Best 2 Pulled Chicken Ragu And Rigatoni Recipes
Indulge in a culinary journey with our pulled chicken ragu and rigatoni recipe, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish combines tender pulled chicken, slow-cooked in a rich and flavorful ragu sauce, with al dente rigatoni pasta. Experience the perfect balance of tangy tomatoes, aromatic herbs, and savory spices that come together to create a delectable sauce that coats every strand of pasta. Elevate your meal with the addition of roasted red peppers, spinach, and a sprinkle of Parmesan cheese, adding vibrant colors and textures to this delightful dish. As a bonus, we also present three additional recipes to expand your culinary repertoire: a creamy chicken and spinach pasta, a zesty lemon chicken piccata, and a classic chicken parmesan that will satisfy any Italian food lover.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN RAGU PASTA
This healthy, savory, and quick to make Chicken Ragu Pasta is bound to become a favorite family meal. Enjoy this homemade pasta with ground chicken in just half an hour.
Provided by Iryna
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
- Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
- Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
- Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
- Stir in Parmesan cheese and serve immediately.
Nutrition Facts : Calories 650 kcal, Carbohydrate 64.5 g, Protein 49 g, Fat 21.8 g, SaturatedFat 6.1 g, Cholesterol 113 mg, Sodium 642 mg, Fiber 4.5 g, Sugar 7.1 g, ServingSize 1 serving
CHICKEN AND MUSHROOMS WITH RIGATONI
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
- Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.
Tips:
- Use a combination of chicken thighs and breasts for a more flavorful ragu.
- Sear the chicken in a hot pan or grill before shredding it. This will add a delicious smoky flavor.
- Simmer the ragu for at least 2 hours to allow the flavors to develop.
- Serve the ragu over your favorite pasta, such as rigatoni, penne, or spaghetti.
- Top the ragu with freshly grated Parmesan cheese and chopped parsley.
- Serve the ragu with a side of crusty bread for dipping.
Conclusion:
Pulled chicken ragu is a delicious and versatile dish that can be served over pasta, rice, or even polenta. It's a great way to use up leftover chicken, and it's also a great meal for a crowd. With its rich, flavorful sauce and tender, shredded chicken, this pulled chicken ragu is sure to be a hit at your next party or gathering.
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