Spaghetti Rigati with Chicken and Tomato Sauce

There’s something deeply comforting about a simple pasta dish built on good ingredients and straightforward technique. Today’s recipe, Spaghetti Rigati with Chicken and Tomato Sauce, combines tender house-made egg pasta with a bright, fragrant tomato sauce and succulent chicken. It’s the kind of meal that satisfies without fuss, perfect for a weeknight supper or a weekend dinner that feels a little special.

Before we get into the recipe, a few notes on what makes this version sing. Fresh egg pasta has a silkier texture and richer flavor than dried; you’ll use 3 large eggs and 2 cups unbleached all purpose flour to make a simple, elastic dough that rolls out thin and cooks in just a minute or two. The sauce is built from canned tomatoes for consistent, concentrated flavor and is enriched with sautéed onion, garlic, and pieces of seared chicken. The method is straightforward, and the result is a comforting plate of pasta coated in bright tomato sauce with tender strips of chicken tucked throughout.

Ingredients

• 3 large egg(s)
• 2 cups unbleached all purpose flour
• tomatoessauce of tomatoes
• 2 tablespoons olive oil (for the sauce)
• 1 medium onion, finely chopped
• 2–3 cloves garlic, minced
• 12 ounces chicken breast or thigh, trimmed and cut into bite-size pieces
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
• 1/2 teaspoon sugar (optional, to balance acidity)
• Fresh basil leaves, torn, for finishing
• Grated Parmesan or a similar hard cheese for serving (optional)
• Water for cooking the pasta

Equipment

• Large mixing bowl or clean work surface for dough
• Rolling pin or pasta machine
• Large pot for boiling pasta
• Large skillet or wide sauté pan for sauce and chicken
• Sharp knife and cutting board
• Colander

Prep and timing

Total time: about 1 hour (including pasta resting and sauce simmering). Active time: about 35–40 minutes.

Step-by-step Instructions

The instructions below follow a clear, stepwise path: make and rest the pasta dough, roll and cut the rigati, cook the chicken and make the tomato sauce, then finish by cooking the pasta and combining everything. I’ve rewritten the directions for clarity while keeping the ingredient amounts intact and the same overall order.

Make the pasta dough

1. On a clean work surface or in a large bowl, mound the 2 cups unbleached all purpose flour and make a well in the center.
2. Crack the 3 large egg(s) into the well. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well until a shaggy dough forms.
3. Once the mixture is too stiff to mix with a fork, use your hands to knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a little extra flour; if it feels too dry, wet your hands and continue kneading.
4. Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes rolling much easier.

Roll and cut the Spaghetti Rigati

5. After the dough has rested, divide it into 2 or 3 pieces to make rolling manageable. Flatten one piece into a disc and dust lightly with flour.
6. Using a rolling pin or a pasta machine, roll each piece of dough into a thin sheet. For a tender, fresh spaghetti rigati, aim for a thickness of about 1–2 mm. Keep the remaining dough covered so it doesn’t dry out.
7. Once the sheets are rolled, cut them into narrow strips about 2–3 mm wide to mimic spaghetti rigati. If you have a pasta cutter or machine attachment for spaghetti, you can use that to get even strands.
8. Lightly dust the cut pasta with flour and arrange it in loose nests on a lightly floured tray while you prepare the sauce. Fresh pasta cooks quickly, so plan to boil it just before the sauce is ready.

Cook the chicken and build the sauce

9. Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
10. Season the 12 ounces chicken pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. When the oil shimmers, add the chicken in a single layer, taking care not to overcrowd the pan. Sear the pieces until golden brown on each side and nearly cooked through, about 4–5 minutes depending on size. Remove the chicken to a plate and set aside.
11. Reduce the heat to medium and add the finely chopped onion to the same pan. If the pan looks dry, add a little more olive oil. Cook the onion, stirring occasionally, until it becomes translucent and soft, about 4–6 minutes.
12. Add the minced garlic and cook for 30–45 seconds, until fragrant. Be careful not to brown the garlic.
13. Pour in the tomatoessauce of tomatoes. If you are using whole canned tomatoes, break them up with a spoon as they go in so the sauce is even. Stir to combine with the onions and garlic.
14. Return the seared chicken to the pan and stir to submerge the pieces in the sauce. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano (or 1 tablespoon fresh), and 1/2 teaspoon sugar if you prefer a slightly sweeter balance.
15. Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce simmer for about 10–12 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded. Taste and adjust seasoning with more salt or pepper if needed.

Cook the fresh pasta and finish the dish

16. While the sauce is simmering, bring a large pot of water to a rolling boil. Add a generous pinch of salt to the water.
17. Add the fresh spaghetti rigati to the boiling water and cook until al dente—this will typically take 1–3 minutes, depending on strand thickness. Fresh pasta cooks far faster than dried; taste a strand to check doneness.
18. Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
19. Return the drained pasta to the pot or add it directly to the skillet with the tomato and chicken sauce. Toss gently to combine, adding small amounts of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta strands. Aim for a glossy, evenly coated finish.
20. Remove the pan from heat and fold in torn fresh basil leaves. If using, grate Parmesan over the top and toss once more.
21. Serve immediately, garnished with additional basil and a drizzle of olive oil if desired. Enjoy warm.

Troubleshooting and tips

• Dough too sticky or too dry: If the pasta dough is sticky while kneading, add flour in 1-teaspoon increments. If it’s crumbly, wet your hands and continue kneading. The goal is a smooth, slightly tacky but not sticky ball.
• Rolling thin: Work in small sections and keep the unused dough covered so it doesn’t dry out. A pasta machine makes consistent thickness much easier, but a rolling pin works fine with patience.
• Saving time: If you prefer, you can use fresh store-bought egg pasta or high-quality dried spaghetti rigati instead of making dough from scratch. The sauce and chicken steps remain the same.
• Sauce texture: If the sauce is too acidic, the 1/2 teaspoon of sugar helps balance it. If it’s too thin, simmer a little longer. If it thickens too much, add reserved pasta water to loosen.
• Chicken options: Both chicken breast and thigh work well; breasts cook faster and are leaner, while thighs offer more richness and forgiveness against overcooking.

Storage and reheating

Leftover pasta with sauce keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals to heat evenly. The fresh pasta will be softer after refrigeration but still delicious.

Serving suggestions

This plate pairs beautifully with a crisp green salad dressed with lemon and olive oil, roasted vegetables, or crusty bread to soak up any remaining sauce. A simple side of sautéed greens with garlic also adds a bright contrast. For a finishing touch, sprinkle finely grated hard cheese and a few extra basil leaves on top just before serving.

Why this recipe works

The balance here is straightforward: the egg pasta brings a tender richness that contrasts with the bright, acidic tomato sauce. Searing the chicken first gives the meat a flavorful crust and produces fond in the pan that deepens the sauce. Using canned tomatoes delivers consistent tomato flavor year-round while allowing you to control seasoning and texture. Fresh basil folded in at the end provides herbaceous lift without cooking away its aroma.

Whether you make the pasta from scratch or use a time-saving alternative, the clear steps keep the process approachable and predictable. The result is a bowl of Spaghetti Rigati with Chicken and Tomato Sauce that feels homemade and satisfying, a dish you’ll return to again and again.

Ingredient reminder

• 3 large egg(s)
• 2 cups unbleached all purpose flour
• tomatoessauce of tomatoes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2–3 cloves garlic, minced
• 12 ounces chicken breast or thigh, trimmed and cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
• 1/2 teaspoon sugar (optional)
• Fresh basil leaves
• Grated Parmesan or similar for serving (optional)

This is comfort food with intention—simple techniques, honest ingredients, and a payoff that’s worth the little effort. Enjoy your bowl of Spaghetti Rigati with Chicken and Tomato Sauce.