Buffalo Chicken Rigatoni
A fusion of comforting flavors and textures, featuring elegant tubes of rigatoni swirled in a rich, spicy sauce. Both cheesy and creamy, this hearty dish is topped with a golden-crumbed chicken cutlet, and sprinkled with parmesan and scallions, creating a bold flavor-packed bite.
Nutritional facts
Protein
56g
Carbs
82g
Calories
1090
Fat
56g
Ingredients
Frank's Hot Sauce, All Purpose Flour, Butter, Onion Powder, Garlic Powder, Black Pepper, Garlic, Egg, Heavy Cream, Kosher Salt, Green Onion, Rigatoni, Chicken Breast, Panko Breadcrumbs, Whole Milk, Parmesan Cheese
Reviews
4.1
Based on 225 reviews
Norman · 05/04/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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