Creamy Chicken Rigatoni is a cozy pasta dish that’s rich and hearty! It features tender pieces of chicken mixed with rigatoni pasta in a creamy, dreamy sauce that’s simply delightful.
This recipe is perfect for busy weeknights. I love how quickly it comes together—just toss everything in one pot and let it do the work. The kids never leave leftovers! 🍝
Key Ingredients & Substitutions
Rigatoni: This pasta holds sauce beautifully due to its ridges. If you can’t find it, penne or fusilli also work well. They’ll soak up that creamy goodness just fine!
Chicken: I recommend boneless, skinless chicken breasts for ease. If you want to save time, rotisserie chicken is a fantastic substitute—just shred it and mix it in at the end!
Heavy Cream: Heavy cream gives the sauce its richness. For a lighter option, you can use half-and-half or a non-dairy cream alternative, keeping in mind that the texture may differ slightly.
Parmesan Cheese: Freshly grated Parmesan melts better than pre-grated. If you’re in a pinch, try Pecorino Romano for a different flavor. Nutritional yeast can be a great vegan substitute!
Spinach: Fresh spinach adds color and nutrition. You can replace it with kale or even frozen spinach, just make sure to thaw and squeeze out excess moisture.
How Do I Get My Sauce to the Perfect Creamy Consistency?
Achieving that silky, creamy sauce is key to a great dish! Here’s how to do it:
- Start by sautéing the garlic and onion in butter until soft. This builds a flavor foundation.
- Adding chicken broth before the cream helps loosen any tasty bits stuck to the pan, enhancing flavor.
- When you stir in the heavy cream, cook over medium-low heat. This ensures a gentle simmer, allowing the sauce to thicken without burning.
- Don’t forget to keep stirring! This prevents sticking and ensures even thickness throughout the sauce.
And always taste as you go—adjust seasoning with salt and pepper to suit your taste!
How to Make Creamy Chicken Rigatoni
Ingredients You’ll Need:
For the Dish:
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes (optional for a little heat)
- Salt and black pepper to taste
- 1 cup fresh spinach or chopped fresh parsley
- 2 tbsp butter
How Much Time Will You Need?
This creamy Chicken Rigatoni takes about 30 minutes from start to finish. You’ll spend 10 minutes cooking the pasta and preparing the chicken, then around 20 minutes making the sauce and combining everything. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Rigatoni:
Begin by cooking the rigatoni pasta according to the package instructions until al dente. Once done, drain the pasta in a colander and set it aside. You want it firm enough to hold its shape in the sauce.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces and season them with salt, black pepper, and smoked paprika. Cook for about 6-8 minutes, or until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and set aside. Keep that skillet ready for your sauce!
3. Sauté the Aromatics:
In the same skillet, add the butter. Once melted, throw in the minced garlic and chopped onion. Sauté these for about 2-3 minutes until they become fragrant and the onion is translucent—you want to bring out all those wonderful flavors!
4. Create the Creamy Sauce:
Pour the chicken broth into the skillet and bring it to a gentle simmer. Don’t forget to scrape up any delicious browned bits from the bottom of the pan—this adds extra flavor to your sauce!
5. Thicken the Sauce:
Now, reduce the heat to medium-low and stir in the heavy cream. Let it simmer gently for about 3-5 minutes until the sauce starts to thicken up nicely.
6. Add the Cheese and Season:
Stir in the grated Parmesan cheese along with the crushed red pepper flakes if you’re using them. Taste your sauce and adjust the seasoning with salt and black pepper as needed. It should be creamy and flavor-packed!
7. Combine Chicken and Pasta:
Return the cooked chicken to the skillet and give it a good mix to coat it in that rich creamy sauce. Next, add the cooked rigatoni pasta and toss everything gently until well combined. Let these flavors mingle together for a minute.
8. Final Touch:
Stir in the fresh spinach or parsley, cooking for another minute until the spinach is wilted and vibrant. You’re almost there!
9. Serve and Enjoy:
Serve your creamy Chicken Rigatoni hot, garnished with extra parsley or a sprinkle of crushed red pepper flakes for that extra kick. Dig in and enjoy every comforting bite!
Can I Use a Different Type of Pasta?
Absolutely! While rigatoni is perfect for this dish because of its shape, you can substitute it with other pasta like penne, fusilli, or even farfalle. Just adjust the cooking time according to the pasta you choose.
How Can I Make This Recipe Lower in Calories?
To lighten up the dish, you can use half-and-half instead of heavy cream. Additionally, consider reducing the amount of cheese or using a low-fat cheese option. You can also add more vegetables, like broccoli or zucchini, to bulk it up without adding many calories.
Can I Prepare This Dish in Advance?
Yes, you can prepare the sauce and chicken in advance and store them separately from the pasta. Simply refrigerate them for up to 2 days. To serve, just reheat the sauce and toss it with freshly cooked pasta for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftover creamy Chicken Rigatoni in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of chicken broth or cream to bring back the creamy texture. Enjoy!