There’s comfort and simplicity wrapped up in a bowl of pasta, and this Spaghetti Rigati with Chicken and Tomato Sauce is exactly the kind of recipe that makes weeknights feel special without hours in the kitchen. In this version I pair tender home-made pasta with juicy chicken and a bright, garlicky tomato sauce. The pasta dough is made with 3 large eggs and 2 cups unbleached all purpose flour, producing a silkier, more substantial noodle that holds onto sauce beautifully. The result is a plateful of satisfying textures and vibrant flavors: al dente ridged spaghetti catching every drop of tomato goodness and tender chicken pieces throughout.

This article will walk you through the ingredients, how to make the fresh pasta, the bright tomato sauce, and how to combine everything so you serve a steaming, restaurant-style pasta right at home. I’ve rewritten the recipe directions into clear, step-by-step instructions so you can cook with confidence. The recipe is written to accommodate straightforward pantry ingredients and one skillet for the sauce, plus a rolling pin or machine for the pasta. Ready? Let’s get cooking.

Why this recipe works

The magic here is in contrast and balance. Fresh pasta made from 3 eggs and 2 cups unbleached all purpose flour has enough structure to hold its shape and enough tenderness to pair with the saucier tomato. Spaghetti Rigati — a ridged spaghetti — traps the sauce in its grooves for maximum flavor in every bite. The chicken introduces savory heft and protein so the dish feels complete. Olive oil, garlic, and a splash of acidity from the tomatoes keep the sauce bright and lively. Small techniques — like seasoning at each stage, gently simmering the sauce, and reserving pasta water — make a big difference in the final dish.

Ingredients

Pasta Dough:
- 3 large egg(s)
- 2 cups unbleached all purpose flour
Tomato Sauce and Chicken:
- 2 cups tomatoessauce of tomatoes
- 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped (about 1 cup)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup pasta cooking water, reserved
- Fresh basil leaves, roughly torn, for finishing
- Freshly grated Parmesan or a vegetarian hard cheese alternative, for serving

Equipment

Large mixing bowl or clean work surface for making dough
Rolling pin or pasta machine
Pasta cutter or knife
Large pot for boiling pasta
Large skillet for sauce and chicken
Tongs and slotted spoon

Step-by-step: Make the pasta dough

Fresh pasta is easy when you break it into a few simple steps. Follow them exactly to get a smooth, elastic dough that rolls out thin and holds together without tearing.

Measure 2 cups unbleached all purpose flour and place it on a clean work surface or in a large mixing bowl. Form the flour into a mound and create a well in the center wide enough to hold the eggs.
Crack 3 large eggs into the well. Using a fork or your fingertips, gently beat the eggs, gradually pulling in a little flour from the inner edge of the well so the eggs and flour combine slowly. This prevents the eggs from spilling out and creates a thick batter-like mixture.
Continue incorporating flour a little at a time until a shaggy dough forms. Use your hands to press and fold the mixture, bringing any remaining loose bits of flour into the dough.
When the dough comes together, knead it vigorously for about 8–10 minutes. Press the dough with the heel of your hand, fold it over, rotate, and repeat until the surface becomes smooth and slightly elastic. If the dough is sticky, dust the surface with a touch more flour, being careful not to add too much.
Shape the dough into a ball and wrap it tightly with plastic wrap or place it in an airtight container. Let the dough rest at room temperature for at least 30 minutes. Resting relaxes the gluten and makes the dough easier to roll out.

Step-by-step: Roll and cut the Spaghetti Rigati

Once your dough has rested it’s time to roll and cut it into ridged spaghetti. If you have a pasta machine, use the thin setting. If you don’t, a rolling pin works just fine—just be patient and keep the surface floured.

Lightly flour your work surface and divide the rested dough into 2 equal portions. Keep the portion you are not working with wrapped so it doesn’t dry out.
Using a rolling pin or pasta machine, roll one portion into a long, thin sheet about 1 to 1.5 mm thick. If rolling by hand, turn and flour the dough frequently to prevent sticking and to maintain an even thickness.
Dust the dough sheet lightly with flour and loosely fold or roll it up without compressing too tightly. Using a sharp knife or pasta cutter, slice the dough into thin strands roughly the width of spaghetti. For rigati texture, gently run the cut strands across a ridged surface such as a grooved board or use a special rigata attachment. If that’s not available, you can create light ridges by dragging the strands over the tines of a coarse fork—this will help the sauce cling to the pasta.
Unfold the strands carefully and hang them on a drying rack or lay them in neat nests on a lightly floured tray until you are ready to cook. Fresh pasta cooks quickly, so plan to cook it right after cutting or let it rest 10–20 minutes if needed.

Step-by-step: Prepare the tomato sauce and chicken

The sauce is intentionally straightforward so the tomatoes and garlic shine. The chicken is cooked directly in the sauce with a quick sear first, keeping it moist and flavorful.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken pieces in a single layer. Season lightly with salt and pepper. Cook the chicken, turning occasionally, until each piece has a golden crust and is cooked through, about 6–8 minutes depending on size. Transfer the cooked chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the finely chopped onion and cook until it becomes soft and translucent, about 4–5 minutes. Stir occasionally so the onion cooks evenly but does not brown.
Add the minced garlic to the onions and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic; it should smell aromatic but remain pale.
Pour in the 2 cups tomatoessauce of tomatoes and stir to combine with the onion and garlic. Bring the sauce to a gentle simmer, then reduce the heat to low. Add 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes if using. Season to taste with salt and freshly ground black pepper.
Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken in the tomato base. Let everything simmer together for 8–12 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning as needed.

Step-by-step: Cook the fresh pasta and finish the dish

Fresh pasta cooks quickly. The trick to a glossy, well-coated sauce is to reserve pasta water and finish the pasta in the sauce so the starch helps bind everything together.

Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon salt per 4 quarts of water so the pasta is seasoned as it cooks.
Add the freshly cut Spaghetti Rigati to the boiling water and cook for 2–3 minutes, or until the pasta is al dente. Fresh pasta needs far less time than dried; start testing at 90 seconds and check frequently.
Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. This starchy water will help the sauce cling to the pasta and create a silky finish.
Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot into the skillet with the chicken and tomato sauce. If the skillet is not large enough, combine them in the pasta pot or a large shallow bowl.
Turn the heat to low and toss the pasta in the sauce, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency. Continue tossing for 1–2 minutes so the pasta absorbs the sauce and everything binds together.
Remove the skillet from the heat and stir in a handful of torn fresh basil leaves. Taste and adjust final seasoning with salt and pepper.

To serve

Divide the Spaghetti Rigati with Chicken and Tomato Sauce among warm plates or bowls. Finish each portion with a drizzle of extra virgin olive oil, a sprinkle of freshly grated Parmesan or vegetarian hard cheese alternative, and more torn basil if you like. Freshly ground black pepper and a pinch of red pepper flakes can be added at the table for extra heat.

Make-ahead and storage tips

Fresh pasta dough can be wrapped tightly and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw frozen dough in the refrigerator before rolling.
The tomato and chicken sauce keeps well in the fridge for 3–4 days in an airtight container. Reheat gently on the stovetop with a splash of water or reserved pasta water to loosen the sauce.
If you have leftover cooked pasta, store it separately from the sauce and reheat by briefly warming in a skillet with a splash of water or sauce to prevent it from becoming gluey.

Variations and swaps

One of the best things about this dish is how adaptable it is. Swap chicken for bite-size meatballs or a firm fish if you want a change in protein. Add vegetables—sliced mushrooms, bell peppers, or wilted spinach are all excellent additions cooked into the sauce. If you prefer a creamier finish, stir in 2 tablespoons of mascarpone or creme fraiche off the heat before serving.

Troubleshooting

If your pasta dough is crumbly, it likely needs more moisture. A teaspoon of water or an extra egg yolk can help bring the dough together.
If the dough is overly sticky, incorporate a little more flour while kneading, but avoid adding too much or the pasta will be dense.
If the sauce seems thin after combining with pasta, simmer for a few minutes uncovered until it reduces and coats the strands. Alternatively, add a spoonful of reserved pasta water and continue tossing to thicken the sauce naturally.

Final thoughts

This Spaghetti Rigati with Chicken and Tomato Sauce is a home-cooked classic with a small twist: fresh egg pasta made from 3 large eggs and 2 cups unbleached all purpose flour delivers a tender, richly flavored noodle that hugs every bit of tomato and garlic in the sauce. The method is approachable—make the dough, rest it, roll and cut, sear the chicken, simmer the sauce, and combine with the pasta—yet the payoff is a plate that looks and tastes like something special.

Whether you’re making this for a cozy dinner for two or a family meal, it stores and reheats well, and the components are easy to swap to match what you have on hand. Gather a simple salad, crack open a bottle of your favorite drink, and enjoy a satisfying bowl of Spaghetti Rigati with Chicken and Tomato Sauce.

Recipe summary (quick reference)

Pasta dough: 3 large egg(s) + 2 cups unbleached all purpose flour — mix, knead 8–10 minutes, rest 30 minutes, roll thin and cut into spaghetti rigati.
Sauce & chicken: Sear 1 lb bite-size chicken pieces in 2 tablespoons olive oil; set aside. Sauté 1 small chopped onion in remaining 1 tablespoon oil, add 4 cloves minced garlic, then 2 cups tomatoessauce of tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, salt and pepper. Return chicken and simmer 8–12 minutes.
Cook fresh pasta 2–3 minutes in salted water, reserve 1/2 cup pasta water. Combine pasta with sauce, add pasta water as needed, toss and finish with torn basil and grated cheese.

Enjoy your cooking — there’s nothing like homemade pasta and a bright tomato sauce to turn an ordinary night into a memorable meal.