Spiced Chicken and Mezzi Rigatoni: A Flavorful and Effortless Weeknight Pasta Dish
As a devoted pasta enthusiast, my culinary journey often leads me down the pasta aisle, eagerly searching for new shapes and textures to inspire my next meal. It was during one of these delightful explorations that I stumbled upon Barilla mezzi rigatoni, a pasta cut that instantly captured my attention. Mezzi rigatoni, essentially “half-rigatoni,” offers the familiar ridged exterior and tube-like shape of classic rigatoni, but in a shorter, more manageable length. Its distinctive ridges are not just for aesthetics; they are perfectly designed to cling to rich sauces, ensuring every bite is bursting with flavor. This particular characteristic makes it an ideal choice for hearty, robust sauces, allowing the pasta to truly act as a vehicle for deliciousness. While I often gravitate towards penne for similar dishes, the mezzi rigatoni promised a new and exciting dimension to one of my all-time favorite chicken and pasta recipes.
The Inspiration: A Pinterest Discovery and Personal Touches
Like many home cooks today, I find endless inspiration on Pinterest. My dedicated “Food” boards are overflowing with recipes I’m eager to try, and several weeks ago, a tantalizing image and description from My Recipes caught my eye. It was a recipe for penne chicken tenderloins with a spiced tomato sauce, and it looked absolutely divine. While the original recipe used penne, I knew the mezzi rigatoni I had just discovered would be an excellent, perhaps even superior, substitute. The goal was to adapt this promising recipe to create a dish that was not only incredibly flavorful but also suited my cooking style and ingredient preferences.
Crafting the Perfect Spiced Chicken
One of the core elements of this dish is the beautifully spiced chicken. The original recipe suggested rubbing the chicken with the spice mixture, but I found this method less effective once the chicken breast was cut into bite-sized pieces. To ensure every piece of chicken was thoroughly coated and infused with flavor, I opted for a different approach: tossing the chicken in a bowl with the spices. This method guarantees an even distribution of the aromatic blend of ground fennel seed, dried basil, salt, ground coriander, and freshly ground black pepper. The fennel adds a subtle sweetness and anise-like note, basil brings its classic Italian warmth, while coriander provides a citrusy, earthy depth. The salt and pepper, of course, are essential for seasoning and enhancing all the other flavors.
During this process, I noticed the chicken pieces were still a bit sticky, which could lead to uneven browning. A quick solution was to toss in a small amount of flour. This not only helped to create a drier surface for better caramelization but also contributed to a delightful golden-brown crust when seared. For the chicken itself, the recipe called for chicken breast tenders. However, I usually keep whole boneless, skinless chicken breasts on hand, and there’s no need to pay extra for pre-sliced tenders when it’s so simple to slice them at home. Cutting the chicken breasts into uniform 1-inch pieces ensures even cooking and perfect bite-sized portions for mingling with the rigatoni.
Developing the Rich Tomato-Vermouth Sauce
With the spiced chicken prepared, the next step is building the foundation of the sauce. A tablespoon of olive oil heated in a large nonstick skillet provides the perfect medium to sear the chicken. Cooking the chicken for about 4 minutes, turning once, creates that desirable golden-brown crust and seals in the juices. Once seared, the chicken is removed from the pan, allowing us to build the sauce in the same skillet, retaining all those flavorful browned bits.
Reducing the heat to medium, minced garlic is added to the skillet. Sautéing the garlic for just 30 seconds, or until it becomes fragrant and soft, is crucial. This step unlocks its aromatic potential without burning it, which can impart a bitter taste. Immediately after, undrained canned diced tomatoes and dry Vermouth are introduced. I personally prefer using dry Vermouth whenever a recipe calls for dry white wine. Its complex, herbaceous notes add an incredible depth of flavor to savory dishes that I find even more appealing than white wine. However, if dry white wine is your preference, it works beautifully. For those who wish to omit alcohol entirely, chicken broth is an excellent substitute that will still contribute richness and body to the sauce. The liquid is brought to a boil, then reduced to a simmer for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Finally, the seared chicken is returned to the skillet and simmered for another 5 minutes, ensuring it finishes cooking through and absorbs the delicious sauce.
The Perfect Pasta Pairing: Mezzi Rigatoni
While the sauce simmers, a large pot of salted water should be brought to a rolling boil for the pasta. Cooking the pasta simultaneously with the sauce preparation ensures everything is ready at the same time, making this a truly efficient weeknight meal. The mezzi rigatoni is cooked according to package directions, typically to an al dente consistency, which means it’s firm to the bite. This texture is ideal for pasta dishes, as it continues to absorb some of the sauce without becoming mushy. Once cooked, the pasta is drained and then immediately tossed with the flavorful spiced chicken and tomato-Vermouth sauce in a large bowl. The ridges of the mezzi rigatoni expertly capture the sauce, ensuring every forkful is a perfect blend of pasta, chicken, and rich tomato goodness.
The Finishing Touches and Flavor Enhancements
To elevate this comforting dish further, a generous sprinkling of freshly grated Parmigiano-Reggiano cheese is essential. Its salty, umami-rich flavor melts into the warm pasta and sauce, adding another layer of deliciousness. A scattering of fresh basil, chopped just before serving, brightens the entire dish with its vibrant aroma and herbaceous notes. Visually, the green basil against the red sauce and golden chicken is incredibly appealing, making the meal as enjoyable to look at as it is to eat.
Upon tasting, I found that a little extra salt was needed to truly bring out all the flavors. I often reach for garlic salt in such instances, as it adds both salinity and an extra layer of savory garlic goodness. However, seasoning is always a personal preference, and you may find the dish perfectly balanced without any additional salt. Always taste as you go and adjust according to your palate.
Why This Spiced Chicken Mezzi Rigatoni Will Become Your New Favorite
This Spiced Chicken & Mezzi Rigatoni recipe isn’t just a meal; it’s a culinary experience that combines comfort with sophisticated flavors. It’s incredibly satisfying, making it perfect for a cozy family dinner or an impressive dish for guests. The combination of tender, spiced chicken, the rich, aromatic tomato-Vermouth sauce, and the perfectly ridged mezzi rigatoni creates a harmony of textures and tastes that will delight your senses. Its relatively quick preparation time—just 30 minutes from start to finish—makes it an ideal choice for busy weeknights when you crave a homemade, flavorful meal without spending hours in the kitchen.
Beyond its deliciousness, this recipe is also quite versatile. Feel free to experiment with adding other vegetables like bell peppers, zucchini, or spinach during the sauce simmering phase to boost nutrition and color. If you prefer a bit of heat, a pinch of red pepper flakes can be added along with the garlic. You could also try different cuts of chicken, like boneless, skinless chicken thighs, for a slightly richer flavor. Whatever your preferences, this Spiced Chicken & Mezzi Rigatoni provides a fantastic foundation for a truly memorable meal.
I genuinely enjoyed preparing and savoring this dish, and I’m confident you will too. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary. If you decide to give this recipe a try, please don’t hesitate to share your thoughts and experiences. Your feedback is always welcome and appreciated!
More Chicken & Pasta Recipes to Explore
Spaghetti in Chicken Tomato Sauce with Green Beans
Baked Penne with Chicken, Broccoli & Smoked Gouda
Mostaccioli with Chicken, Peas and Peppers
Chicken and Pasta with Cilantro Pesto – Taste and Tell
Buffalo Chicken Pasta – Created by Diane
Sun Dried Tomato Chicken Orecchiette – Big Bear’s Wife
Spiced Chicken & Mezzi Rigatoni
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 teaspoon ground fennel seed
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless chicken breast cut into (1-inch) pieces
- 1 tablespoon flour if needed
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 4 cups canned diced tomatoes undrained
- 1 cup Vermouth or dry white wine
- 8 ounces uncooked mezze rigatoni
- ¼ cup 1 ounce freshly grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh basil
Instructions
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Combine first 5 ingredients (ground fennel seed, dried basil, salt, ground coriander, and black pepper) in a small bowl. Place the cubed chicken breast pieces in a large bowl and thoroughly toss with the spice mixture until each piece is well coated. If the seasoned chicken feels slightly tacky, sprinkle in one tablespoon of flour and toss again to create a lighter, drier coating.
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Fill a large pot with water and place it on the stove to bring to a rolling boil. This water will be used for cooking the mezzi rigatoni pasta. Begin cooking the pasta according to the package directions while you are preparing the sauce, aiming for it to be al dente and ready around the same time as the sauce.
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Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken to the hot skillet and cook for approximately 4 minutes, turning the chicken once halfway through, until a beautiful golden-brown crust forms on all sides. This searing locks in flavor and creates a delicious texture. Remove the cooked chicken from the skillet and set it aside.
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Reduce the heat in the skillet to medium. Add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant and slightly softened, taking care not to burn it. Pour in the canned diced tomatoes (undrained) and the Vermouth (or dry white wine/chicken broth). Use a wooden spoon to scrape the bottom of the pan, loosening any browned bits of flavor left from the chicken. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the sauce to thicken and the flavors to deepen. Return the reserved cooked chicken to the skillet and simmer for an additional 5 minutes, ensuring the chicken is thoroughly cooked and well-integrated into the sauce.
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Drain the cooked mezzi rigatoni pasta thoroughly. In a large bowl, combine the drained pasta with the spiced chicken and tomato sauce, tossing gently until the pasta is evenly coated. Serve immediately, generously sprinkled with freshly grated Parmigiano-Reggiano cheese and chopped fresh basil. Taste and adjust seasoning with additional salt or garlic salt, if desired.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.