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Chicken Cacciatore and Rigatoni

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“From Rachael Ray”

Ingredients Nutrition


  1. Heat a pot of salted water to a boil; add in the pasta; cook to al dente with a bite to it.
  2. Meanwhile, heat a deep skillet over med-high heat.
  3. Add in the olive oil and chicken (both white and dark meat); season with salt and pepper.
  4. Let the chicken sit for 3-4 minutes, then turn it and brown the opposite side for 2-3 minutes, seasoning it after the flip as well.
  5. Transfer the browned chicken to a plate and set aside.
  6. Add the pancetta to the pan and crisp it up for 2-3 minutes.
  7. Add in the garlic and red pepper flakes; stir for 30 seconds; add in the mushrooms; brown for 8-10 minutes, stirring often, until deep brown and tender.
  8. Season the mushrooms with salt and pepper after they have darkened.
  9. Deglaze the pan with the red wine; reduce for 30 seconds, then stir in the stock and tomatoes.
  10. Bring the sauce to a bubble and add the chicken back to the pan; simmer the chicken for 5 minutes in the sauce.
  11. Add in the cooked pasta and parsley; stir to combine and check seasoning.
  12. Serve with grated parmigiano-reggiano cheese.

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