Honey Pepper Chicken Rigatoni
45 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 25 min | 45 min |
Introduction
This honey pepper chicken rigatoni is a cozy, restaurant-style pasta you can easily pull together at home.
Tender, seasoned chicken and chewy rigatoni are coated in a sweet-and-spicy honey pepper sauce that feels extra comforting.
It’s perfect for busy weeknights, casual dinner parties, or any time you’re craving a satisfying bowl of pasta.
Ingredients (4 servings)
Ingredients for the Chicken
Ingredients for the Rigatoni
Ingredients for the Honey Pepper Sauce
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Honey Pepper Chicken Rigatoni
-
Season the chicken
Pat the chicken pieces dry with paper towels so the seasoning sticks well.
In a bowl, toss the chicken with salt, black pepper, and smoked paprika until evenly coated.
Let the chicken sit while you start the pasta so the flavors soak in slightly.
-
Cook the rigatoni
Bring 4 quarts of water and the tablespoon of salt to a boil in a large pot.
Add the rigatoni and cook until just al dente, following the package time as a guide.
Before draining, scoop out about half a cup of starchy pasta water and set it aside.
Drain the rigatoni and keep it warm while you finish the chicken and sauce.
-
Sear the chicken
Heat the olive oil in a large deep skillet over medium-high heat until it shimmers.
Add the seasoned chicken in an even layer and cook without stirring for 3 to 4 minutes.
Stir and continue cooking until the chicken is browned and cooked through, about 4 to 5 minutes more.
Transfer the chicken and any juices to a plate and keep it loosely covered.
-
Build the honey pepper sauce
Lower the heat to medium and add one tablespoon of butter to the same skillet.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Whisk in the crushed tomatoes, chicken broth, honey, soy sauce, apple cider vinegar, and Dijon mustard.
Add the crushed red pepper flakes and black pepper, then bring the sauce to a gentle simmer.
Let it bubble for 3 to 5 minutes, stirring often, until slightly thickened and glossy.
Stir in the remaining tablespoon of butter to give the sauce a silky finish.
-
Combine chicken, sauce, and rigatoni
Return the cooked chicken and any collected juices to the skillet, stirring to coat in the sauce.
Add the drained rigatoni and toss gently until every piece is well covered and glossy.
If the sauce seems too thick, splash in a little reserved pasta water and toss again.
Let the pasta sit over low heat for 1 to 2 minutes to marry the flavors.
-
Serve and garnish
Taste and adjust the seasoning with extra salt or black pepper if needed.
Serve the honey pepper chicken rigatoni hot, straight from the skillet, for the best texture.
If you like, finish with a sprinkle of chopped parsley or a tiny drizzle of honey.
Substitutions
- Use boneless, skinless chicken thighs instead of chicken breasts
- Thighs stay juicier than breasts and bring a slightly richer, more savory flavor. They hold up beautifully to searing and stay tender even if the pasta sits a bit.
- Swap honey with pure maple syrup
- Maple syrup gives the sauce a deeper, woodsy sweetness that still pairs well with the peppery heat. The texture stays glossy and smooth, so the rigatoni still gets coated nicely.
- Use tamari instead of soy sauce for a gluten-free option
- Tamari delivers the same salty, savory backbone without the gluten in many regular soy sauces. The flavor stays familiar, so no one will guess you made the swap.
Tips
- Cut the chicken evenly
- Aim for bite-size pieces that are all about the same thickness, so they cook at the same rate.
- Season the pasta water well
- Salty cooking water is your first chance to flavor the rigatoni, so do not skip that tablespoon of salt.
- Do not rush the sauce simmer
- Those few extra minutes of simmering help the honey, tomatoes, and vinegar blend into a balanced, glossy sauce.
- Use pasta water to adjust consistency
- A splash of hot pasta water loosens a thick sauce without making it watery or dulling the flavor.
- Serve in warm bowls
- Warm bowls keep the butter-enriched sauce silky and prevent the pasta from cooling or clumping too fast.
Nutrition Facts *
| Energy | 871 | kcal |
|---|---|---|
| Protein | 64 | g |
| Total Fat | 20 | g |
| Carbohydrates | 113 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my sauce tastes too sweet?
- Stir in a small splash of extra apple cider vinegar and a pinch of salt. You can also add more crushed red pepper flakes for balance, if you enjoy extra heat.
- How can I make the dish milder for kids?
- Cut the crushed red pepper in half or leave it out, then add it only to adult portions. You can also serve red pepper flakes at the table so everyone seasons their own bowl.
- My chicken turned out dry; what went wrong?
- Most likely the pieces were too small or cooked a little too long over high heat. Next time, keep the pieces a bit chunkier and pull them off the heat once just cooked through. Letting the chicken rest on a plate for a few minutes also helps juices settle.
- Can I make this ahead for meal prep?
- Yes, but cook the pasta just to al dente, so it does not get mushy when reheated. Store the pasta and sauce together, covered, and add a spoonful of water when reheating gently on the stove. Finish with a fresh grind of pepper before serving to wake the flavors back up.
Serving Suggestions
This honey pepper chicken rigatoni loves a side of garlicky green beans or a crisp Caesar salad.
For a cozy dinner, pair it with warm garlic bread and a chilled glass of lightly oaked Chardonnay.
If you want extra indulgence, sprinkle grated Parmesan on top for salty richness against the sweet heat.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
