Best 9 Rigatoni With Chicken Livers Recipes

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Rigatoni with chicken livers is a delicious and satisfying dish that combines the richness of chicken livers with the hearty texture of rigatoni pasta. This classic Italian dish is often served with a creamy sauce, making it a perfect comfort food for a cold night. The combination of flavors and textures in this dish is sure to please even the most discerning palate. So, if you're looking for a new and exciting pasta dish to try, look no further than rigatoni with chicken livers.

Check out the recipes below so you can choose the best recipe for yourself!

RIGATONI WITH CHICKEN LIVERS



Rigatoni with Chicken Livers image

A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 10

1 pound rigatoni
Coarse salt and freshly ground pepper
1 pound chicken livers, any sinew removed, patted dry
3 tablespoons unsalted butter, divided
1 small onion, halved and thinly sliced lengthwise (about 1 cup)
1 tablespoon finely chopped fresh sage leaves
2/3 cup dry red wine
1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1/3 cup coarsely chopped fresh flat-leaf parsley leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
  • Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
  • Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.

RIGATONI WITH CHICKEN AND BELL PEPPERS



Rigatoni with Chicken and Bell Peppers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, chopped
1 onion, sliced
2 bell peppers (1 green, 1 orange), sliced
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
4 cups shredded rotisserie chicken (skin removed)
1/2 cup chopped fresh basil, plus more for topping
2 jarred hot cherry peppers, stemmed and chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
  • Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

Nutrition Facts : Calories 570, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 690 milligrams, Carbohydrate 77 grams, Fiber 6 grams, Protein 30 grams

CHICKEN AND MUSHROOMS WITH RIGATONI



Chicken and Mushrooms with Rigatoni image

If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons EVOO
2 tablespoons butter
1 pound crimini or button mushrooms, sliced
3 to 4 cloves garlic, finely chopped
2 shallots, finely chopped
A few sprigs each fresh sage and thyme, finely chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
About 1/3 cup marsala or dry sherry
2 cups tomato passata or puree
1 cup chicken stock
1/2 cup heavy cream
2 cups poached chicken, in bite-size pieces
1 pound rigatoni
Freshly grated Parmigiano-Reggiano

Steps:

  • Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
  • Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

AMAZING GARLIC CHICKEN LIVERS



Amazing Garlic Chicken Livers image

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Provided by jchasko

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 15m

Yield 4

Number Of Ingredients 5

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Steps:

  • Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g

RIGATONI WITH CHICKEN BOLOGNESE



Rigatoni with Chicken Bolognese image

Leave them feeling satisfied when you serve this Rigatoni with Chicken Bolognese for dinner. Chicken, vegetables and pasta come together in this hearty Rigatoni with Chicken Bolognese dish that can easily fit into your healthful eating plan.

Provided by My Food and Family

Categories     Pasta

Time 40m

Yield 4 servings, 2 cups each

Number Of Ingredients 11

1/4 cup KRAFT Zesty Italian Dressing
1 lb. lean ground chicken
1 onion, chopped
4 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 carrot, shredded
2 tsp. dried Italian seasoning
3 cups rigatoni pasta, uncooked
2 Tbsp. PHILADELPHIA Garlic & Herb Cream Cheese Spread
2 Tbsp. chopped fresh parsley
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat dressing in large nonstick skillet on medium heat. Add chicken, onions and garlic; cook 6 to 7 min. or until chicken is done, stirring frequently. Add tomatoes, carrots and Italian seasoning; mix well. Bring to boil, stirring occasionally. Partially cover skillet; simmer chicken mixture on medium-low heat 20 min., stirring occasionally.
  • Meanwhile, cook pasta as directed on package, omitting salt.
  • Add cream cheese spread to chicken mixture; cook and stir 2 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Stir in parsley.
  • Drain pasta. Serve topped with chicken mixture and Parmesan.

Nutrition Facts : Calories 460, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

GARLIC CHICKEN RIGATONI



Garlic Chicken Rigatoni image

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Steps:

  • Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

RIGATONI WITH CHICKEN LIVERS



Rigatoni with Chicken Livers image

Number Of Ingredients 8

1 box Dried rigatoni
2 tablespoon Unsalted butter
8 cloves Cipollini onions, small, peeled and thinly sliced into rings
12 pieces Sage leaves
1 dash salt
1 dash pepper
8 ounces Chicken livers, minced
1/4 cup Parmesan cheese, grated

Steps:

  • Bring a large pot of salted water to a boil.
  • Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 8 to 9 minutes. Drain the pasta, reserving the pasta water.
  • While the pasta boils, melt the 2 tablespoons of butter in a large sauté pan over medium-high heat.
  • Add the onions and sage and cook until lightly browned, 3 to 4 minutes.
  • Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute.
  • Add a splash of pasta water, scraping the pan bottom.
  • Add the drained rigatoni to the pan.
  • Toss with the 1/4 cup of Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
  • Divide among warm pasta bowls and garnish with Parmesan cheese to serve.

CHICKEN RIGATONI



Chicken Rigatoni image

Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.

Provided by Trisha W

Categories     Chicken Breast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts
4 tablespoons olive oil
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) can tomato paste, plus
1 (6 ounce) can water
1 (8 ounce) can tomato sauce, plus
1 (8 ounce) can water
1 (1 lb) can whole tomato, plus
1 (1 lb) can water
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon pepper
2 teaspoons salt
1/4 teaspoon cinnamon
1 teaspoon rosemary
3 tablespoons dried parsley
1/2 teaspoon garlic powder

Steps:

  • Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
  • In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
  • Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
  • CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
  • This is good served with noodles- rigatoni or otherwise.

EASY CHICKEN RIGATONI



Easy Chicken Rigatoni image

Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 12

2 Tbsp. butter
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1/4 lb. portobello mushrooms, chopped
1 jar (15 oz.) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce
1/4 tsp. ground black pepper
3-1/2 cups rigatoni pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chopped fresh basil
1 can (2.22 oz.) sliced black olives, drained

Steps:

  • Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
  • Meanwhile, cook pasta as directed on package, omitting salt.
  • Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.

Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

Tips:

  • Use high-quality chicken livers for the best flavor. Look for livers that are plump and have a smooth, even color.
  • Soak the chicken livers in milk for 30 minutes before cooking to remove any bitterness.
  • Cook the chicken livers over medium heat so that they cook evenly without becoming tough.
  • Use a variety of seasonings to flavor the chicken livers, such as garlic, onion, paprika, and thyme.
  • Serve the chicken livers with a side of pasta, rice, or mashed potatoes.

Conclusion:

Rigatoni with chicken livers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken livers are cooked in a flavorful sauce and then tossed with rigatoni pasta. This dish is sure to please everyone at the table.

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