Comfort food is at its best when it feels both homey and elevated. This Spaghetti Rigati with Chicken and Tomato Sauce recipe is exactly that: simple ingredients, honest flavors, and a pasta that holds sauce perfectly. I’m sharing a step-by-step, from-scratch approach that includes an easy fresh pasta to complement a rich, garlicky tomato sauce and tender chicken. The pasta dough uses 3eggs3 large egg(s) and 2cupsunbleached all purpose flour2 cups unbleached all purpose flour—measurements are preserved exactly as listed—while the sauce is built from tomatoes and pantry staples. The whole dish is comforting, family-friendly, and surprising in how quickly it comes together.

This article walks you through the entire process: mixing and rolling the dough, shaping Spaghetti Rigati, preparing the tomato sauce, cooking the chicken, and bringing it all together. Along the way I’ll share small tips I use in my own kitchen to keep textures and flavors balanced, and make sure everything comes together without stress. Expect a glossy, bright tomato sauce with tender strands of Spaghetti Rigati that cling to every bite—exactly what you want on a weeknight or for a casual dinner party.

Ingredients

3eggs3 large egg(s)
2cupsunbleached all purpose flour2 cups unbleached all purpose flour
tomatoessauce of tomatoes
2 tablespoons olive oil, divided
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 pound boneless skinless chicken breast, cut into 1-inch pieces
1/4 cup fresh basil leaves, torn
1/2 cup freshly grated Parmesan or a similar hard cheese, for serving

Equipment

Large mixing bowl and wooden spoon
Bench scraper or knife
Pasta rolling pin or pasta machine
Sharp knife and cutting board
Large sauté pan or skillet with lid
Large pot for boiling pasta
Colander

About the Pasta

Spaghetti Rigati are ridged spaghetti strands that catch sauce beautifully. Making fresh pasta from the 3eggs3 large egg(s) and 2cupsunbleached all purpose flour2 cups unbleached all purpose flour gives you a tender bite and a flavor that pairs perfectly with a rustic tomato sauce. The dough is simple—no oil or water required—just flour and eggs. If your kitchen is humid or your dough feels too dry, a teaspoon or two of water can be added, but follow the exact ingredient list first and only adjust if necessary.

Step-by-Step Directions

Follow these clear, numbered steps to prepare the entire dish. The directions are rewritten for clarity and flow, and they adhere to the ingredient amounts stated above.

1. Make the Pasta Dough

Clean your work surface and mound the 2cupsunbleached all purpose flour2 cups unbleached all purpose flour into a neat pile. Create a wide well in the center with your fingers, leaving a border so the eggs won’t escape.
Crack the 3eggs3 large egg(s) into the well. Using a fork, gently whisk the eggs, then begin incorporating the flour from the inner rim of the well a little at a time. Keep working until the eggs and flour start to form a shaggy dough.
When the dough is no longer sticky to the touch, use your hands to knead it on a lightly floured surface for 8–10 minutes. The dough should be smooth and elastic. If it’s crumbly, add one teaspoon of water at a time; if too sticky, dust with a little more flour.
Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

2. Roll and Cut the Spaghetti Rigati

Unwrap the dough and divide it into four equal pieces. Work with one piece at a time while keeping the remaining pieces covered so they don’t dry out.
Flatten a piece with your hands and run it through a pasta machine, starting at the widest setting. Fold the dough in half and pass it again several times to build structure, then continue rolling it through progressively thinner settings until you reach a thickness suitable for spaghetti—about setting 6 or 7 on most machines. If you don’t have a machine, roll the dough thinly with a rolling pin until it’s about 1–2 mm thick.
Use the spaghetti cutting attachment or slice the dough into long, thin strands with a sharp knife. To create ridged spaghetti rigati, if you have a special cutter with ridged rollers, use that; otherwise, the fresh strands will still hold sauce well. Lay the cut pasta on a lightly floured baking sheet in loose nests and let it dry for 10–15 minutes while you prepare the sauce and chicken.

3. Prepare the Tomato Sauce Base

Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the finely chopped onion and a pinch of salt, and cook until the onion becomes translucent and soft, about 5–7 minutes. Stir occasionally to prevent browning.
Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly so it doesn’t burn.
Pour in the tomatoessauce of tomatoes and stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes if you like a little heat. Let the sauce simmer gently while you cook the chicken and pasta so flavors meld—about 10–15 minutes. Taste and adjust seasoning as needed.

4. Cook the Chicken

While the sauce simmers, heat the remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the 1 pound boneless skinless chicken breast pieces in a single layer, spacing them out so they sear rather than steam. Season lightly with a pinch of salt and pepper.
Cook the chicken without moving it for 3–4 minutes to develop a golden crust. Flip and cook the other side for another 3–4 minutes, or until the chicken is cooked through and registers 165°F (74°C) at the thickest part. If pieces are uneven, cut larger pieces in half so they finish cooking at the same time.
Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. If you like, reserve any browned fond and deglaze the pan with a splash of water or a little sauce to add back into the tomato sauce for extra flavor.

5. Cook the Spaghetti Rigati

Bring a large pot of salted water to a rolling boil. Fresh pasta cooks significantly faster than dried, so time it carefully. Add the fresh Spaghetti Rigati to the boiling water and cook for 2–4 minutes, depending on thickness. Test a strand to ensure it is al dente—tender but with a slight bite.
Reserve about 1 cup of the pasta cooking water, then quickly drain the spaghetti in a colander.

6. Combine Pasta, Sauce, and Chicken

Return the sauté pan with the simmering tomato sauce to medium-low heat. Add the drained Spaghetti Rigati to the sauce and toss gently to coat. If the sauce feels too thick or is not clinging well, add reserved pasta cooking water, a few tablespoons at a time, until you reach a glossy, velvety consistency that coats the pasta.
Add the cooked chicken pieces to the pan and fold everything together so the chicken and pasta are evenly coated by the sauce. Warm through for 1–2 minutes, allowing the flavors to meld.
Stir in the torn fresh basil leaves right before serving for a bright, herbaceous lift.

To Serve

Divide the Spaghetti Rigati with Chicken and Tomato Sauce among warm plates or bowls. Finish each portion with a light drizzle of extra virgin olive oil and a generous sprinkling of freshly grated Parmesan. If you like a little extra freshness, add a few extra torn basil leaves or a twist of black pepper. Serve immediately while hot. This pasta pairs beautifully with a simple green salad and crusty bread to mop up any remaining sauce.

Tips and Variations

If you want a richer sauce, stir in a splash of heavy cream or a tablespoon of butter at the end, but the sauce is lovely as-is.
For extra texture, finish the dish with toasted pine nuts or lightly sautéed mushrooms along with the onions.
Make the dough ahead: you can refrigerate wrapped pasta dough for up to 24 hours or freeze it for up to one month. Thaw overnight in the refrigerator before rolling.
Leftovers: store cooled pasta in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Why This Recipe Works

The balance of fresh pasta and a simple tomato sauce is what makes this dish sing. Fresh Spaghetti Rigati develops a tender chew and its surface texture helps hold onto the tomato sauce so every forkful has both pasta and sauce in perfect harmony. Searing the chicken adds caramelized savory notes that cut through the acidity of the tomatoes, while the basil brightens the dish at the finish. The technique of reserving pasta water and adding it back to the sauce is key for a glossy finish that clings to each rigato strand.

Make-Ahead and Scaling Notes

You can make the sauce up to two days ahead and reheat it gently before adding freshly cooked pasta. The dough can be made a day ahead, wrapped tightly and refrigerated. This recipe scales well; just multiply the pasta and sauce quantities, and cook the chicken in batches so it browns evenly.

Final Thoughts

This Spaghetti Rigati with Chicken and Tomato Sauce is an honest, satisfying meal that’s both approachable and special. Fresh pasta made from 3eggs3 large egg(s) and 2cupsunbleached all purpose flour2 cups unbleached all purpose flour offers a soft, fresh texture that enhances the tomato-infused sauce and tender chicken. The dish is perfect for busy weeknights and low-key dinner gatherings alike—and it’s one of those recipes that rewards a little time in the kitchen with flavors that feel homemade and comforting.

Enjoy this Spaghetti Rigati with Chicken and Tomato Sauce; savor how the ridged strands of pasta hold the sauce, and how simple ingredients can come together for a memorable meal.

Spaghetti Rigati with Chicken and Tomato Sauce

A comforting homemade pasta served with tender chicken in a simple tomato sauce.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

3 large eggs
2 cups unbleached all-purpose flour
salt to taste
water as needed for dough
chicken amount as desired, cooked in sauce
tomato sauce sauce of tomatoes

Equipment

stand mixer with paddle or dough hook
Mixing Bowl
Cutting Board
pasta machine
Large Pot
Skillet or saucepan

Method

Combine the 3 large eggs, 2 cups unbleached all-purpose flour, and a pinch of salt in the bowl of a mixer fitted with the paddle or dough hook.
Mix slowly, adding water a little at a time until the dough comes together — not dry and not sticky; adjust with more flour or water if needed.
Remove the dough, form into a ball, place on a cutting board and cover with a bowl; let rest for 10 minutes.
Run the rested dough through a pasta machine following the manufacturer's instructions, finishing on a wide setting (about a #6 on KitchenAid) to make long pasta strips.
Bring a large pot of salted water to a boil, then cook the spaghetti rigati until al dente according to thickness (test frequently).
While the pasta cooks, heat the tomato sauce in a skillet or saucepan and cook the chicken in the sauce until the chicken is fully cooked through.
Toss the drained pasta with the chicken and tomato sauce and serve immediately.