Start by cutting the chicken breast into bite-sized pieces and chopping the broccoli into florets. Season the chicken with salt and pepper, then sauté it in olive oil until golden brown. Remove the chicken from the pan and set it aside. In the same pan, add more olive oil if needed and cook the broccoli until tender.
3. Making the Bolognese Sauce
In the same pan, sauté diced onion and minced garlic until softened. Add canned tomatoes, tomato paste, and a splash of red wine if desired. Let the sauce simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
4. Cooking the Rigatoni
While the sauce is simmering, cook the rigatoni according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water.
5. Combining and Serving
Add the cooked chicken and broccoli to the Bolognese sauce, stirring to combine. Toss in the cooked rigatoni, adding a splash of the reserved pasta water if needed to loosen the sauce. Serve hot, garnished with freshly grated Parmesan cheese and torn basil leaves.
6. Tips for Perfecting the Dish
- Don’t overcook the pasta; al dente rigatoni holds up better to the hearty sauce.
- For a vegetarian version, omit the chicken and add extra veggies like mushrooms or bell peppers.
- Customize the spice level by adjusting the amount of garlic and red pepper flakes.
- Leftovers can be stored in the fridge for up to three days or frozen for longer storage.
