Southwestern Chicken Rigatoni

Pairs well with

2020 Petite Sirah

Get ready to spice up your taste buds with our mouthwatering Southwestern Chicken Rigatoni recipe! This delightful dish features grilled chicken, zesty red onions, fiery jalapenos, and sweet roasted corn, all tossed in a creamy cajun-infused sauce. And what better way to enhance this flavor-packed meal than with a glass of Petite Sirah? Its robust and velvety notes perfectly complement the bold and spicy elements of the dish. So gather your ingredients, crank up the tunes, and get ready to enjoy a fiesta of flavors with our Southwestern Chicken Rigatoni and a glass of 2020 Petite Sirah—pure bliss for your taste buds!


For the Recipe

  • 12 ounces rigatoni pasta
  • 2 tablespoons butter
  • 1 red onion, roasted and diced
  • 2 jalapenos, roasted, seeded and minced
  • 1 cup roasted corn kernels
  • 3 boneless, skinless chicken breasts
  • 1 can (14 ounces) good-quality tomato sauce
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon Cajun seasoning
  • 1 tbsp chicken bouillon granules
  • Salt and pepper to taste

For the Chicken Marinade:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a bowl, combine all the ingredients for the chicken marinade: olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Stir well.
  2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
  3. Heat your grill to medium-high heat.
  4. Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
  5. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts. Remove from the grill and let them rest for a few minutes. Slice the grilled chicken into bite-sized pieces.
  6. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
  7. In a large skillet, melt the butter over medium heat. Add the diced red onion and minced jalapenos. Sauté for 3-4 minutes until softened.
  8. Add the roasted corn kernels and sliced grilled chicken to the skillet. Stir and cook for an additional 2-3 minutes.
  9. Pour in the tomato sauce and heavy cream. Stir well to combine. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld together.
  10. Stir in the grated Parmesan cheese and chopped cilantro. Season with Cajun seasoning, salt, and pepper to taste. Continue simmering for another 2-3 minutes.
  11. Add the cooked rigatoni pasta to the skillet. Toss well to coat the pasta with the sauce and incorporate all the ingredients. Cook for an additional 2-3 minutes until heated through.
  12. Remove from heat and let the flavors meld for a few minutes.

    Serve the Southwestern Rigatoni in bowls, garnished with additional cilantro and Parmesan cheese if desired. Enjoy!

    Note: Adjust the level of spiciness by adding more or less Cajun seasoning and jalapenos to suit your preference. Remember to monitor the cooking time for the chicken on the grill to ensure it reaches the recommended internal temperature of 165°F (74°C).

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