Spiced Chicken Mezzi Rigatoni: Your New Favorite Weeknight Pasta Recipe
As a true devotee of pasta, my culinary journey often leads me down the intriguing aisles of grocery stores, constantly searching for new shapes and textures to transform into a delicious meal. It was on one such occasion that I first encountered mezzi rigatoni. This unique pasta cut, essentially half the length of traditional rigatoni, immediately caught my attention. Its stout, ridged tubes are not just aesthetically pleasing; they are masterfully designed to capture and hold onto every drop of sauce, promising an explosion of flavor with each bite. This attribute makes mezzi rigatoni an exceptional choice for hearty, saucy dishes, ensuring no delicious morsel goes unappreciated.
The Charm of Mezzi Rigatoni: A Pasta Perfectly Designed for Sauce
While many home cooks are familiar with penne or classic rigatoni, mezzi rigatoni offers a delightful variation that deserves a spot in your pantry. Its reduced length makes it incredibly satisfying to eat, fitting perfectly on a fork alongside generous chunks of chicken and rich sauce. The real magic, however, lies in its signature ridges and hollow interior. These features create an ideal surface for embracing and retaining even the most robust and thick sauces, transforming a simple plate of pasta into a truly cohesive and flavorful experience. For this particular recipe, its ability to cling to our spiced tomato sauce is unparalleled. I’ve often used Barilla’s mezzi rigatoni, but you’ll find other excellent brands offering this versatile cut. Although the initial recipe that sparked this creation called for penne, I found that mezzi rigatoni brought a superior texture and sauce-holding capability that truly elevated the dish, making it a new favorite for my chicken pasta dinner repertoire.
The Origin of a Delightful Spiced Chicken Pasta
In today’s digital age, platforms like Pinterest have become a boundless wellspring of culinary inspiration. Like many home chefs, I spend a fair amount of time browsing through mouth-watering images and innovative ideas, carefully curating them onto my various “Food” boards for future kitchen adventures. It was several weeks ago that a recipe from My Recipes, titled “Penne Chicken Tenderloins with Spiced Tomato Sauce,” captured my attention. The promise of tender chicken coated in a fragrant spice blend, simmered in a rich tomato sauce, sounded like the ultimate comfort food. This initial inspiration was the perfect starting point for developing my own signature version, adapting it to create this irresistible Spiced Chicken Mezzi Rigatoni.
Personalizing the Spiced Chicken Mezzi Rigatoni Recipe: My Kitchen Adaptations
Every great recipe offers a canvas for personal interpretation, and this spiced chicken and pasta dish was no exception. While I largely adhered to the core components of the original, I made a few strategic modifications to enhance flavor, texture, and ease of preparation. These adjustments are a testament to the flexibility of home cooking, allowing you to tailor dishes to your exact preferences.
- Effortless Spice Coating: The original recipe suggested rubbing spices onto the chicken, which can be quite cumbersome, especially when dealing with diced meat. To ensure every piece of chicken was uniformly seasoned, I opted for a more efficient method: tossing the cubed chicken generously in a large bowl with the spice mixture. This technique guarantees an even distribution of ground fennel seed, dried basil, salt, ground coriander, and freshly ground black pepper. Each spice plays a vital role: fennel provides a subtle licorice-like sweetness, basil offers an aromatic, slightly peppery lift, and coriander introduces a warm, citrusy undertone, all balanced by the fundamental seasonings of salt and pepper. This ensures a deeply flavored chicken that’s anything but bland.
- The Flour Factor for a Golden Crust: After the spice toss, I noticed the chicken sometimes felt a little tacky. To combat this and promote a beautiful sear, I incorporated a single tablespoon of flour into the mixture. This light coating creates a fantastic golden-brown crust when seared, adding a desirable texture and depth of flavor that a plain browned chicken might lack. It’s a small step that makes a significant difference in the final outcome of your spiced chicken recipe.
- Smart Chicken Selection: The original recipe specifically called for chicken breast tenders. However, I prefer to use full boneless, skinless chicken breasts and cut them into 1-inch pieces myself. This is not only more economical, saving you from paying extra for pre-cut convenience, but also gives you complete control over the size and consistency of your chicken, ensuring even cooking.
- Choosing Your Liquid: Vermouth, Wine, or Broth: When a recipe calls for white wine, my personal preference leans towards dry Vermouth. It imparts a wonderfully complex, herbaceous note that I find complements many Italian-inspired dishes beautifully. Of course, a good quality dry white wine will yield excellent results if that’s what you have on hand or prefer. For those who wish to avoid alcohol entirely, chicken broth is an ideal non-alcoholic substitute. It provides a savory base that helps deglaze the pan and enrich the tomato sauce without compromising flavor. Experiment to find which option best suits your palate for this savory mezzi rigatoni dish.
Expert Cooking Tips for a Flawless Spiced Chicken Mezzi Rigatoni
Crafting a truly memorable spiced chicken and mezzi rigatoni dish involves a few key techniques that can elevate your cooking from good to gourmet. Paying attention to these details will ensure every component of your meal is perfectly cooked and bursting with flavor:
- Achieving the Perfect Chicken Sear: When searing the spice-coated chicken, it’s crucial not to overcrowd your skillet. Cooking the chicken in batches ensures that each piece has enough space to make direct contact with the hot pan, leading to a beautiful, even golden-brown crust. This crust isn’t just for appearance; it locks in moisture and develops complex flavors through the Maillard reaction, which is essential for the savory foundation of your dish. Rushing this step will result in steamed, rather than seared, chicken.
- Garlic’s Delicate Dance: Garlic is a cornerstone of flavor in Italian-inspired dishes, but it requires careful handling. When you add minced garlic to the pan, keep the heat on medium and sauté it for only about 30 seconds, or until it becomes fragrant and slightly softened. Be vigilant to prevent it from browning or burning, as burnt garlic turns bitter very quickly and can impart an unpleasant taste to your entire sauce.
- The Art of Deglazing: Once the chicken is seared and removed from the pan, and the garlic is fragrant, adding the diced tomatoes and Vermouth (or your chosen liquid) presents a golden opportunity to “deglaze” the pan. Use a wooden spoon or spatula to scrape up all the delicious browned bits—known as “fond”—that have accumulated at the bottom of the skillet. These flavorful residues are packed with concentrated essence and will dissolve into your sauce, adding incredible depth and richness. This simple act transforms what might have been waste into a flavor powerhouse.
- Simmering for Depth: The 15-minute simmering period for the sauce is not just a suggestion; it’s a critical step for flavor development. During this time, the ingredients meld, the spices fully infuse the tomatoes, and the liquid slightly reduces, concentrating all the wonderful flavors. This patient simmering creates a velvety, well-rounded sauce that coats the pasta and chicken beautifully, making every mouthful a delightful experience.
- Mastering Al Dente Pasta: The secret to truly great pasta is cooking it al dente, which translates to “to the tooth.” This means the pasta should be firm but not hard, offering a slight resistance when you bite into it. Since the mezzi rigatoni will continue to cook slightly when tossed with the hot sauce, cooking it perfectly al dente beforehand ensures it retains its delightful chewiness and prevents it from becoming mushy. Always follow package directions but taste frequently towards the end of the cooking time to achieve this ideal texture.
Savoring the Flavors and Perfect Pairings
The culmination of these thoughtful steps and delicious ingredients is a truly spectacular dish: our Spiced Chicken Mezzi Rigatoni. Each forkful is a harmonious blend of tender, spice-infused chicken, perfectly al dente mezzi rigatoni, and a rich, aromatic tomato sauce. The distinct ridges of the pasta work their magic, cradling the sauce and ensuring an even distribution of flavor in every bite. I often find that a final sprinkle of salt – or garlic salt, which is my preferred way to add an extra layer of savory depth – helps to truly make the flavors sing. However, seasoning is a deeply personal affair, so I encourage you to taste the dish before serving and adjust to your specific preferences. Some may find it perfectly seasoned right out of the pot!
To complete this delightful meal, consider serving it with a crisp green salad dressed with a bright vinaigrette, which provides a refreshing counterpoint to the rich pasta. Alternatively, a basket of warm, crusty bread is perfect for soaking up any leftover sauce, ensuring not a drop of its deliciousness is wasted. This versatile dish is an excellent choice for a satisfying weeknight chicken dinner, but it’s also elegant enough to serve to guests at a casual gathering. It truly strikes a balance between ease of preparation and impressive flavor, making it a staple in any home cook’s repertoire.
I am genuinely thrilled to share this Spiced Chicken Mezzi Rigatoni recipe with you. It has quickly become one of my most cherished pasta dishes, a testament to how simple ingredients, when combined thoughtfully, can create extraordinary flavors. I truly hope you enjoy making and savoring this meal as much as I do. If you decide to give it a try, please don’t hesitate to share your thoughts and experiences in the comments section below. Your feedback and culinary adventures inspire me!
More Delicious Chicken & Pasta Recipes to Explore
If you’re anything like me, the combination of chicken and pasta is a match made in culinary heaven. For those who can’t get enough of these comforting and versatile dishes, here’s a curated list of additional recipes that are sure to inspire your next meal. From rich baked creations to vibrant, fresh concoctions, these options promise to expand your repertoire of delightful chicken and pasta pairings:
- 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 in a small bowl. Place cubed chicken in a large bowl and toss with spice mixture until coated. If chicken is tacky, toss in a tablespoon of flour.
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Place a large pot of water on the stove and bring to a boil for the pasta. Pasta should be cooking, according to package directions, while you are making the sauce.
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Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. This will form a nice golden brown crust. Remove from heat; set aside.
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Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and Vermouth, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.
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Drain pasta and toss with sauce in a large bowl. Sprinkle with cheese and basil.
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.