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Italian Garlic Chicken Pasta

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
5 servings
Dinner Italian
Italian Garlic Chicken Pasta
Ingredients
  • 1 (8 ounce) package rigatoni pasta
  • 1 tablespoon salt
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon herb-infused olive oil
  • 1/4 cup tapioca starch
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup water
  • 1/3 cup sliced fresh mushrooms
  • 1/4 cup chopped marinated artichoke hearts
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 3 cloves minced garlic
  • 1/3 cup Chardonnay wine
  • 1/4 cup heavy whipping cream
  • 2 ounces shredded aged Cheddar cheese
Instructions
1
Start by filling a large container with water and adding 1 teaspoon of salt. Heat the mixture until it reaches its boiling point.
2
Cook rigatoni in the boiling water, stirring occasionally until it's tender yet still retains some firmness to the bite, approximately 10 minutes.
3
Remove the pasta from the water and set it aside, reserving any excess liquid for later use.
4
In a separate bowl, combine 2 tablespoons of tapioca starch, Italian seasoning, salt, and black pepper. Add chicken pieces to the bowl and mix until they are evenly coated.
5
Heat a skillet with olive oil over medium heat, allowing it to shimmer before adding the chicken pieces. Cook the chicken until it's browned on all sides, around 5 minutes.
6
To add depth to the dish, pour in some of the reserved pasta water and add sliced mushrooms, artichoke hearts, sun-dried tomatoes, and minced garlic. Cook for another 5 minutes.
7
Next, add a splash of white wine, followed by cream and shredded Cheddar cheese. Whisk the mixture until it reaches a slightly thickened consistency.
8
Combine the cooked rigatoni with the sauce, stirring to coat the pasta evenly.
9
Add the cooked rigatoni back into the skillet and mix it with the sauce to combine. Serve the dish immediately.