Bertucci’s Rigatoni Broccoli And Chicken Recipe| Creamy Style

Recreate Bertucci’s famous Rigatoni with Broccoli and Chicken — a creamy lemon-garlic white wine pasta you can easily make at home.

Why This Recipe Is a Bertucci’s Favorite

If you’ve ever dined at Bertucci’s, you know their Rigatoni Broccoli and Chicken is one of those unforgettable comfort dishes — creamy, garlicky, and full of rich Italian flavor.

The tender rigatoni coated in a silky white wine cream sauce, paired with juicy chicken and crisp broccoli, creates a perfect balance of freshness and indulgence.

This Bertucci’s Rigatoni Broccoli and Chicken Recipe brings that restaurant magic straight into your kitchen with easy-to-follow steps, no special equipment needed, and ingredients you likely already have at home.

Ingredients You’ll Need (How to Swap Things Out)

Ingredient	Amount	Substitution Ideas
Rigatoni pasta	12 oz	Penne, ziti, or fettuccine
Boneless chicken breast	2 medium, sliced	Chicken thighs or rotisserie chicken
Fresh broccoli florets	2 cups	Broccolini or asparagus tips
Olive oil	2 tbsp	Butter or avocado oil
Garlic	4 cloves, minced	Garlic paste or roasted garlic
White wine	½ cup	Chicken broth or lemon juice
Heavy cream	1 cup	Half-and-half or milk + 1 tbsp butter
Parmesan cheese	½ cup, grated	Romano or Pecorino
Lemon zest	1 tsp	Optional but brightens flavor
Salt & black pepper	To taste	—
Crushed red pepper flakes	¼ tsp	Optional for spice
Fresh parsley	2 tbsp, chopped	Basil or oregano

Pro Tip: Use freshly grated Parmesan for the smoothest, melt-in-your-mouth sauce texture.

Step-by-Step Cooking Instructions

1. Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10 minutes. During the last 2 minutes, toss in the broccoli florets. Drain both, reserving ½ cup of pasta water for the sauce.

2. Prepare the Chicken

In a large skillet, heat olive oil over medium heat. Add chicken slices, season with salt and pepper, and sauté until golden and cooked through — about 5–6 minutes. Remove and set aside.

3. Make the Garlic White Wine Sauce

In the same skillet, add a drizzle of olive oil if needed. Add minced garlic and cook for 30 seconds until fragrant. Pour in the white wine and simmer for 2–3 minutes, scraping up any browned bits — this creates that signature Bertucci’s flavor.

4. Add the Cream and Cheese

Lower the heat to medium-low. Stir in the heavy cream, then slowly whisk in the Parmesan cheese until smooth and creamy. Add a pinch of crushed red pepper for mild heat.

5. Combine and Toss

Return the chicken, rigatoni, and broccoli to the skillet. Toss gently until everything is coated in the creamy sauce. Add small splashes of reserved pasta water as needed for silkiness.

6. Add Lemon Zest and Season

Finish with lemon zest, fresh parsley, and a final sprinkle of Parmesan. Taste and adjust with salt or pepper as desired.

Sauce Tips, Variations & Flavor Tweaks

• Lighter Version: Use half-and-half or milk + butter instead of cream.
• No-Wine Option: Replace wine with chicken broth + lemon juice.
• Extra Creamy: Add 1 tbsp of cream cheese to the sauce.
• Herb Infusion: Try basil, thyme, or oregano for extra aroma.
• Spicy Twist: Add more red pepper flakes or chili oil for kick.

Serving Ideas & What Goes with It

This Bertucci’s Rigatoni Broccoli and Chicken Recipe pairs beautifully with:

• Garlic bread or focaccia to soak up the sauce.
• Caesar salad or roasted vegetables for freshness.
• A glass of Pinot Grigio or sparkling lemonade.

Serve it hot — the sauce thickens slightly as it cools, coating each rigatoni perfectly.

How to Store, Reheat & Make Ahead

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently with a splash of milk or water to restore creaminess.
• Freeze: Best to freeze sauce and pasta separately (up to 2 months).
• Make Ahead: Prepare the chicken and sauce a day early, then toss with fresh pasta before serving.

Nutrition & Health Benefits

Nutrient (per serving)	Amount	Health Benefits
Calories	~560 kcal	Provides balanced energy for an average meal.
Protein	34g	Builds and repairs muscle tissue.
Carbohydrates	48g	Primary source of energy for the body.
Fat	22g	Supports hormone and brain health.
Saturated Fat	10g	Adds creaminess — moderate intake recommended.
Fiber	5g	Aids digestion and promotes fullness.
Calcium	210mg	Supports bone strength from Parmesan cheese.
Vitamin C	45mg	Boosts immunity from broccoli and lemon zest.
Iron	2.8mg	Helps oxygen transport in the body.

Frequently Asked Questions

1. Can I make this recipe without wine?

Yes! Substitute white wine with chicken broth and a splash of lemon juice for similar depth.

2. What if I don’t have rigatoni?

Use penne, ziti, or rotini — just maintain the same sauce ratio.

3. Can I add other vegetables?

Absolutely! Try mushrooms, sun-dried tomatoes, or spinach for variation.

4. Why did my sauce separate?

Avoid overheating cream or adding cheese too quickly. Keep heat low and whisk gently.

5. How do I make it extra cheesy?

Add more Parmesan or mix in a bit of mozzarella for extra stretch.

Final Thoughts

This Bertucci’s Rigatoni Broccoli and Chicken Recipe is a perfect mix of creamy comfort and Italian freshness.

Every bite bursts with lemon-garlic flavor, tender chicken, and perfectly cooked rigatoni. Whether you’re serving family or recreating your favorite restaurant meal, this dish guarantees restaurant-quality flavor at home — warm, satisfying, and truly unforgettable.