Creamy Garlic Chicken Rigatoni with Artichokes

Name: Creamy Garlic Chicken Rigatoni with Artichokes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 2 oz Aged Cheddar Cheese; 0.25 cup Artichoke Hearts; 0.13 tsp Black Pepper; 0.33 cup Chardonnay White Wine; 1 lb Chicken Breast; 0.25 cup Heavy Cream; 1 tsp Italian Seasoning; 3 whole Minced Garlic; 1 tbsp Olive Oil; 8 oz Rigatoni; 1 tbsp Salt; 0.33 cup Sliced Mushrooms; 2 tbsp Sun-Dried Tomato; 0.25 cup Tapioca Flour; 0.75 cup Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Sodium Comfort-Food

Creamy Garlic Chicken Rigatoni with Artichokes blends tender bites of chicken with robust garlic, sun-dried tomatoes, and earthy mushrooms in a velvety wine-and-cream sauce. The aged Cheddar adds a rich, tangy finish that clings to the ridges of the pasta. It’s a comforting weeknight dinner that also feels special enough for a casual dinner with friends.

Prep10 mins
Cook15 mins
Serves5
DifficultyMedium

1

Bring a large pot of water with 1 tablespoon salt to a boil. Cook the rigatoni in the boiling water, stirring occasionally, until slightly firm to the bite, about 10 minutes. Drain and save the pasta water.
2

Meanwhile, mix tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add the chicken pieces and toss to coat.
3

Heat olive oil in a skillet until it shimmers. Add the chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter; do not do this.
4

Pour in the reserved pasta water and add the mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook for about 5 minutes.
5

Stir in white wine, cream, and Cheddar cheese. Whisk until the sauce is slightly thickened. Add the rigatoni and toss to combine.
6

Add the rigatoni and toss to combine. Serve right away.