Creamy chicken rigatoni with white sauce

Ingredients

• For the chicken — 1 lb boneless chicken breast
• For the chicken — Salt to taste
• For the chicken — 1/2 tsp black pepper
• For the chicken — 1 tsp smoked paprika powder
• For the chicken — 1 tsp garlic powder
• For the chicken — 1 tbsp oil for marinating + more for cooking
• For the sauce — 1 tbsp oil
• For the sauce — 2 tbsp butter
• For the sauce — 1 tbsp fresh garlic, minced
• For the sauce — 1/2 cup yellow onion, finely diced
• For the sauce — 1 1/2 tbsp all purpose flour
• For the sauce — Salt to taste
• For the sauce — 1 tsp black pepper
• For the sauce — 1 tsp garlic powder
• For the sauce — 1/2 tsp red chili flakes
• For the sauce — 1 tsp dried basil
• For the sauce — 1 1/2 cup chicken stock
• For the sauce — 1 cup mixed bell peppers, diced
• For the sauce — 1/2 cup red onion, diced
• For the sauce — 1 cup unsweetened heavy whipping cream
• For the sauce — 3/4 cup freshly grated Parmesan cheese
• For the sauce — 1 tsp lemon juice
• For the sauce — To assemble
• For the sauce — 8oz rigatoni or pasta of choice
• For the sauce — Parmesan cheese for garnish
• For the sauce — 1 tbsp parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season chicken with salt, pepper, smoked paprika, garlic powder, and oil.
3. Heat a skillet over medium-high heat and sear chicken until golden brown and cooked through (about 4–5 minutes per side). Remove and let rest, then slice.
4. In the same pan, heat oil and butter over medium heat.
5. Add diced yellow onion and sauté until softened (3–4 minutes). Add garlic and cook until fragrant (30 seconds).
6. Stir in flour and cook for 1 minute to remove raw taste.
7. If you prefer crunchy vegetables, add bell peppers and onions later. If you like them a little cooked, add them at this point.
8. Gradually whisk in chicken stock, ensuring no lumps form.
9. Add salt, black pepper, garlic powder, basil, and red pepper flakes. Simmer until the mixture thickens slightly (3–5 minutes).
10. (If you prefer crunchy vegetables, add them at this point.)
11. Lower heat and add heavy cream. Simmer gently. Add Parmesan cheese and stir until melted and smooth.
12. Add lemon juice and adjust seasoning to taste.
13. Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
14. Use reserved pasta water as needed to loosen and emulsify the sauce.