Bertucci’s Rigatoni Broccoli and Chicken is a comforting dish that brings together tender chicken, fresh broccoli, and perfectly cooked rigatoni pasta. This recipe captures the essence of Italian-American cuisine with its rich flavors and hearty ingredients. It’s a great way to enjoy a balanced meal that feels both satisfying and wholesome.
We love how this dish combines simple ingredients into a flavorful and easy-to-make dinner. Whether you’re cooking for your family or meal prepping for the week, Bertucci’s Rigatoni Broccoli and Chicken delivers a delicious experience every time. Let’s dive into this recipe and discover how to bring this classic favorite to your own kitchen.
Ingredients
To master Bertucci’s Rigatoni Broccoli and Chicken, we gather fresh, high-quality ingredients that build its signature rich flavor and hearty texture.
For the Rigatoni Pasta
- 12 ounces rigatoni pasta – al dente texture preferred for perfect bite
- 1 tablespoon olive oil – to prevent sticking during boiling
- Salt – for seasoning the pasta water generously
For the Broccoli
- 3 cups broccoli florets – fresh and crisp, washed thoroughly
- 1/2 teaspoon salt – to season the broccoli during cooking
- 1 tablespoon olive oil – for sautéing to enhance color and flavor
For the Chicken
- 2 large boneless skinless chicken breasts – trimmed and thinly sliced
- 1 teaspoon garlic powder – for aromatic layering
- 1 teaspoon Italian seasoning – classic herb blend for authentic taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil – for a golden sear and juicy texture
For the Sauce
| Ingredient | Quantity | Purpose |
|---|---|---|
| Heavy cream | 1 cup | Creates rich, velvety base |
| Grated Parmesan cheese | 1/2 cup | Adds sharp, nutty flavor |
| Minced garlic | 2 cloves | Deepens savory profile |
| Crushed red pepper | 1/4 teaspoon | Provides subtle heat (optional) |
| Salt | To taste | Balances overall flavor |
| Freshly ground black pepper | To taste | Enhances complexity |
Each ingredient contributes to the creamy, indulgent sauce that perfectly complements the rigatoni, broccoli, and chicken — the hallmark of this comforting Italian-American classic.
Equipment Needed
To recreate Bertucci’s Rigatoni Broccoli and Chicken perfectly, having the right equipment ensures a smooth cooking process and delicious results. Below is a detailed list of the essential tools we use to prepare this classic Italian-American dish:
Essential Cooking Tools
- Large pot: for boiling rigatoni pasta. Choose a pot large enough to hold plenty of water so the pasta cooks evenly without sticking.
- Colander: to drain the cooked pasta and broccoli. A fine-mesh colander works well for efficient draining.
- Large skillet or sauté pan: for cooking the chicken and broccoli together, as well as preparing the creamy sauce.
- Cutting board: sturdy and spacious enough for chopping broccoli and slicing chicken breasts precisely.
- Chef’s knife: sharp and reliable for clean cuts.
- Measuring cups and spoons: to measure ingredients like heavy cream, Parmesan cheese, and seasonings accurately.
- Wooden spoon or silicone spatula: ideal for stirring the sauce without scratching the pan.
- Grater: for freshly grating Parmesan cheese if not using pre-grated.
- Mixing bowl: useful to toss the cooked pasta and broccoli before combining with the sauce.
Optional but Helpful
- Garlic press: to mince garlic quickly and evenly.
- Tongs: for turning chicken breasts in the skillet.
- Lid for the skillet: to help steam broccoli briefly during cooking.
| Equipment | Purpose |
|---|---|
| Large pot | Boil rigatoni pasta |
| Colander | Drain pasta and broccoli |
| Large skillet/sauté pan | Cook chicken, broccoli, and sauce |
| Cutting board | Chop vegetables and slice chicken |
| Chef’s knife | Precise cutting |
| Measuring cups/spoons | Accurate ingredient measuring |
| Wooden spoon/spatula | Stir sauce |
| Grater | Fresh Parmesan cheese |
| Mixing bowl | Toss pasta and broccoli |
| Garlic press (optional) | Mince garlic |
| Tongs (optional) | Turn chicken |
| Skillet lid (optional) | Steam broccoli |
Using these tools streamlines our preparation and helps us maintain the authentic texture and flavor of Bertucci’s Rigatoni Broccoli and Chicken recipe. With the right equipment ready at hand we can focus on layering the rich tastes and achieving perfectly cooked components every time.
Prep Work
Before we begin cooking our Bertucci’s Rigatoni Broccoli and Chicken, it’s essential to complete the prep work carefully. Proper preparation ensures each component cooks evenly and the final dish harmonizes rich textures and flavors flawlessly.
Preparing the Chicken
- Start with boneless skinless chicken breasts. Pat them dry using paper towels to remove excess moisture.
- Cut the chicken into even bite-sized pieces, roughly 1-inch cubes. This size promotes even cooking and tender bites.
- Season the chicken with:
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Toss the chicken pieces gently to coat uniformly with the seasoning.
- Set aside to marinate briefly while prepping the other ingredients. The seasoning will infuse flavor before cooking.
Preparing the Broccoli
- Use fresh broccoli florets. Rinse them thoroughly under cold running water.
- Cut broccoli into evenly sized florets about 1 to 1.5 inches each for balanced cooking.
- To preserve the vibrant green color and crisp-tender texture, blanch the broccoli:
- Bring a large pot of salted water to boil.
- Add the florets and cook for 2 minutes.
- Immediately transfer the broccoli to an ice bath (bowl of ice water) to stop the cooking process.
- Drain and pat dry before adding to the skillet later in the recipe.
Cooking the Rigatoni
- Fill a large pot with water, about 4 quarts for every pound of pasta.
- Add 1 tablespoon salt to the boiling water to enhance pasta flavor.
- Add rigatoni pasta to the boiling water.
- Cook pasta according to package instructions, typically 10-12 minutes, until al dente — tender but with a slight bite.
- Reserve ½ cup of pasta cooking water, then drain the rigatoni using a colander.
- Keep the rigatoni warm, ready to combine with the sauce and other ingredients.
| Task | Details | Time | Tip |
|---|---|---|---|
| Chicken prep | Cut and season | 5 minutes | Use even pieces for even cooking |
| Broccoli prep | Rinse, cut, blanched | 5-7 minutes | Ice bath to maintain color and texture |
| Rigatoni cooking | Boil in salted water, al dente | 10-12 minutes | Reserve pasta water for sauce adjustment |
Following these prep steps sets us up to build the creamy sauce and bring all ingredients together with precision and care.
Cooking Instructions
Follow these precise steps to achieve Bertucci’s Rigatoni Broccoli and Chicken with perfect texture and rich flavor. Each component is cooked to highlight freshness and create a harmonious blend.
Cooking the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the bite-sized seasoned chicken pieces in a single layer, avoiding overcrowding for even browning.
- Cook the chicken undisturbed for 4 minutes, then flip and cook another 3-4 minutes until thoroughly cooked and golden brown.
- Remove the chicken from the skillet and set aside on a plate, keeping the pan drippings for sauce preparation.
Blanching the Broccoli
- Bring a large pot of salted water to a boil.
- Add 2 cups of broccoli florets, cooking for exactly 2 minutes to retain crisp-tender texture and vibrant green color.
- Immediately transfer broccoli to an ice bath or rinse under cold water to stop the cooking process.
- Drain and set aside on a clean towel to remove excess moisture.
Preparing the Sauce
- In the same skillet used for chicken, lower heat to medium.
- Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
- Pour in 1 cup of heavy cream and bring just to a simmer.
- Stir in ¾ cup grated Parmesan cheese until the sauce is smooth and slightly thickened.
- Season with ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, salt, and freshly ground black pepper to taste.
- Optionally, add a pinch of crushed red pepper flakes for a subtle kick.
- If needed, add reserved pasta water by tablespoons to reach desired sauce consistency.
Combining Ingredients
- Add the cooked rigatoni pasta and blanched broccoli to the sauce, tossing gently to coat everything evenly.
- Return the cooked chicken pieces to the skillet, folding them into the sauce mixture carefully.
- Cook on low heat for 2 minutes to allow flavors to meld without overcooking.
- Adjust seasoning if necessary.
- Serve immediately, garnished with extra Parmesan and freshly chopped parsley if desired.
| Step | Key Actions | Timing | Temperature |
|---|---|---|---|
| Cooking the Chicken | Sear chicken until golden and cooked | 7-8 minutes | Medium-high heat |
| Blanching Broccoli | Boil broccoli, then shock in ice water | 2 minutes boil | Rapid boiling |
| Preparing Sauce | Sauté garlic, simmer cream and cheese | 5-7 minutes | Medium heat |
| Combining Ingredients | Toss pasta, broccoli and chicken in sauce | 2 minutes | Low heat |
Serving Suggestions
To truly elevate our Bertucci’s Rigatoni Broccoli and Chicken recipe, we recommend pairing it with complementary sides and garnishes that enhance the dish’s rich Italian-American flavors.
Ideal Side Dishes
- Garlic Bread: The crispy, buttery garlic bread adds a perfect crunchy contrast to the creamy rigatoni sauce.
- Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light Italian vinaigrette balances the richness of the chicken and pasta.
- Roasted Vegetables: Roasting bell peppers, zucchini, or asparagus with olive oil and herbs adds vibrant color and texture.
Complementary Beverages
- A light Chardonnay or Pinot Grigio pairs nicely with the creamy sauce and tender chicken.
- For non-alcoholic options, sparkling water with a splash of lemon or a lightly brewed iced tea refresh the palate.
Garnishing Tips
- Sprinkle freshly chopped parsley or basil over the dish before serving to add a burst of herbal brightness.
- A light dusting of extra grated Parmesan cheese intensifies the savory depth.
- Optional crushed red pepper flakes can be offered on the side for guests who enjoy a little heat.
| Serving Component | Purpose | Enhancement to Dish |
|---|---|---|
| Garlic Bread | Crunchy contrast | Adds texture and buttery flavor |
| Mixed Green Salad | Freshness and acidity | Balances creamy richness |
| Roasted Vegetables | Color and variety | Complements flavors and adds nutrients |
| Chardonnay/Pinot Grigio | Crisp acidity | Cuts through creaminess |
| Fresh Herbs | Aroma and vivid color | Brightens overall presentation |
Make-Ahead Tips
To enjoy Bertucci’s Rigatoni Broccoli and Chicken with minimal effort on busy days, we recommend these strategic make-ahead tips. Proper preparation allows the flavors to deepen while ensuring quick assembly and serving.
Prep Ingredients in Advance
- Cut and season the chicken: Dice the chicken breasts into bite-sized pieces and season with garlic powder, Italian seasoning, salt, and pepper. Store in an airtight container in the fridge for up to 24 hours. This step lets the seasoning penetrate the meat, enhancing flavor during cooking.
- Blanch the broccoli florets: Quickly blanching broccoli maintains its vibrant color and crisp-tender texture. After blanching, plunge florets into ice water, drain well, and refrigerate in a sealed container for up to 2 days.
- Cook rigatoni pasta al dente: Boil the rigatoni until just tender, drain, and toss with a small amount of olive oil to prevent sticking. Store in an airtight container in the refrigerator for up to 2 days.
Prepare the Sauce Ahead
Making the creamy Parmesan-based sauce days in advance allows the flavors to harmonize beautifully.
- Sauté the minced garlic and combine with heavy cream and grated Parmesan as the recipe instructs.
- Cool the sauce completely before transferring it to a covered container.
- Refrigerate for up to 2 days.
- Before combining with pasta and other ingredients, gently reheat the sauce over low heat to restore its silky texture.
Assembly and Final Cooking
When ready to eat:
- Sauté the pre-seasoned chicken in a skillet until cooked through and golden brown.
- Reheat the sauce gently on the stove.
- Toss the cooked rigatoni and blanched broccoli in the creamy sauce.
- Add the cooked chicken, stirring to combine and heat evenly.
This method saves valuable time while maintaining excellent taste and texture.
| Make-Ahead Step | Storage Duration | Key Benefit |
|---|---|---|
| Seasoned chicken | Up to 24 hours | Enhanced flavor penetration |
| Blanched broccoli | Up to 2 days | Preserved color and texture |
| Cooked rigatoni | Up to 2 days | Quick assembly |
| Prepared sauce | Up to 2 days | Deeper flavor, easy reheating |
“Pro Tip: Store ingredients separately until final cooking to prevent sogginess and retain optimal texture.”
By following these make-ahead tips, we streamline the cooking process for Bertucci’s Rigatoni Broccoli and Chicken without compromising on the rich flavors and satisfying texture we love.
Storage Instructions
To keep Bertucci’s Rigatoni Broccoli and Chicken fresh and flavorful, proper storage is essential. Follow these steps to store leftover portions or prepped ingredients safely and effectively.
Refrigeration
- Allow the dish to cool to room temperature before packaging.
- Store in an airtight container to prevent moisture loss and absorption of other odors.
- Refrigerate at or below 40°F (4°C) promptly.
- Consume refrigerated leftovers within 3 to 4 days for optimal taste and safety.
Freezing
- For longer storage, freeze the dish in airtight freezer-safe containers or heavy-duty freezer bags.
- Label containers with the date for easy tracking.
- Freeze at 0°F (-18°C) or below.
- Use within 2 to 3 months to maintain the best flavor and texture.
- Thaw safely overnight in the refrigerator before reheating.
Reheating Tips
- Reheat gently on the stove or microwave to preserve the creamy texture.
- Add a splash of milk or cream when reheating to restore the sauce’s consistency if it appears thickened.
- Stir occasionally during reheating for even warming.
Storage Duration Summary
| Storage Method | Temperature | Recommended Duration | Notes |
|---|---|---|---|
| Refrigerator | 40°F (4°C) or below | 3 to 4 days | Store in airtight container |
| Freezer | 0°F (-18°C) or below | 2 to 3 months | Use freezer-safe containers, thaw overnight |
Pro Tip: Dividing the dish into meal-sized portions before storing makes reheating easier and helps prevent waste.
By following these storage guidelines we ensure our Bertucci’s Rigatoni Broccoli and Chicken stays delicious and safe for future meals.
Conclusion
Bertucci’s Rigatoni Broccoli and Chicken is a versatile dish that fits perfectly into our busy lives while delivering comforting, rich flavors. With the right prep, equipment, and storage techniques, we can enjoy this hearty meal anytime without sacrificing quality.
Whether it’s a family dinner or a quick weeknight option, this recipe offers a satisfying balance of taste and convenience. Let’s keep exploring ways to bring classic favorites like this into our kitchens with confidence and ease.
Frequently Asked Questions
What is Bertucci’s Rigatoni Broccoli and Chicken?
Bertucci’s Rigatoni Broccoli and Chicken is a comforting Italian-American dish featuring tender chicken, fresh broccoli, and rigatoni pasta in a creamy Parmesan sauce. It’s known for its rich flavors and wholesome ingredients, making it a satisfying meal.
What ingredients are needed to make this dish?
You need rigatoni pasta, broccoli florets, boneless skinless chicken breasts, heavy cream, grated Parmesan cheese, garlic, garlic powder, Italian seasoning, and optional crushed red pepper for heat.
What equipment is essential for cooking this dish?
Essential equipment includes a large pot, colander, skillet, and a chef’s knife. Optional tools like a garlic press and tongs can make the process easier.
How should I prepare the chicken and broccoli?
Season the boneless, skinless chicken breasts and cook them evenly. Blanch the broccoli florets by briefly boiling them, then rinse with cold water to keep them tender and bright green.
How do I make the creamy sauce for the dish?
The sauce is made by combining heavy cream, grated Parmesan cheese, minced garlic, and seasonings like garlic powder and Italian seasoning. Optional crushed red pepper can be added for a little spice.
Can I make Bertucci’s Rigatoni Broccoli and Chicken ahead of time?
Yes, you can prep and cook components like chicken, broccoli, rigatoni, and sauce in advance. Store them properly to deepen flavors and assemble quickly later.
What is the best way to store leftovers?
Cool the dish before placing it in airtight containers. Refrigerate for up to 3-4 days or freeze for longer storage. Reheat gently and add milk or cream if the sauce thickens.
What are good side dishes to serve with it?
Serve with garlic bread, a simple green salad, or roasted vegetables. These sides complement the creamy, hearty main dish well.
How do I reheat the dish without losing creaminess?
Reheat on low heat, stirring occasionally. Add a splash of milk or heavy cream if the sauce has thickened to restore its smooth texture.
Is this recipe suitable for meal prepping?
Yes, its components can be cooked ahead and stored separately, making it great for quick meal assembly and busy schedules without sacrificing flavor.