One Pot Chicken Piccata Rigatoni with Creamy Ricotta always appeals to the hungriest diners and it’s a one-pot wonder — including the pasta.
Making a pasta dinner in just one pot without having to boil the noodles separately makes dinner even easier and doesn’t skimp on taste. Chicken Piccata is one of those dishes that is near and dear to many hearts because it’s loaded with fabulous Italian flavor. Chicken breasts, capers and lemon are the typical ingredients, but since I was combining it with rigatoni, I added some additional items, like tomato paste and freshly sliced scallions for a slight bump in sweetness.
The rigatoni clings to the sauce, and creates one delectable bowl of pasta that is light and fresh, and perfect on any evening. I think this technique of boiling the pasta with all the other ingredients in the pan will be something you’ll become very fond of at mealtime. The pasta still remains al dente and has the perfect chew, while absorbing some of the liquid. I hope this recipe will become an essential Italian dinner that your family will adore, especially when it’s warm outside.
12 ounce rigatoni
1 pound boneless skinless chicken breasts, diced into chunks
4 cups chicken broth
2 scallions, sliced
1/3 cup capers, drained
1/4 cup tomato paste
zest of 1 lemon
1/2 cup ricotta cheese
fresh basil leaves
- In a Dutch oven or large saucepan, add pasta, chicken, broth, scallions, capers, tomato paste and lemon. Place over medium heat and stir to combine. Add 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, stir.
- When mixture is boiling, place lid on top and reduce heat to low. Cook for 12 minutes.
- Remove lid and turn heat to medium and continue to boil until sauce is reduced and pasta is al dente, about 8-10 minutes.
- Ladle into serving bowl and dollop with ricotta and sprinkle with basil. Enjoy!