Rigatoni with Chicken Ragout

Elevate your pasta night with this soul-warming Rigatoni with Chicken Ragout! Featuring al dente rigatoni tossed in a rich, slow-simmered sauce of tender shredded chicken thighs, crushed tomatoes, and aromatic vegetables, this recipe is a delicious celebration of hearty, comforting flavors. A hint of dry white wine, fragrant oregano, and a dash of red pepper flakes add depth and warmth, while freshly grated Parmesan and chopped parsley provide the perfect finishing touch. With its balance of savory, tangy, and subtly spicy notes, this dish is a satisfying crowd-pleaser that's perfect for family dinners or special occasions. Ready in just under two hours, this Italian-inspired classic will have everyone reaching for seconds!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 400 grams rigatoni pasta
• 500 grams boneless skinless chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 3 cloves garlic, minced
• 800 grams crushed tomatoes
• 250 milliliters chicken broth
• 125 milliliters dry white wine
• 2 tablespoons tomato paste
• 1 whole bay leaf
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams Parmesan cheese, grated (for serving)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with a pinch of salt and black pepper. Add them to the skillet and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the diced onion, carrot, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir in the tomato paste, cooking it for 1-2 minutes to deepen the flavor.

Step 6

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Return the chicken thighs to the skillet. Add the crushed tomatoes, chicken broth, bay leaf, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the chicken is tender and fully cooked.

Step 9

Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the sauce and stir well. Let the ragout simmer uncovered for another 15-20 minutes to thicken slightly.

Step 10

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

Step 11

Add the cooked rigatoni to the chicken ragout and toss to coat. If the sauce is too thick, stir in a bit of the reserved pasta water until the desired consistency is reached.

Step 12

Serve the rigatoni with chicken ragout in bowls. Top with grated Parmesan cheese and chopped parsley for garnish. Enjoy!

Nutrition Facts

Serving size	2573.4 grams (2573.4g)

Amount per serving	% Daily Value*
Calories	2237

Total Fat 93.70g	120%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 4.00g
Cholesterol 454mg	151%
Sodium 4406mg	192%
Total Carbohydrate 201.20g	73%
Dietary Fiber 26.30g	94%
Total Sugars 45.00g
Protein 134.00g	268%

Vitamin D 20IU	100%
Calcium 952mg	73%
Iron 17mg	97%
Potassium 4311mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 24.5%

Carbs: 36.8%