:
- Heat olive oil in a large pan over medium heat. Add the butter and let it melt. Add the diced chicken breast and cook for 5-6 minutes until slightly golden and cooked through. Remove the chicken from the pan and set aside.
Sauté the Aromatics:
- In the same pan, add the chopped shallot and garlic. Cook for about 1 minute until fragrant. Add smoked paprika, onion granules, dried oregano, black pepper, and cayenne pepper. Stir to combine.
Create the Sauce:
- Stir in the tomato paste and cook for 1 minute. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, then add the cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth.
Combine Pasta and Sauce:
- Add the cooked pasta and seared chicken back into the pan. Toss everything together until the pasta is well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Finish with Parmesan and Parsley:
- Stir in the grated parmesan and chopped parsley. Mix until the cheese is melted into the sauce.
Serve:
- Divide the pasta into bowls and garnish with additional parmesan and parsley if desired. Serve immediately.
Notes
- Adjusting the Spice: For a milder dish, reduce or omit the cayenne pepper. For more heat, add extra cayenne or red pepper flakes.
- Pasta Options: While rigatoni works great, you can use penne, fettuccine, or spaghetti for a similar result.
- Make It Creamier: Add a splash of heavy cream if you prefer an even richer sauce.
- Vegetarian Option: Replace chicken with sautéed mushrooms or roasted vegetables, and use vegetable stock instead of chicken stock.