Garlic Chicken Rigatoni

Recipe View 10 mins Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup of pasta water.

Recipe View 2 mins In a bowl, combine tapioca starch, Italian seasoning, salt, and black pepper. Add chicken pieces and toss to coat evenly.

Recipe View 5 mins Heat herb-infused olive oil in a large skillet over medium-high heat until it shimmers. Add chicken pieces and cook until browned, approximately 5 minutes. Ensure not to overcrowd the pan; cook in batches if necessary.

Recipe View 5 mins Pour in the reserved pasta water and add sliced mushrooms, chopped marinated artichoke hearts, chopped sun-dried tomatoes, and minced garlic. Cook, stirring occasionally, until the mushrooms are tender and the garlic is fragrant, around 5 minutes.

Recipe View 3 mins Stir in Chardonnay wine, heavy whipping cream, and shredded aged Cheddar cheese. Whisk continuously until the sauce is smooth and slightly thickened, about 3 minutes.

Recipe View 1 mins Add the cooked rigatoni to the skillet and toss gently to combine with the sauce. Ensure each piece of pasta is coated evenly. Serve immediately, garnished with fresh herbs if desired.