Ingredients
2 chicken breasts
1 tbsp olive oil
1 tbsp sweet paprika
1 tsp garlic powder
Salt and black pepper
20g butter
1 small onion, finely chopped
1 red pepper, diced
2 garlic cloves, minced
80g nduja
1 tbsp tomato paste
1 tsp dried oregano (or Italian herbs)
½ tsp chilli flakes
300g rigatoni pasta
650ml chicken stock (plus extra if needed)
150ml double cream
3 tbsp mascarpone
50g parmesan, finely grated (plus extra to serve)
Handful of fresh basil, torn
Squeeze of lemon juice (optional)
Method
Rub the chicken all over with the paprika, garlic powder, salt and pepper. Heat a drizzle of olive oil in a large pan over a medium heat and cook the chicken for 4-5 minutes on each side, depending on thickness, until golden and lightly caramelised, then transfer to a plate (it doesn’t need to be fully cooked through at this stage).
In the same pan, melt the butter and add the chopped onion and red pepper, cooking gently until soft. Stir in the garlic and cook for another minute, then add the nduja and let it melt into the pan. Add the tomato paste, dried oregano and chilli flakes for 2 minutes.
Pour in the chicken stock and bring to a simmer. Add the rigatoni and cook for 8 minutes, stirring regularly, adding a splash of extra stock if needed to cover. When the pasta is cooked al dente, lower the heat and stir in the double cream, mascarpone and parmesan until melted and silky. Slice the chicken and return it to the pan, nestling it into the sauce, then cover and cook for a few more minutes until the chicken is cooked through and the sauce is thick, creamy and bubbling.
Finish with torn basil, a small squeeze of lemon juice and extra parmesan.
