Roasted Garlic Rigatoni

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This Roasted Garlic Rigatoni is a creamy, savory pasta recipe with deep, caramelized garlic flavor.

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The chicken cutlets are coated in an Italian-style, panko-based seasoning and then shallow fried until they're golden brown and crispy.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Saucier

• Large Stock Pot

• Colander

• Microplane/Zester

• Citrus Juicer

• Blender

• Wire rack

• Rigatoni pasta, dry

• Chicken breasts

• Neutral cooking oil

• Flaked sea salt

• White onion

• Garlic

• Thyme

• Oregano

• White wine

• Heavy cream

• Extra virgin olive oil

• Butter

• Parmigiano Reggiano

• Lemon, juiced

• Panko

• Italian seasoning

• Salt

• Black pepper

• Eggs

• Milk

• All-purpose flour

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DIRECTIONS

STEP 1: ROASTED GARLIC

• Preheat the oven to 400F.

• Cut off the top of the garlic head to expose the cloves.

• Drizzle olive oil over the top of the garlic and wrap tightly with foil.

• Roast for 40-50 minutes until buttery soft.

STEP 2: SAUCE

• Heat a saucier over medium heat until hot.

• Add the onions and sauté with olive oil until translucent.

• Add the minced garlic and sauté until fragrant.

• Deglaze the pan with the white wine.

• Add cream, thyme, oregano, olive oil, butter, Parmigiano, and roasted garlic.

• Simmer for 10 minutes, then add half of the lemon juice and remove from heat.

• Optionally, add the sauce to a blender to get it perfectly smooth. Do a quick taste test and add the remaining lemon juice, salt, and pepper as desired.

STEP 3: PREHEAT

• Preheat cooking oil to 350°F in a skillet or deep pan.

STEP 4: FLOUR & DRY MIX

• To a shallow dish or plate, add the flour.

• Combine the panko, minced garlic, Parmigiano, Italian seasoning, salt, and pepper on a second shallow dish and mix well.

STEP 5: WET MIX

• In a bowl whisk the egg and milk.

STEP 6: FRY

• Coat the chicken cutlets in flour and dust off the excess.

• Dip the chicken in the wet mix, then coat with the dry mix.

• Press the chicken firmly so the seasoning adheres.

• Carefully place the chicken in the oil and cook until an internal temperature of 165°F.

• Remove the chicken from oil, place it on a wire rack, to cool, and season with flaked sea salt.

STEP 7: PASTA

• Fill a large pot with water and bring a to boil, then season generously with salt (about 1 TBSP per 3 qts water).

• Cook the pasta until al dente, then save about 1 cup of the pasta water.

• Drain the remaining water and immediately add the pasta to the sauce.

• Add pasta water to the sauce as needed to reach a creamy consistency.

STEP 8: SERVE

• Top with grated Parmigiano Reggiano cheese.

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INGREDIENTS

Makes 3-4 servings

• 1 lb rigatoni pasta, dry

• 1 lb chicken breasts, 4 flattened cutlets

• Neutral cooking oil

• Flaked sea salt

SAUCE

• 1/2 white onion, diced (90g)

• 2 head garlic (100g)

• 2 cloves garlic, minced

• 1-2 sprigs thyme, 4-in long (or 1/4 tsp dried)

• 1/2 tsp fresh oregano, minced (or 1/4 tsp dried)

• 1/2 C white wine

• 1 C heavy cream

• 1/4 C extra virgin olive oil

• 2 TBSP unsalted butter

• 1/2 C Parmigiano Reggiano, grated (about 45g)

• 1 lemon, juiced

• Salt and pepper to taste

DRY MIX

• 1.5 C panko (120g)

• 2 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• 1/2 C Parmigiano Reggiano, grated (about 45g)

• 1/4 tsp salt

• 1/4 tsp black pepper

WET MIX

• 2 eggs

• 1/3 C milk

FLOUR

• 1/2 cup all-purpose flour

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