Rigatoni with Grilled Chicken, Bacon, and Creamy Tomato-Cheese Sauce:
Ingredients:
For the pasta:
12 oz rigatoni pasta
Salt (for the pasta water)
For the sauce:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
For the chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
For the bacon:
4 slices bacon, cooked and crumbled
For garnish:
Fresh parsley (optional)
Instructions:
1. Cook the pasta:
Bring a large pot of salted water to a boil.
Cook the rigatoni pasta according to package directions until al dente.
Drain the pasta and set aside.
2. Cook the chicken:
Season both sides of the chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Cook the chicken breasts for 5-6 minutes on each side, until golden brown and cooked through.
Remove from heat, let it rest for a few minutes, and then slice the chicken into thin strips.
3. Make the sauce:
In the same skillet, add a little olive oil and sauté the chopped onion for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds more.
Stir in the crushed tomatoes, heavy cream, Parmesan cheese, basil, and oregano. Simmer for 5-6 minutes until the sauce thickens slightly.
Season with salt and pepper to taste.
4. Assemble the dish:
Add the cooked pasta to the skillet with the sauce, stirring to coat the pasta in the creamy tomato-cheese sauce.
Top with the grilled chicken slices and crumbled bacon. Mix gently.
5. Serve:
Serve in bowls or on plates, garnished with freshly chopped parsley if desired.
Enjoy this hearty, creamy pasta with your favorite side salad or bread.
This dish is comforting, flavorful, and perfect for a satisfying meal. Enjoy!