44 Ratings
  • 5 Rating Star 20
  • 4 Rating Star 16
  • 3 Rating Star 7
  • 1 Rating Star 1

This is a very easy chicken and pasta dish that will have your family raving.

Advertisement

Ingredients

Directions

  • Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.

    Ads will not print with your recipe
  • Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.

  • Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

596.97 calories; 30.3 g protein; 53.17 g carbohydrates; 28.4 g fat; 69.71 mg cholesterol; 1361.13 mg sodium.Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

08/20/2007
Fabulous but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main change though was using a 28 oz jar of pasta sauce and a 14 oz can of diced tomatoes. Served the chicken on top of the pasta and it was awesome. Thanks for the post!
(29)

Most helpful critical review

07/10/2011
I just made this tonight and it was great. I scaled the recipe down to 3 servings and it worked out great.:)
(1)
44 Ratings
  • 5 Rating Star 20
  • 4 Rating Star 16
  • 3 Rating Star 7
  • 1 Rating Star 1
08/20/2007
Fabulous but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main change though was using a 28 oz jar of pasta sauce and a 14 oz can of diced tomatoes. Served the chicken on top of the pasta and it was awesome. Thanks for the post!
(29)
05/18/2006
Totally loved this one. My daughter took it to school and they thought that it came from a restaurant - it was so tasty. I use a little less butter and only enough salad dressing to coat the bite sized pieced of chicken.
(15)
02/14/2011
Very easy and delicious. I added fresh spinach to the boiling water for the last minute the pasta was cooking. I will make this again.
(10)
02/14/2011
This was very good and very quick. I did make one slight change: I cut up the chicken before I marinated it in the dressing. This allowed more chicken to be in contact with the marinade for more flavor. I served this with crusty Italian bread for a satisfying dinner.
(8)
07/22/2010
We loved it! I ended up not completely draining the chicken. I also added a jar of mushrooms and the diced tomatoes to the chicken. After I drained the noodles I tossed about a tblsp of fresh italian dressing before adding chicken mixture.
(7)
02/17/2011
Don't know why I never thought of marinating the chicken in Italian dressing before! The tomatoes made a good sauce once I let them cook for a bit. I threw in some green beans as well. It was eaten quickly and with enthusiasm.
(6)
05/16/2011
Came out very tasty. I substituted Red Hot for the red pepper flakes. The sauce didn't come out thick enough - I recommend using 1 14 oz of the diced tomatoes and 1 14 oz of tomato sauce and heating them up first.
(5)
10/24/2011
I made this recipe on a whim but had to change it because I was not about to go out to the store. I had some frozen Foster Farms chicken thighs from Costco not breasts. Had some canned diced tomatoes. I didn't have Italian dressing but I did have great extra-virgin olive oil balsamic vinegar basil oregano Paul Prudhomme's Poultry Magic Emeril's Essence and sea salt flakes with rosemary. Plus black peppercorns which I toasted in a skillet and then ground with a mortar and pestle. And some garlic. Defrosted the chicken using the defrost setting on the microwave. I then marinated the chicken in the mixture above (minus the pepper and garlic). Maybe 20 minutes? Sauteed the garlic for a minute then threw in the chicken but without cutting it up. Was making the rigatoni on the side (don't ever forget....LOTS of salt for the boiling pasta water!). Close to when I thought the chicken was done I took it out and THEN rough-chopped it. Then back in the skillet. Drained the pasta and tossed it with the freshly ground toasted black pepper. Then tossed it all with the chicken and some parmesan cheese (I'd rather do something like pecorino romano but for a quickie the parm did the trick). It came out tender as heck and SUPER-flavorful. Spouse loved it and was raving. So was I.
(5)
04/27/2008
Not bad but I'm not sure how I feel about the (cold) diced tomatoes. I may try cooking the tomatoes next time. Otherwise a good uncomplicated recipe.
(5)