Serves 1
Directions
- 1Butterfly a chicken breast.
- 2Season the chicken breast with all-purpose spice.
- 3Add oil to a pan.
- 4Dredge the chicken in flour to add body and texture to the sauce.
- 5Place the floured chicken in the hot pan and brown it off.
- 6Turn the chicken to get a beautiful color on both sides.
- 7Remove the chicken from the pan and set it aside.
- 8Add butter to the same pan.
- 9Add sundried tomatoes to the pan.
- 10Add chopped garlic to the pan.
- 11Add Calabrian chili for heat.
- 12Pour in chicken stock.
- 13Return the chicken to the pan to finish cooking in the sauce.
- 14Once chicken is cooked, set it aside.
- 15Add cream to the pan.
- 16Season the cream with the same seasoning used on the chicken.
- 17Add rigatoni pasta to the sauce.
- 18Let the sauce reduce to the desired consistency.
- 19Add basil to the sauce.
- 20Add cracked pepper to the sauce.
- 21Stir in mixed grana padana and pecorino romano cheese.
- 22Serve the pasta on a plate.
- 23Place the chicken on top of the pasta.
Ingredients
- 1 chicken breast, butterflied
- all-purpose spice (blackening spice with onion flake, garlic flake, paprika)
- oil
- flour
- 1 big piece butter
- sundried tomatoes
- chopped garlic
- Calabrian chili
- chicken stock
- cream
- rigatoni
- basil
- cracked pepper
- grana padana and pecorino romano cheese, mixed
Equipment
panplate
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m