Bertucci’s Rigatoni Broccoli and Chicken Recipe Made Easy

There’s something incredibly comforting about a warm, hearty pasta dish, and Bertucci’s Rigatoni Broccoli and Chicken recipe perfectly captures that feeling. This dish combines tender chicken breast pieces, fresh broccoli florets, and al dente rigatoni pasta in a creamy, savory sauce that’s both satisfying and packed with flavor.

Whether you’re preparing a weeknight dinner or hosting a casual get-together, this recipe strikes the perfect balance between wholesome and indulgent. Plus, it’s easy enough for cooks of all skill levels to enjoy making and sharing.

The beauty of this recipe lies in its simplicity and versatility. With fresh ingredients and a few pantry staples, you can whip up a dish that tastes like it came straight from your favorite Italian eatery.

So grab your apron, and let’s dive into how to recreate this delicious classic right in your own kitchen!

Why You’ll Love This Recipe

This recipe is a winner for many reasons. First, it’s a delicious way to get your protein and veggies all in one bowl.

The combination of tender chicken and crisp broccoli provides a satisfying texture contrast that keeps every bite interesting.

Secondly, the creamy sauce uses simple ingredients to create rich, comforting flavors without overwhelming the palate. It’s perfect for those who enjoy a classic Italian-style pasta but prefer a lighter, fresher take.

And finally, it’s incredibly adaptable. Whether you want to swap out broccoli for another green vegetable or add a little kick with some red pepper flakes, this dish can be tailored to your tastes and dietary preferences.

Ingredients

• 12 oz rigatoni pasta
• 2 cups broccoli florets (fresh or frozen)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• Fresh parsley for garnish, chopped

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Knife and cutting board
• Colander for draining pasta
• Measuring cups and spoons
• Wooden spoon or spatula
• Grater for Parmesan cheese

Instructions

1. Boil the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 11-13 minutes. About 3 minutes before the pasta is done, add the broccoli florets to the boiling water to blanch them. Once done, drain the pasta and broccoli together, reserving 1 cup of pasta water.
2. Prepare the chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the garlic: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
4. Make the sauce: Pour the heavy cream into the skillet with the garlic, stirring constantly. Let it simmer gently for 2-3 minutes to thicken slightly. Add the Parmesan cheese and crushed red pepper flakes, then stir until the cheese melts and the sauce is smooth.
5. Combine everything: Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything gently to coat with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency. Taste and adjust seasoning with salt and pepper.
6. Garnish and serve: Remove the skillet from heat. Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve immediately with extra Parmesan on the side.

Tips & Variations

To keep your chicken juicy and tender, avoid overcooking. Cook just until no longer pink inside.

If you’d like to make this dish lighter, substitute the heavy cream with half-and-half or a mix of milk and cream cheese. For a dairy-free version, try coconut cream and nutritional yeast instead of Parmesan.

Broccoli can be swapped with other green vegetables like asparagus, green beans, or even kale if you want a different flavor profile. To add some smoky depth, toss in some cooked pancetta or bacon bits.

For a touch of heat, increase the crushed red pepper flakes or add a dash of hot sauce. And if you want more herbaceous notes, a sprinkle of fresh basil or oregano works beautifully.

Nutrition Facts

Serving Suggestions

This Rigatoni Broccoli and Chicken dish pairs wonderfully with a simple green salad dressed in lemon vinaigrette to balance the creamy pasta. A crusty garlic bread or warm focaccia adds a delightful crunch and is perfect for soaking up any leftover sauce.

For those who enjoy wine, a crisp white like Pinot Grigio or Sauvignon Blanc complements the flavors beautifully. Alternatively, a sparkling water with a splash of lemon can keep things light and refreshing.

To round out the meal, consider a light dessert such as a fruit sorbet or a simple bowl of fresh berries.

Conclusion

Bertucci’s Rigatoni Broccoli and Chicken recipe is a delightful blend of comfort and nutrition that’s sure to become a go-to in your recipe collection. Its combination of tender chicken, vibrant broccoli, and creamy sauce is not only delicious but also easy to prepare, making it perfect for busy weeknights or casual entertaining.

Its versatility means you can easily customize it to suit your taste or dietary needs, while the balance of protein, vegetables, and carbs creates a satisfying, wholesome meal. If you love this recipe, be sure to check out other flavorful dishes like Best Chicken Broccoli Vegetable Soup Instant Pot Recipes for cozy soups, or explore Roasted Veg and Pasta Recipe for Easy Weeknight Dinners to keep your pasta nights diverse.

Happy cooking and buon appetito!

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